Get Fit With Larysa Blog

We Don’t Need No Stinking Crust!

Posted on July 9, 2010 by admin

What food is more versatile than quiche? Pair it with some sliced fruit and you have a diverse and healthy breakfast.  Plate it with a salad and there’s your lunch.  Throw it on a plate with some steak and veggies and it’s a perfect dinner side dish.  Plus, you can use pretty much anything in your refrigerator to make the quiche your own.  Options include: spinach and bacon, sundried tomato and basil, feta and broccoli….the list goes on and on.  Although one of my favorite parts of the quiche is the crust, I’ve provided a crustless recipe for those of you who decide on the low-carb, lower-fat option.  With the smoked gouda in the quiche and the endive salad on the side, this quiche will have the depth of flavor everyone will love!

Eat On!

Chef Poppy

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

Directions

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.

Pulse 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.

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 to 30 minutes.

Drizzle the endive and walnuts lightly with olive oil and toss. Serve the quiche hot or at room temperature with the endive.