Crustless Spinach Quiche
- Extra-virgin olive oil, for greasing and drizzling
- 4 ounces smoked gouda cheese, cut into 4 pieces
- 1 10 -ounce package frozen spinach, thawed and squeezed dry
- 2 large eggs plus 2 egg whites
- 1 15 -ounce container part-skim ricotta cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 6 to 8 scallions, chopped
- 1 tablespoon grated parmesan cheese
- 1 teaspoon paprika
- 2 heads endive, sliced lengthwise
- 2 tablespoons chopped walnuts
- Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
- Pulse the gouda in a food processor until finely chopped.
- Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds.
- Add the scallions and pulse to mix.
- Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika.
- Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.
- Drizzle the endive and walnuts lightly with olive oil and toss.
- Serve the quiche hot or at room temperature with the endive.
- Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g
- Photograph by Antonis Achilleos
extravirgin olive oil, gouda cheese, frozen spinach, eggs, ricotta cheese, flour, nutmeg, scallions, parmesan cheese, paprika, endive, walnuts
Taken from www.foodnetwork.com/recipes/food-network-kitchens/crustless-spinach-quiche-recipe.html (may not work)