Welcome to our little bit of knitterly Heaven- I'm so glad you found your way here!
Our goal is to teach beginning knitters some tricks of the trade as well as to work enough swatches to have a finished afghan by the end of the year! Join along with us as we learn about patterns, cables, lace, and some other handy techniques! A new pattern will become available each month ranging from newbie to adventurous. So stop on by, pick your pattern and knit along with us!

All patterns can be found here as well as on Ravelry.com!

Tuesday, October 16, 2012

31 Days At The Table: Crustless Spinach Quiche

Hello and welcome to Day 15 of the 31 Days At The Table Challenge!  Today marks the half-way point.  Have you tried any of the recipes?  I've had a great time trying new recipes and revisiting old favorites.  Tonight's meal, Crustless Spinach Quiche, was a new one for us and it was quite good.  I think my favorite part was that there wasn't a crust.  It is slightly more healthy this way and there was nothing to stand in the way of the cheesy-eggy deliciousness that is quiche.

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. 


One Year Ago...
Easy Chicken Pot Pie

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