Quick Italian Vegetable Pie

This yummy concoction was given to me by my mother in law who got it from an old friend of hers years ago. It is basically a quiche without the crust (so gluten free!). It turned out really yummy and you can get quite creative with it. I made the original recipe since I am eating diary through my pregnancy. (Poor Elijah had to have plain old scrambled eggs for dinner that night.) But there are ways to make this dairy free pretty easily and I will definitely do that after the babies are born and I am nursing!

Ingredients:
10 1/2 oz spinach - if frozen thaw and squeeze dry
OR 8 oz of broccoli or zucchini
Sliced fresh mushrooms (I love mushrooms so I used a lot!)
14 oz lowfat cottage cheese OR 8 oz plain yogurt. ( Coconut milk yogurt to make dairy free)
8 oz of shredded mozzarella (or non dairy cheese of your choice!)
1/4 cup of Parmesan. ( I omitted this altogether cause it just seemed like an awful lot of cheese)
2/3 cup of chunky salsa (drain juice) - I forgot to drain. Whoops.  Still turned out great.
4 eggs
1 tsp (or so) Italian seasoning or salt,pepper,onion powder,garlic powder,oregano ( I used the combo of spices and herbs so I could control portions and I always use a bit more than it says

Ready for the oven!

Directions:
Spray pie plate with olive oil or cooking spray. (I used a 9x9 pan and it worked beautifully. ) Mix together all ingredients. Put in pie pan. Bake at 350 degrees for 45 min to 1 hour or until set.  (I def recommend at least an hour. I left it in for a few minutes longer.

*Can be prepared ahead and refrigerate until time to cook. Can cook and reheat later!

I served with honey dew and breakfast potatoes. A yummy twist on dinner!