Thanks, Tina - just checking because I make a crustless egg dish, that I bake in a skillet. Ingredients vary depending on mood and what I have on hand - and will add cream or 1/2&1/2 if I don't have enough eggs and need to stretch it out to make enough for my DH ;-) They are stuffed with chopped ingredients just like Bumble's and cut into and hold the wedges just fine. I think of it as a frittata because of the skillet and relatively high baking temp - I like the top browned and the cheesy edges crisp. Quiche in my mind, is a more tender, delicate egg dish, with no browning or crisping of edges. So I didn't know if it was a terminology thing or just my personal definition! Doesn't matter - a crustless egg dish is a good thing!

LPink, both my mom & I have baked just the filling for our family recipe's spanakopita. And with good results. Nowadays, when I make it (with or without the fillo), I use low fat cottage cheese. In fact, to make it lower in sodium, I use the no-salt-added cottage cheese from Safeway (which is very low fat too). I also cut the feta from 8 oz. down to only 4 oz. Here's just the filling portion of the recipe: Spanakopita Filling: 2 packages frozen chopped spinach 4 - 5 eggs 1 large carton cottage cheese 8 ounces. Feta cheese 1 bunch green onions 1 tablespoon dried mint 1 tablespoon dried dill weed 2 tablespoons dry, unflavored breadcrumbs Filling Preparation: â¢Thaw spinach; drain & squeeze dry â¢Beat eggs â¢Chop green onions (my mom always sauteed the green onions for a bit; I'm too lazy) â¢Chop/crumble Feta cheese â¢Combine spinach, eggs, cottage cheese, Feta cheese, green onions, mint, dill weed, and breadcrumbs in large bowl. Mix well. Bake pita at 350ð for 45 - 60 minutes; pita should be light, golden brown. When baked by itself, the fillilng is very spinachy and pretty dense, but that's how I like it. Also, regarding fillo preparation, my mom & grandmother only brushed butter on the top fillo layer. They said it helped the pita to brown. But all the other layers were brushed with olive oil. Several times when I found myself in a hurry, exceptionally lazy, or overly calorie conscious, I used PAM olive oil spray for most of the fillo layers. The pan was brushed with real olive, as well as the first couple of layers. Then PAM spray, and finally a good dousing of butter on the top layer. FWIW, we hardly ever make spanakopitakia (the triangles). We much prefer pan pita. I've made the recipe below several times too, using the same no-salt-added/low fat cottage cheese. I usually omit the butter since it doesn't seem necessary -- the cheddar cheese exudes enough fat on its own. Deep Dish Spinach Cheese Bake MQmoi via Woodie2 1 lb cottage cheese 3 eggs, beaten 1 C cheddar cheese, grated 3 T butter, cut into bits 1 pckge frozen chopped spinach, thawed & drained 3 T flour Lightly combine cottage cheese, eggs, grated cheese, & butter. Add spinach flour, & salt to taste. Place in buttered casserole dish (6.5x8.5x2 in deep). Bake at 350 degrees for 45 mins. to 1 hr. until golden brown. Pour off butter that has risen to surface. And, finally, I've made the Bisquick spinach pie a few times too. I use my own homemade baking mix and the Safeway no-salt-added cottage cheese. I usually flavor it with dill, so it tastes more like spanakopita. It's linked below. Here is a link that might be useful: Bisquick Impossibly Easy Spinach-Parmesan Pie

CRAB QUICHE 1/2 lb fresh mushrooms, sliced 2 TBL butter 4 eggs 1 cup sour cream 1 cup small curd cottage cheese 1/2 cup grated Parmesan 1/4 cup flour 1 tsp onion powder 1/4 tsp salt 4 drops Tabasco 2 cups grated Monterey Jack cheese 6 oz crab meat Saute mushrooms in butter until tender. Remove from heat & drain. In a blender or processor, combine eggs, sour cream, cottage cheese, Parmesan, flour, onion powder, salt & Tabasco. Blend until smooth. Spray a 9" deep-dish pie plate or a 10" quiche dish with Pam. Pour mixture into pan. Fold in cheese, crab & mushrooms. Bake in a preheated 350° oven for 45 minutes. Let stand about 5-10 minutes before serving.~~ LONE STAR QUICHE Two 4 oz cans chopped green chilies, drained 1 1/2 lbs grated Monterey Jack 6 eggs 1/2 cup + 2 TBL milk Salt & pepper to taste 1/2 tsp cumin Salsa, sliced black olives, cilantro or avocado for garnish Preheat oven to 350°. Grease a 9x13" pan. Spread chopped chilies in the bottom of the pan; sprinkle cheese over chilies. Beat eggs with milk, salt, pepper & cumin. Pour egg mixture over cheese. Bake 45 minutes. Let cool 10 minutes before cutting & serving. Top with your choice of Garnish.~~Bountiful Arbor This one's really good, too: CRUSTLESS QUICHE 1 cup Swiss cheese, grated 8-10 slices bacon, crisply cooked & crumbled 1/4 cup onion, minced 4 eggs 13-14 oz small curd cottage cheese 1 pkg frozen chopped spinach, cook with 1 tsp salt, then drained 1/2 tsp each salt & pepper 1 tsp Worcestershire 3 dashes Tabasco sprinkle cheese, bacon & onion in that order in a 10" greased pie plate. Beat remaining ingredients until well blended. Pour over bacon mixture. Bake in a preheated 350° oven for 35-40 minutes. Let stand 10-15 minutes before cutting.~~ Cookin' Wise NOTE: may be baked in greased regular muffin tins to make about 14. Bake approximately 25 minutes.~~

Would this be it, Miss Glenda? Crustless Spinach Quiche Ingredients 2 Teaspoons vegetable oil 1/2 Cup green onion, chopped 6 1/2 Ounces frozen chopped spinach 4 large eggs 1 Cup heavy cream 1 Cup muenster cheese, shredded 1/4 Teaspoon salt 1/8 Teaspoon ground nutmeg 1/4 Teaspoon ground pepper Directions Preheat oven to 350ðF (175ðC). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cream, cheese, salt, nutmeg and pepper. Add spinach mixture and stir to blend. Pour into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Servings: 4