QUICHE WITH COTTAGE CHEESE AND SPINACH RECIPES

Steps:

• Preheat oven to 350 degrees Farenheit.
• Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
• Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
• Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
• Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
• Pour mixture into the par-baked pie crust.
• In a small bowl combine ricotta with mozzarella and remaining parmesan.
• Dollop the ricotta all around and top and place tomatoes around the cheese.
• Place foil on the edges of the crust to prevent them from burning.
• Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
• Let cool before serving.

Steps:

• Preheat the to 350F degrees. Spray a pie dish with oil.
• Evenly spread the broccoli in the dish and top it evenly with the ham.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
• Pour the custard into the dish and top with Swiss Cheese.
• Bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.