Crustless Mushroom Spinach Pie is an easy weeknight meatless meal the whole family will love!
This spinach pie is a cross between a quiche and custard. But what makes this stand out compared to the rest of all the pies out there, the difference is in the cheese!! Using Daisy Cottage Cheese makes all the difference to making this pie a winner! Daisy Cottage Cheese is free of additives, preservatives and thickeners and contains no more than 4 high quality ingredients!! Other brands of cottage cheese contain more than 10 ingredients! I’ve always felt less ingredients is best when it comes to buying anything at the market.
And just look at it’s cute new contemporary design!!
Isn’t she pretty?
I used the 4% version for this pie, but you could always use the lower fat version which for a 1/2 cup contains only 90 calories but has 13 grams of protein!
You could always leave out the mushrooms if your not a fan. But I must tell you this before you skip them, my kids HATE, LOATH and generally don’t try anything with mushrooms in a recipe. I had mushrooms that were needing to be cooked and I decided they could pick them out if they wanted to, but guess what? THEY ATE THEM ANYWAY!!! Call it a miracle, but they ate them, and asked for seconds!!
You won’t even notice there isn’t a crust and you won’t even care! My whole family, picky kids and tough to please hubby all loved it even without a crust!
It’s a perfect little dish to make and freeze then thaw for those busy weeknights!
Adapted from my Italian Spinach Pie recipe
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Crustless Mushroom Spinach Pie
- 8 ounces fresh mushrooms
- 1 teaspoon minced garlic
- 2 teaspoon oil
- 10 ounce frozen or fresh spinach
- 2 tablespoons grated parmesan
- 4 eggs
- 16 ounces Daisy Cottage Cheese 4%
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/2 cup shredded mozzarella
Preheat oven to 350 degrees.
Thaw frozen spinach and drain, squeeze out as much water as possible. Set aside. If using fresh skip this step.
Thinly slice mushrooms.
Heat oil and garlic in a large skillet and cook mushrooms until tender.
Add spinach to mushrooms and salt, pepper and nutmeg cook until spinach is wilted.
Drain spinach/mushroom mixture in a colander.
Grease a 9 inch pie plate then sprinkle parmesan all around to coat plate.
In a bowl whisk eggs then add cream and cottage cheese and stir well.
Stir in mushrooms and spinach mixture.
Pour into pie dish. Sprinkle with mozzarella.
Place pie dish on a baking sheet and cook for 50-60 minutes or until set in center and browned around edges.
Turn oven off and allow to sit in oven for 10 minutes.
Stand 10 more minutes before slicing.
Weight Watchers PointsPlus: 7*