My son is a vegetarian and my son-in-law is a meat-lover; add my gluten-intolerance and other allergies, and the list of possibilities for Sunday dinner is limited. But with some creative cooking, I can please everyone, including my two-year-old grandson!
A quiche is one of my favorites, but getting the proper consistency for the crust can be difficult without using wheat flour. Instead, try this crustless variation on a quiche, which has its origins in the 1960s.
This main dish Spinach and Cheese Casserole comes to me from my friend Charlet, who gets a lot of credit for taking my gluten-free diet into consideration at potluck dinners. The recipe was passed down to Charlet from her mother. I love it without meat, but with the addition of ham or bacon, it will taste even more like a quiche Lorraine, with about half the fuss. Although the original recipe called for Velveeta, Char’s rendition improves it by using cheddar.
Spinach and Egg Casserole
6 eggs, lightly beaten
1/2 stick butter (1/4 lb.), melted
6 tablespoons millet flour (brown rice flour also works well)
24 oz. carton of cottage cheese
1 cup plus 1/2 cup shredded cheddar cheese, divided into two parts
5 oz. fresh baby spinach
Preheat oven to 350 degrees.
In a large bowl, mix eggs, melted butter, millet flour, cottage cheese, 1 cup grated cheddar cheese, and spinach until well combined. Pour into a greased 9" x 13" casserole or cake pan. Sprinkle the remaining 1/2 cup grated cheddar cheese on top. Bake at 350 degrees for about 50 to 60 minutes, until top is golden (convection oven: 325 degrees for 30-35 minutes). A knife inserted at the center will be wet, but liquid will be clear when done. Remove from oven and allow to gel in pan for about 10 minutes after it is done cooking. Yield: 4-5 dinner-size servings or 12-15 appetizers. (Can be doubled, but use a very large bowl.) Can be frozen.
***
We enjoyed our casserole with fresh pineapple, a side salad, and rolls. Vegetarians and omnivores were happy and full when we were done. And by doubling the recipe, everyone got some leftovers to take home. Although Charlet says this freezes well, you might like it so well that there won’t be enough to freeze for later.
(Note: To reheat from the freezer, do not thaw. Instead, place in 325 degree toaster oven or conventional oven and cook for 20-25 minutes, until bubbly.
A quiche is one of my favorites, but getting the proper consistency for the crust can be difficult without using wheat flour. Instead, try this crustless variation on a quiche, which has its origins in the 1960s.
This main dish Spinach and Cheese Casserole comes to me from my friend Charlet, who gets a lot of credit for taking my gluten-free diet into consideration at potluck dinners. The recipe was passed down to Charlet from her mother. I love it without meat, but with the addition of ham or bacon, it will taste even more like a quiche Lorraine, with about half the fuss. Although the original recipe called for Velveeta, Char’s rendition improves it by using cheddar.
Spinach and Egg Casserole
6 eggs, lightly beaten
1/2 stick butter (1/4 lb.), melted
6 tablespoons millet flour (brown rice flour also works well)
24 oz. carton of cottage cheese
1 cup plus 1/2 cup shredded cheddar cheese, divided into two parts
5 oz. fresh baby spinach
Preheat oven to 350 degrees.
In a large bowl, mix eggs, melted butter, millet flour, cottage cheese, 1 cup grated cheddar cheese, and spinach until well combined. Pour into a greased 9" x 13" casserole or cake pan. Sprinkle the remaining 1/2 cup grated cheddar cheese on top. Bake at 350 degrees for about 50 to 60 minutes, until top is golden (convection oven: 325 degrees for 30-35 minutes). A knife inserted at the center will be wet, but liquid will be clear when done. Remove from oven and allow to gel in pan for about 10 minutes after it is done cooking. Yield: 4-5 dinner-size servings or 12-15 appetizers. (Can be doubled, but use a very large bowl.) Can be frozen.
***
We enjoyed our casserole with fresh pineapple, a side salad, and rolls. Vegetarians and omnivores were happy and full when we were done. And by doubling the recipe, everyone got some leftovers to take home. Although Charlet says this freezes well, you might like it so well that there won’t be enough to freeze for later.
(Note: To reheat from the freezer, do not thaw. Instead, place in 325 degree toaster oven or conventional oven and cook for 20-25 minutes, until bubbly.
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