Crustless Spinach Quiche
Courtesy of Food Network Magazine (slightly adapted)
4 oz smoked gouda cheese, cut into pieces
1 10-oz package frozen spinach, thawed and squeezed dry
2 large eggs plus 2 egg whites
1 15 oz container skim ricotta cheese
2 tbsp whole wheat flour
1/2 tsp nutmeg
6-8 scallions, chopped
1 tbsp (or more...) Parmesan cheese
1 tsp paprika
1. Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450*. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil cooking spray.
2. Pluse 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.
3. 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, 25-30 minutes.
4. Serve the quiche hot or at room temperature.
Amount Per Serving
Total Fat 12.5 g
Saturated Fat 7.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.7 g
Cholesterol 162.3 mg
Sodium 549.5 mg
Potassium 369.4 mg
Total Carbohydrate 18.6 g
Dietary Fiber 3.3 g
Sugars 5.0 g
Protein 25.7 g
SUPER AMAZING. SUPER GOOD. MUST TRY. :-)