Julio's Delicatessen

Click here for a PDF of this recipe without photos.

This recipe is from Jim Fox, my good friend Tim’s dad.  Jim (who is well-known for, among other things, his excellent cooking) was kind enough to share a number of his favorite recipes with me recently.  Frequent visitors to this blog can expect to see some more of them in future posts.

This crustless quiche is excellent for brunch.  Varying the cheeses, meats, and vegetables (which should be cooked first as the mushrooms were in this preparation to remove liquid) provides plenty of flexibility (and the opportunity to use whatever you have in the fridge).  If you have leftovers, they’ll keep in the fridge for a few days and will be just as tasty reheated.

Recipe courtesy of Jim Fox, San Carlos, CA

• ½ lb sliced mushrooms
• 8 oz baby spinach, roughly chopped
• 4 eggs
• 1 cup sour cream
• 1 cup cottage cheese
• 1 tsp garlic powder
• 4 Tb flour
• 1 tsp hot sauce or to taste
• ½ tsp salt
• ½ lb diced cooked ham
• 2 cups shredded cheese (Cheddar, Jack, etc)

One hour and ten minutes before you want to eat – preheat the oven to 350.  Sautee the mushrooms in butter or olive oil until soft.  Add the spinach and toss until wilted.  Pour off any liquid in the pan, then scrape mushrooms and spinach into a large mixing bowl.  In a food processor, combine eggs, sour cream, cottage cheese, garlic powder, flour, hot sauce, and salt.  Process until thoroughly combined.  Pour into the bowl with the mushrooms.  Add the ham and shredded cheese to the bowl and combine.

One hour before you want to eat – Spray a 10” pie dish with Pam.  Pour mixture from the bowl into the pie dish.

Add to the oven and cook for 55 minutes or so, until mostly set and slightly brown on top.

Allow to rest for five minutes, then serve.