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Crustless Spinach and Tomato Quiche
This recipe is kosher for Passover.
Crustless Spinach and Tomato Quiche Eileen Goltz | Dairy
1 hour, 10 minutes
30 minutes
40 minutes
5 to 6 servings

Ingredients
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 1 large tomato, sliced
  • 1½ cups cottage cheese
  • 1 cup grated sharp cheddar cheese
  • 3 large eggs
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic salt
  • ⅛ teaspoon ground pepper

Instructions
  1. Preheat oven to 350°F. Grease a 9-inch pie pan and set it aside.
  2. Press all the water out of the thawed spinach.
  3. In a bowl, combine the cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper. Mix well.
  4. Pour half of the mixture into a lightly-greased 9-inch pie plate.
  5. Arrange tomato slices over spinach and cover with the remaining spinach mixture.
  6. Bake for 40 minutes or until a knife inserted in the center comes out clean.