Crustless Spinach And Mushroom Quiche

• 1 package (10 Oz. Size) Spinach, Thawed And Squeezed Dry
• 8 ounces, weight Mushrooms, Chopped
• 1/4 cups Plus 1 Teaspoon Flour
• 1 cup Ricotta Cheese
• 1 cup Cottage Cheese
• 1/2 cups Parmesan Cheese, Freshly Grated
• 2 cups Mozzarella Cheese, Divided
• 2 whole Eggs
• 2 whole Egg Whites
• Salt To Taste
• 1/4 teaspoons Black Pepper

1. Preheat oven to 325u0b0F. Spray an 8x8 baking dish with cooking spray.
2. Place spinach and mushrooms in a large bowl. Toss with flour.
3. Stir in ricotta, cottage, parmesan and 1 cup of mozzarella. Add the eggs, egg white, salt and pepper and mix until all is incorporated.
4. Transfer mixture to your baking dish and top with the remaining 1 cup of mozzarella. Bake for 45 minutes until set.
5. Turn the oven to a high broil and place quiche under for 1-2 minutes until top is golden brown.

weight mushrooms, ubc, ricotta cheese, cottage cheese, parmesan cheese, mozzarella cheese, eggs, egg whites, salt, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/crustless-spinach-and-mushroom-quiche/ (may not work)