• 1 package (10 Oz. Size) Spinach, Thawed And Squeezed Dry
• ¼ cups Plus 1 Teaspoon Flour
• 1 cup Ricotta Cheese
• 1 cup Cottage Cheese
• ½ cups Parmesan Cheese, Freshly Grated
• 2 cups Mozzarella Cheese, Divided
• 2 whole Eggs
• 2 whole Egg Whites
• Salt To Taste
• ¼ teaspoons Black Pepper
Preheat oven to 325ºF. Spray an 8×8 baking dish with cooking spray.
Place spinach and mushrooms in a large bowl. Toss with flour.
Stir in ricotta, cottage, parmesan and 1 cup of mozzarella. Add the eggs, egg white, salt and pepper and mix until all is incorporated.
Transfer mixture to your baking dish and top with the remaining 1 cup of mozzarella. Bake for 45 minutes until set.
Turn the oven to a high broil and place quiche under for 1–2 minutes until top is golden brown.
and lastly, Hashbrown Casserole
2 lb. frozen hashbrowns, defrosted
1/2 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
1/2 c. onion
1 can cream of chicken soup
8 oz. sharp Cheddar cheese, shredded
2 c. crushed corn flakes
1/4 c. melted butter
Mix corn flakes with 1/4 cup butter; set aside for topping. Combine all ingredients, except topping. Place in buttered casserole dish and top with corn flake mixture. Bake in preheated 350 degree oven for 45 minutes.
Sounds yummy to me.