Recipe - Low Carb Yummy Crustless Quiche

Welcome to Quince Cottage!
If you're watching your carbs, or if you just aren't a big fan of pie crust, then this quiche is for you! Quiches are ideal for using up little bits of this and that which might otherwise go to waste (small hunks of cheese, half an onion, cooked vegetables, etc.) They're perfect for brunch, lunch or light dinners. And LEFTOVERS, served hot or cold.

RECIPE:

Ingredients
8 oz. fresh mushrooms, thinly sliced
Salt
Black pepper
1 bag baby spinach
1/4 C sun-dried tomatoes (packed in oil), pat dry, chop small
4 oz. crumbled feta cheese
1/4 C chopped scallions
5 eggs
3/4 C milk
1/4 C grated Parmesan
4-6 oz. shredded Swiss cheese (depending on how cheesy you like it), divided 1/3, 2/3

Directions
1. Spray large skillet with cooking spray or rub with oil. Over medium-high heat, saute mushrooms. Cook until no water remains on bottom of pan (5-7 minutes). Add spinach and sun-dried tomatoes. Season with salt and pepper. Cook until spinach is wilted
2. Spray 9" pie pan with cooking spray. Spread spinach mixture in pan. Place  1/3 Swiss cheese, and feta on top.
3. In medium bowl, whisk eggs until smooth. Add milk and Parmesan. Whisk to combine. Pour over mushrooms and feta. Sprinkle remaining Swiss cheese on top.
4. Bake at 350 degrees for 45-60 minutes, until golden brown on top and center is set. Let cool slightly before slicing.
Serves 6
Variations: substitute liquid egg whites for some or all of the eggs, use different cheeses, add bacon, ham, sausage, use kale instead of spinach, add caramelized onions, roasted red peppers, black olives, etc.

Crustless Quiche © Rhiann Wynn-Nolet

Served Quiche © Rhiann Wynn-Nolet

A piece of quiche "might" have made its way into a dog's bowl once. They gave it a good review. Hope you like it too!

Daisy & Buster © Rhiann Wynn-Nolet

Also, don't forget to join us on Instagram! If you love collecting things (walking sticks, milk glass, vintage cameras or anything else you use as decor), then our cohosts and I want to see what you've got every Monday! See our #Magpie Monday posts for details.

© Rhiann Wynn-Nolet

Quince Cottage style is where rustic and sparkly rub shoulders. 

Think gilded mirror against a plank wall, and you'll know what we mean. 

We prefer our opulence a little beat up and our recipes 

GOOF-PROOF!

Baked Ziti

There's a lot to like about this dish: easy, customizable, good-looking, and leftovers.

Let me say that again.
LEFTOVERS.

Yes, I enjoy cooking, but NOT ALL THE TIME. We ate this for Christmas dinner. Children can help with prep too. One of mine did. The other yelled from upstairs, "When is it going to be ready?" about every five minutes...

BAKED ZITI - tomato-y, creamy, cheesy, fill-yer-belly yumminess. Are you drooling yet?

Baked Ziti © Rhiann Wynn-Nolet

RECIPE

1 lb. box ziti (or rotini or penne or...)
15 oz. ricotta cheese (use the part skim if you're feeling virtuous)
24 oz. jar pasta sauce (I like the kind with Parm and Romano because, CHEESE)
8 oz. mozzarella, shredded
grated Romano/Parmesan to taste
Now, you COULD add fresh basil, sauteed mushrooms, chopped spinach, ground beef, crumbled sausage, textured veggie protein, or some unique combo to make this dish totally your own.

1. Cook the pasta according to directions (choose the shorter cooking time, since this gets baked).
2. Drain the pasta and return to its pot. Then stir in at least 2/3 of the ricotta, or all if you like.
3. Stir in about 3/4 of the sauce.
4. Stir in about 3/4 of the mozzarella and about 4 TBS of grated Parm-Rom (more or less according to preference).
5. Spray the bottom of a 9x13 baking dish with cooking spray and dump the pasta in.
6. Pour on the remaining sauce, spread evenly.
7. Sprinkle remaining mozzarella on top. Add more Parm-Rom if desired. Do eeet.
8. Cover with foil.
*Tip: spray the underside of the foil with cooking spray so your cheese doesn't stick to it.
9. Bake 15 min. at 350 degrees. Remove foil and bake 10 min. more or until cheese is bubbly and starting to brown and you simply must yank it out of the oven and DEVOUR it.

Quince Cottage believes a bland subdivision house can be transformed into a beautiful home that reflects the unique taste and personality of its owner. In our own place, rustic, opulent, and exotic rub shoulders. Think gilded mirror, an embroidered velvet robe from Uzbekistan, and a weathered plank wall. Stick around, and we'll not only show you what we mean, we'll also give you tips on creating your own special style. 

We prefer our opulent a little beat up and our recipes 

GOOF-PROOF!

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