Crustless Spinach Quiche
Recipe from: Food Network Magazine, Jan/Feb 2010
4 ounces smoked Gouda cheese
10 oz package frozen spinach, thawed and squeezed dry
2 large eggs
2 large egg whites
15 oz part-skim ricotta cheese
2 T flour
1/2 t grated nutmeg
4 scallions chopped
1 T grated Parmesan cheese
1/2 t paprika
Preheat oven to 450* with rack in the upper third of the oven. Place a rimmed cookie sheet in the oven to preheat. Grease a 9 inch round or 8 inch square baking dish.
Pulse Gouda in a food processor until finely chopped. Add spinach, eggs, ricotta, flour, and nutmeg and process until combined. Add the scallions and pulse until mixed.
Pour mixture into prepared baking dish. Sprinkle the top with paprika and Parmesan cheese.
Place the quiche on the preheated baking sheet. Bake until center is set, about 25-35 minutes (it actually took my quiche about 40 minutes to finish cooking).
Can be served hot or cold.
I really thought it would have a very strong spinach taste, since there seemed to be a ton of spinach in the dish (it was quite green!). However, there was a really nice balance between the cheese and the spinach. The Gouda and paprika created a slightly smokey note which complimented the quiche well.
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