Crustless Spinach Quiche

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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.

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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!

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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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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.

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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.

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How much salt per serving? At 523 mg where does all of the salt come from? The cheeses? And then to read below that someone else suggested to ADD even more salt [and pepper] That much cheese was a recipe for a runny result. Reduce amount of cheeses and then you may even reduce the amount of salt as well. And then the amount of cholesterol, again rather high for food conscience people. Try substituting Fat-free eggs to bring down both fat and cholesterol. With only 3 g Fiber perhaps you could serve it with a healthy bread such as rice, millet, sweet potato or Quinoa. Or change the number of servings per to 6 rather than just 4. I frequently use that formula to reduce salts,fats and etc.

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It's not a quiche if it's crustless, it is a frittata.

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No offense to the author of this recipe BUT>>> If any of you are thinking about trying this recipe...DON"T! One absolute mess of a disgusting, distasteful, DISGRACE!! In all the many, many years I had run a successful middle-eastern restaurant; cooked, baked & tried various recipes to enhance my repetoir...NEVER have I ever encountered anything so vile in my life. Too soggy in texture because real spinach quiche should only be moist & flaky, but without a crust this one falls way flat on everything. The only boost was the gouda but that overpowered what should have been a mellower experience...even with the Ricotta, which, by the way, is what possible made this way to wet...using the amount of Gouda mentioned for this way possibly too much. A scant amount less, a better melding of ingredients, wet to dry ratio & adding appropriate spicing might have lifted this to a different level...an edible one! I would'nt do this again but if anyone out there,(who is like me where all ingredients are added by eye & hand measurements cares to try...my best advice is to add a smaller amount of the Ricotta, smaller amount of the Gouda and if you must go crustless, add only a trace amount more of the flour for more 'togetherness' when trying to cut it.

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I was really excited about making this quiche--it was crustless and separately we liked all the ingredients BUT in was a major disappointment. The smoked gouda was overpowering and it was grainy--the ricotta??-- despite ample time in the processor. Helen

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Just finished making this and its divine! I sauteed mushrooms and shallots together in place of the scallions and it was great. Also added a little salt and pepper. The smoked gouda was the key ingredient - it added great flavor and depth to the dish. At the store, I contemplated getting swiss instead because it was cheaper but I'm so glad that I went with the gouda - yum! The endive and walnut salad is good when you take a bite with a bit of quiche.

My only problem was when I was processing the mixture the spinach got totally shreddded and turned the whole thing a pale green instead of staying separate! But it didn't affect the taste so it wasn't a total disaster. Those of you who hated this must've really messed it up because I'm definitely going to be making this again!