Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Crustless Couscous and Spinich Quiche
Vegetable oil to coat baking dish
1-1/2 cups water
3/4 cup uncooked couscous
3 eggs, beaten
1 package (10 ounces) frozen chopped spinich, thawed and squeezed dry
3/4 cup cottage cheese
2 cups shredded sharp/old Cheddar cheese
3 tablespoons hot salsa
1 teaspoon chile powder
1 clove garlic, crushed
1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375F. Lightly coat a 9-inch glass pie plate or
casserole dish with vegetable oil and set aside.
In a medium-sized pot, bring the water to a boil and add the
couscous. Stir once, cover, and remove from the heat. Let stand 5
minutes. Transfer the couscous to a large bowl and add the remaining
ingredients.
Spread the couscous mixture evenly in the bottom of the pie plate
or casserole dish. Place in the oven and bake until a knife inserted in
the center comes out clean (about 50 minutes).
Remove the quiche from the oven and let it stand for 10 minutes before serving.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
