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Four-Cheese Spinach Bake Recipe

"This rich cheesy dish is the only way I can get my kids to eat spinach," writes Trish Nelson of Lynn Center, Illinois. "It makes a lovely brunch bake, and traditionally, I always serve it on Christmas Eve. But because it's so light and yummy, my family asks for this crustless quiche year-round."

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Four-Cheese Spinach Bake Recipe

Prep: 10 min. Bake: 40 min. + standing

Yield: 10-12 Servings

10 40 50

Ingredients

8 eggs, lightly beaten
4 cups (32 ounces) 4% cottage cheese
1 carton (15 ounces) ricotta cheese
1/3 cup all-purpose flour
1/2 teaspoon salt, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup finely chopped green onions

Directions

In a large bowl, combine the eggs, cottage cheese, ricotta cheese, flour and salt if desired. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 320 calories, 20 g fat (12 g saturated fat), 207 mg cholesterol, 553 mg sodium, 10 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Four-Cheese Spinach Bake in Country Woman May/June 2005, p40