Corn And Cheese Pashtida (Crustless Quiche) - cooking recipe

Ingredients

400 g corn (or other shredded vegetable, e.g. sweet potato, zucchini, broccoli or spinach)
5 eggs
2 cups cottage cheese (or other soft white cheese)
1/2 cup parmesan cheese or 1/2 cup cheddar cheese
1 cup flour
1 teaspoon baking powder
1 cup cream (or milk)
1 teaspoon salt
pepper

Preparation

Preheat oven to 180C (350F).
Use oil or butter to grease a baking pan.
Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
Pour the mix into the greased baking pan.
Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.