Crustless Spinach Quiche

Name: Crustless Spinach Quiche
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

12 ingredients

10 steps

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

1

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.
2

Pulse the gouda in a food processor until finely chopped.
3

Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds.
4

Add the scallions and pulse to mix.
5

Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika.
6

Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.
7

Drizzle the endive and walnuts lightly with olive oil and toss.
8

Serve the quiche hot or at room temperature with the endive.
9

Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g
10

Photograph by Antonis Achilleos