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

jkom, you're right, this ones a keeper! I have a horrible camera, horrible photography skills - but here's a of the end result. Thanks for sharing!

So glad you brought this up. Day before yesterday I got a call from a high school classmate who lives in California and she said she was getting ready to make a quiche. Well, that got my saliva glands working. Yesterday was shopping day and I bought additional cheeses, broccoli, asparagus and ham. Guess who is going to make quiche today. Madonna