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Quiche Without Crust? Why not?

Published on January 14, 2010 By Emily. Updated on January 14, 2010

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

  1. Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450º.
  2. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
  3. 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.*
  4. 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.
  5. Pour the mixture into the prepared dish and sprinkle with the Parmesan.
  6. Place the quiche on the preheated baking sheet and bake 25 to 30 minutes, until the center is just set.
  7. 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.

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Emily
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