Spinach Quiche Squares

This recipe is adapted from EMC Lifestyle Ottawa. I had a recipe from the South Beach Diet that was similar to this recipe that I quite enjoyed. However, I lost it. The diffenences that I can remember is that the recipe used Egg Beaters instead of fresh eggs and had some finely chopped green onion.

SPINACH QUICHE SQUARES

5 eggs

1/4 cup flour

1/2 tsp. baking powder

about one cup cooked spinach, drained and chopped

2 tbsp. vegetable oil or melted butter

1 tsp. dried tarragon or basil

1 cup cottage cheese

1 cup grated Cheddar cheese

1 cup grated Mozarella cheese

In a mixing bowl, beat the eggs with a fork, then stir in the flour and baking powder.

Drain the cooked spinach by placing it in a large sieve. Press it with the back of a spoon to force out the excess liquid, then chop it.

Add the spinach and the remaining ingredients to the egg mixture.

Pour into a lightly greased 8" square baking pan. Bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for another 15 to 20 minutes. The dish will be done when the top is lightly browned and the center is set.

Let the quiche cool for about 20 minutes before cutting it into squares.

For appetizers, cut the quiche into one-inch squares. For a brunch or light supper, cut into larger squares.

This makes 30 small appetizers, or 6 to 8 servings cut into 3" squares.