Most people associate cheesecake with dessert. They will seldom think of it as as a savoury side dish. Truth be told, a savoury cheesecake isn’t much different than a quiche, per say. As a matter of fact, this spinach broccoli goat cheesecake recipe is practically a vegetable crustless quiche. I merely sauted the vegetables, used 2 eggs and cottage cheese for the filling, and used goat cheese as a topping. I normally enjoy quiches with the crust but I figured that I could make some sacrifices on the excess amount of oil and butter fat that is normally embedded in most pie crusts. It doesn’t necessarily need it. Leftovers make great breakfasts. If you use the salty goat cheese, however, I do recommend that you use additional salt very sparingly as too much can overpower the flavour of this savoury cheesecake.
For this recipe, you will need:
- 1 onion chopped
- 1 clove of garlic minced
- 1 lbs of baby spinach
- 2 cups of fresh broccoli florets
- 2 large eggs beaten
- 1 1/2 cup of low fat cottage cheese
- Crumbled goat cheese
- 1/2 teaspoon of ground pepper
Preheat oven to 350 degrees F. Grease a 9 inch pie pan. Saute onion in a greased skillet over medium high heat for 5 minutes. Saute garlic for another minute. Add the spinach and broccoli florets and saute till soft. In a bowl, mix pepper, eggs and cottage cheese. Pour in vegetables and mix well. Transfer to pie pan. Bake for 30 minutes. Sprinkle crumbled goat cheese and bake for another 5 to 7 minutes or until browned on the edges.
Yields 8 servings