Let’s begin with The Princess. I am serving something fancy for this trendy teenager. This crustless quiche will help her watch her waistline and please her particular palate. Made in mason jars, this quiche is an elegant breakfast and perfectly portioned for a princess.
Spinach and Mushroom Quiche
(Makes seven half-pint mason jars)
1 tablespoon olive oil
8 oz white button mushrooms, sliced
1 bunch green onions, thinly sliced (discard green tops)
10 oz package frozen spinach, thawed and drained very well
16 oz cottage cheese
2 cups mild cheddar cheese, shredded
Salt and pepper
Sauté mushrooms in olive oil for 5 minutes. Add green onions and salt and pepper to taste. Cook 1 minute. In a bowl, combine the mushroom mixture with the spinach, eggs, cheeses, 1 teaspoon salt and ½ teaspoon pepper. Spray mason jars with cooking spray. Using an ice cream scoop, add ¾ cup of quiche mixture to each jar (about three scoops). Bake at 325 degrees for 35 to 40 minutes. To prepare this in advance, put the tops on the jars and refrigerate until ready to bake. Remove tops and add 5 to 10 minutes to cooking time. To prepare in a pie plate, spray pie plate before adding mixture and bake at 325 degrees for 1 hour.