Crustless Spinach and Roasted Red Pepper Pie - Gluten Free

I love this easy to prepare, perfectly seasoned, savory pie. The coolest part is that my family loves it too. I nearly fell off my chair when my youngest daughter ate this willingly. Usually foods with multiple ingredients mixed together in the same dish freak her out (especially if one or more of the ingredients are green). Not this time. She digs this quiche-like meal, and ate the whole slice. Can anyone say VICTORY? Fewer things make me prouder than getting my kids to eat healthy foods and knowing they are truly enjoying them! This dish is just right for brunch, lunch or dinner. It is excellent served with fresh melon or fruit salad. I know you will appreciate the cheesy goodness of this pie... it tastes as good as it looks! It's beautiful colors make for a nice presentation on the plate. It slices up easily, and holds it's shape well. If you are lucky enough to have left-overs, it tastes just as good re-heated. This is the kind of recipe that you can fall back on time and time again (you know, those recipes that never let you down and earn you rave reviews every time you serve them). Try this super-yummy pie soon... I know it will be one of your favorites too!

For more tasty dinner ideas visit the Gluten Free Homemaker and check out What's for Dinner?Wednesday.


Crustless Spinach and Roasted Red Pepper Pie - Gluten Free


1 16 oz. container low fat cottage cheese


1 10 oz. package frozen chopped spinach, thawed and drained


1 1/2 cups shredded Mozzarella cheese


1 cup shredded cheddar cheese


1/2 cup finely shredded Parmesan cheese


4 eggs, lightly beaten


6 oz. roasted red peppers, chopped (1/2 of a 12 oz jar)


1 teaspoon dried oregano leaves


1/2 teaspoon salt


3 dashes hot pepper sauce (or to taste)


Preheat oven to 350 degrees. Mix all ingredients until well blended. Pour into a greased 9 inch pie plate. Bake 45 minutes or until center is set. Yep, that's all there is to it!


Enjoy!