Temps de cuisson: 30 minutes Portions: 12
1 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon Garlic Pepper
3 cups Whole Milk
1 lb Cottage Cheese
12 oz Butter, Melted
8 oz Smoked Gouda, Grated
10 oz Spinach, Frozen
1 Onion, diced
1 Roma Tomato, sliced
Thaw & drain spinach (squeeze all water out), set aside.
Sauté the diced onion in olive oil until soft, set aside.
Mix flour, salt, baking powder & soda in a bowl and set aside.
Put eggs into blender and mix. While blender is running, slowly add flour mixture and garlic pepper. Add milk as needed to keep it liquid enough to blend until smooth. Pour mixture into a bowl.
Put remaining milk and cottage cheese into blender. Blend until smooth. While blender is running, add melted butter. Stir into the egg mixture and stir in the spinach, onion and ½ the gouda.
Pour into 12 individual soufflé dishes sprayed with oil. Leave ¼” at top so quiche can rise without overflowing.
Sprinkle remaining ½ of gouda over the quiche and garnish each with sliced Tomato and sprinkle of Paprika.
Bake at 350 º for 20-25 minutes, until top is browned and center appears firm. Serve immediately.