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
3 eggs
1 cup small curd cottage cheese
½ of a 10-oz. pkg. frozen, chopped spinach
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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