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 Lipstick6
on February 24, 2013
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This recipe tasted pretty good, but it didn't set well at all. We ended up eating it with chips as a spinach dip. I don't think I will make it again.
By Paphotogirl
Strasburg, PA
on June 14, 2012
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Wow...here's to the people behind the celebrities, slaving away, making delicious recipes in the test kitchens! This quiche was one of the best flavored I've ever made. It's odd because I'm not always the biggest fan of smoky flavors, but that smoked Gouda just presented the perfect flavor enhancer for the spinach. And so easy! I'm not 100% sold on the crustless crust, but the flavor it so dynamite, it's an absolute keeper. So is the Belgian Endive and walnuts...but with a little ranch dressing instead of plain olive oil. Thank-you, Food Network Kitchens!
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!
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