Photo: Crustless Spinach Quiche Recipe
Ingredients
- 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
Directions
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
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By tbrooks6227
Chandler, AZ
on November 06, 2011
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Loved this recipe but definately made a few adjustments: I don't own a processor so I actually stirred it by my old fashioned hand! I substituted the following: Fresh Shredded sharp chedder cheese for the gouda, Fresh spinach for the frozen spinach (I actually sauteed fresh garlic and red onion with a little olive oil in the spinach for 5 minutes, didn't add the endive, walnuts were a nice touch at the end too. I also added some hot italian sausage from Trader Joe's (boiled for 10 min then cut up in small pieces and fried in a pan for 5 minutes and added to the mixture before putting in the oven. Added more freshly graded parm to the top! It came out moist and had an amazing flavor with the sausage added. I will definately add to my list of recipes that I'll try again!
By heatherls
Washington, DC
on December 07, 2010
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I really enjoyed this recipe, but I did make a few swaps the first time I made it:
1. I used 1% cottage cheese in place of the ricotta
2. I used goat cheese in place of the Gouda (tonight I am trying with the gouda, though
3. I sauteed 1/2 a sweet onion and then wilted fresh spinach with the onions. This was in place of the scallions and frozen spinach.
4. Used whole wheat flour instead of all purpose flour
5. Used 3/4 cup egg beaters
My husband and I both enjoyed it and the leftovers were great for brunch the next day.
With my substitutions, the nutrition is:
Calories: 296
- Protein: 31.2
- Carbs: 14.6
- Fat: 11.2
Gave four stars because it didn't set as firm as I would've liked. Tonight i may add in a bit more flour when I bake it.
By patnewmexico_18...
Albuquerque, NM
on April 26, 2010
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Unlike the zuchini and goat cheese crustless quiche, which is delicious, my opinion is that the crustless spinach quiche is not worth making again. The texture is grainy due to the ricotta, and it is very bland. I think substituting half & half for the ricotta would make a big difference in this recipe. I will not be making this recipe again.
Read all 23 reviews