Crustless Quiche with Fresh Baby Spinach and Colby Jack Cheese

Crustless Quiche with Fresh Baby Spinach and Colby Jack Cheese this was sooo good you will never miss the crust!!! You can sub reg or low fat for everything I used...used what I had on hand. For gluten free sub rice flour. 4 eggs 1C small curd cottage cheese 1/2 c low fat sour cream salt and pepper 1 t dijon mustard (i ended up using yellow bc it is what I had) 1/4 C all purpose flour pkg baby spinach, steamed and squeezed dry few dashes hot sauce few shakes garlic powder 1 1/2 c colby jack cheese (or whatever cheese you want...low fat, feta, etc) Preheat oven to 375 degrees F. In a large bowl combine eggs, cottage cheese, sour cream, salt and pepper, mustard and blend with immersion blender or food processor until smooth. Add flour, garlic powder, spinach, 1 C cheese, and stir. Pour into greased pie plate (I lined it with nonstick foil) and top with remaining cheddar. Bake at 375 for 15 min and 350 degrees for another 35 min until center is set and knife comes out clean. Will look a little puffy and will not be as firm as a regular quiche, much more fluffy....so good!