For the past week or so I have been moving a container of cottage cheese around in my fridge. I don't eat cottage cheese, mind you, I bought it to use in a recipe. The trouble is, after I got home, I couldn't remember what recipe it was, and searching efforts were fruitless. So today, a particularly cool and gloomy day, I decided I was going to do something with that cottage cheese. I wanted a nice warm lunch, so decided to make some sort of crustless quiche/tart, using it to get rid of all of the errant ingredients in my fridge.
Basing this upon the Cheese Peta recipe of my late aunt (you can find that recipe here), I whisked together eggs, cottage cheese, half a package of frozen chopped spinach that I had thawed and drained, then stirred in some cheese, sliced hearts of palm, and baked it. It was wonderful! I had it with a nice warm crusty roll slathered with butter, and it was the most satisfying late afternoon lunch.
This was so good that I'm thinking it could probably be baked in an 8” x 8” square pan, cut into squares (or diamonds if you're feeling fancy), and served as a hot hors d'oeuvre. Consider this post as an encouragement to get you imagining what you can do with the items that are in your fridge. In the meantime, I encourage you to try this recipe; it's delicious. Cut small slivers to serve as a side dish alongside baked ham, or larger portions to serve as a main dish. You’re going to love it.
Crustless Three Cheese Tart with Spinach & Hearts of Palm
1 cup small curd cottage cheese
½ of a 10-oz. pkg. frozen, chopped spinach
½ of a 14-oz. jar Melissa’s Hearts of Palm, sliced into ½” rounds
1 cup freshly grated pepper jack cheese
1 cup freshly grated sharp cheddar cheese
2 tablespoons flour
Few gratings of fresh nutmeg
1/4 cup butter, melted
Preheat oven to 350° F. Spray a 9” pie pan with Pam.
Thaw spinach and drain very well. Whisk together the eggs and cottage cheese. Stir in spinach, hearts of palm, cheeses, flour and nutmeg. Pour butter over all and stir to combine. Pour into pie pan. Bake for 1 hour. Cool ten minutes before slicing.
NOTE: This recipe can be made the day prior to baking. Just mix it together, pour in into a pie plate, cover, and keep refrigerated until ready to bake.
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