CRUSTLESS MUSHROOM SPINACH PIE

By janriff924

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

Details

Servings 6
Preparation time 10mins
Cooking time 70mins
Adapted from sugarfreemom.com

Preparation

Step 1

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 milk 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.