Spinach Cheese "Quiche"

I have always called this dish "Spinach-Cheese Pie" because a real Quiche requires a custard base and not just some eggs and cheese and milk in the blender. However, common sources with no credentials state that I need not adhere to such a stringent definition.   

This quiche is easy, almost healthy, and has a two ingredient crust that is nearly impossible to mess up.

Here is what you need:

2 scallions
2 teaspoons butter
4 cups tightly packed spinach

dash of grated nutmeg
1 cup cottage cheese
1/2 cup milk
3 eggs
1 cup whole wheat flour
1/4 cup vegetable oil
2 tablespoons water

Blender or food processor 

Frying pan

Oven preheated to 375 degrees F

Here is exactly how to make it as typed in an email from my mother in my senior year of college. *

1.  Trim and chop the scallions.  Melt the
butter in a large skillet, and cook the 

scallions over low to medium heat.

2. Meanwhile, wash the spinach leaves and
trim off the stems. Coarsely chop the leaves.
Add the spinach to the scallions, dust with
nutmeg, then cover the pan and steam until
the spinach is wilted. Turn off heat.

3. Place the cottage cheese and milk in a
blender.  Process on low speed until smooth.
Add the eggs and process on low speed just
a few seconds until the eggs are combined
with the cheese mixture.

4. Place the flour, oil and water in a 9-inch pie plate. Toss together
with a fork until combined, then press dough along the bottom and up
the sides of the pie plate.

Ok, so it contains 3 ingredients, but does water really count?

I say forget the fork and just use your fingers

5.Place the scallion and spinach mixture in the pie shell. Pour the egg
and cheese mixture over top....

More nutmeg on top

.....Bake in a 375oF oven about 35 minutes,
or until firm and browned on top.

This time I was careful and the quiche did not fall

.

* I made this for some friends when in I was in college, but their blender was broken.  The bottom of the blender fell off and cheese-egg-milk mixture cascaded all over the counter. We were determined and hungry so we scraped the filling from the counter directly into the pan before it trickled unto the floor. It still tasted good, but I do not recommend this method.