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

Lars, I have made this casserole and can vouch that it is, to use a much overused word, fabulous. Not only is it good but one of the nice things it can be made ahead and no crust required. I tried to copy the picture with no success. I did not change anything about the recipe although I was tempted to add the green chilies. When I make it again I might just add them. Hard to improve on excellent, though! Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut �5 large eggs �1/2 cup milk �1 teaspoon granulated sugar �8 ounces (2 cups) Monterey Jack or Muenster cheese �2 ounces cream cheese, cubed �8 ounces small curd, low-fat cottage cheese �2 tablespoons unsalted butter, cut into small cubes �1/4 cup all-purpose flour �1/2 teaspoon baking powder �pinch of fresh chives �salt and fresh-ground black pepper to taste �optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8

I'm late to the party but this is one recipe that I've had many times. The list of ingredients is long but OMG it's just *the* best spinache/artichoke dip I've ever had. California Pizza Kitchen's Spinach/Artichoke Dip 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tablespoon minced garlic 1/2 cup all-purpose flour 1 1/2 cup chicken stock (preferable homemade) 1 1/2 cup heavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1 1/2 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices 1 cup finely shredded Monterey Jack cheese 3/4 teaspoon Tabasco Sauce Blue and white corn tortilla chips Directions: In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.