Crustless Spinach and Mushroom Quiche


Extra-virgin olive oil, for greasing and drizzling
2 ounces goat cheese, cut into little pieces
1 10-ounce package frozen spinach, thawed and squeezed dry
1 ½ cups mushrooms, sliced
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
½ cup shredded mozzarella cheese
1 teaspoon paprika

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.
Mix the goat cheese, spinach, mushrooms, eggs, egg whites, ricotta, flour, nutmeg, and scallions in a bowl.

Pour the mixture into the prepared dish and sprinkle with the parmesan and mozzarella cheese and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.

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