Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Spinach Mushroom Pesto Quiche
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- #43351
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup polenta
1 1/2 cup water
1/4 cup Parmesan cheese
1/2 teaspoon salt
1 tablespoon fresh or frozen pesto
1 cup shredded Mozzarella cheese
1 cup mushrooms, sliced thinly
1/4 cup sun dried tomatoes, chopped
3 cloves garlic, minced
3 eggs, beaten
1 1/4 cup milk
1/2 cup cottage cheese
5 ounces frozen spinach, thawed with liquid squeezed out
1/4 cup grated Parmesan cheese
1 Roma tomato, sliced thinly
directions
Preheat oven to 350 degrees F.
Lightly oil the bottom of one pie plate. In small sauce pan, mix water and polenta and bring to a boil. Reduce heat and stir until thickened. Add Parmesan and salt and mix well. Pour into pie plate covering bottom. Let cool until solidified, about 5-10 minutes. Spread pesto over polenta and sprinkle with mozzarella.
Saute mushrooms, garlic and sun dried tomatoes. Beat together eggs, milk and cottage cheese. Add sauteed mushroom mixture and spinach. Mix well. Pour into pie plate. Top with Parmesan and decorate with tomato slices.
Bake for 45 minutes until center is set.
added by
DonitaBonita
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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