I made my first quiche the other night. Granted, a quiche without crust, which Brian was a bit skepitical of (can you have a quiche without crust?) It made a perfect make-ahead meal for 2 of our dinners this week. Despite the fact that, for some reason, the idea of making quiche seemed a little scary to me, this one was so easy I may try making “real” quiche some day. Plus, when the recipe for appeared in this month’s issue of Food Network Magazine and I liked all of the ingredients and it was vegetarian and I could get two nights of dinner out of it during a rather busy week, I decided I needed to try it.
This quiche is less dense than many quiches I have had, to the point of being a bit crumbly. But it tastes really, really great. Even without the crust.
Crustless Spinach Quiche
Adapted from Food Network Magazine-Serves 4 as a main course
- Olive oil
- 4 ounces smoked Gouda cheese
- 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
- 1 small yellow onion, chopped
- 1 tablespoon (or more) grated Parmesan cheese
- Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450º.
- Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
- Shred the Gouda in your food processor. Remove the cheese, put the standard blade in your food processor, add the cheese back to the food processor.*
- Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the onions and pulse to mix.
- Pour the mixture into the prepared dish and sprinkle with the Parmesan.
- Place the quiche on the preheated baking sheet and bake 25 to 30 minutes, until the center is just set.
- Enjoy!
*FNM recommends just chopping the cheese with the standard blade, not the shredding disk. It probably works, but that’s not what I did so I can’t say for sure. But it would save time and dishes, so feel free to give it a shot.
