Crustless Mushroom Spinach Pie

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Garlic
  • 8 oz Mushrooms, fresh
  • 10 oz Spinach, frozen or fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tsp Oil

• Dairy

  • 4 16 ounces daisy cottage cheese
  • 1/2 cup Heavy cream
  • 1/2 cup Mozzarella
  • 2 tbsp Parmesan, grated

Found on sugarfreemom.com

Description

Ingredients

• 8 ounces fresh mushrooms
• 1 teaspoon minced garlic
• 2 teaspoon oil
• 10 ounce frozen or fresh spinach
• 2 tablespoons grated parmesan
• 4 eggs
• 16 ounces Daisy Cottage Cheese, 4%
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/2 cup shredded mozzarella

Directions

• Preheat oven to 350 degrees.
• Thaw frozen spinach and drain, squeeze out as much water as possible. Set aside. If using fresh skip this step.
• Thinly slice mushrooms.
• Heat oil and garlic in a large skillet and cook mushrooms until tender.
• Add spinach to mushrooms and salt, pepper and nutmeg cook until spinach is wilted.
• Drain spinach/mushroom mixture in a colander.
• Grease a 9 inch pie plate then sprinkle parmesan all around to coat plate.
• In a bowl whisk eggs then add cream and cottage cheese and stir well.
• Stir in mushrooms and spinach mixture.
• Pour into pie dish. Sprinkle with mozzarella.
• Place pie dish on a baking sheet and cook for 50-60 minutes or until set in center and browned around edges.
• Turn oven off and allow to sit in oven for 10 minutes.
• Stand 10 more minutes before slicing.

Nutrition