Crustless Spinach and Ricotta Quiche

 

Crusts are all well and good; in fact, I’ve counted them among my many inanimate friends for a number of years. However, they also contain copious amount of butter and flour. Indeed, though pastry is mighty delicious, I have noticed that a number of quiche-eaters neglect to munch most of the crust with which they have been supplied. As such, this is a recipe for those of you who want to avoid the added fat, carbs and cost afforded by pastry. Of course, this idea is transferrable to most quiche recipes, but it had to be introduced somewhere. In any case, please give the idea a go since it makes for a delicious and, more importantly, light lunch or dinner.

Spinach and ricotta is a classic combination that, in this case, provides those partaking in the eating with a meal that is at once healthy, creamy and delicious. Indeed, the rather subtle taste of the cheese backs the stronger flavour of the spinach extremely well and in a rather surreptitious manner. At first glance one’s taste buds will struggle to pinpoint the exact background taste, but it soon becomes apparent that there is something preventing the spinach from becoming a little overwhelming.

Leftovers: We had a little of the quiche left the next day, so I placed it between two slices of granary bread and has myself a good ol’ fashioned sandwich. Though it pains me to admit it, it was rather nice with a little sweet chilli sauce.

Crustless Spinach and Ricotta Quiche

Serves 4

Ingredients:

• 300g fresh spinach

• 2 cloves of garlic, crushed

• A little olive oil

• 100ml double cream

• 250g ricotta cheese

• 2 eggs, beaten

• Salt and pepper

Method:

1. Preheat the oven to 200C. Fry the garlic in oil in a large saucepan. Add the spinach and cook until wilted. Beat the eggs, cream and cheese together in a mixing bowl until combined. Add the wilted spinach and season.

2. Transfer the spinach and cheese mixture to a buttered quiche dish and bake in the oven until just set. This should take around 20-25 minutes. Once cooked leave to cool for 2 minutes before very carefully slicing.

Cost: The cost of this quiche will be a little smaller than usual since this recipe does not call for a crust. Indeed, despite the use of a whole tub of ricotta cheese the price of the entire tart should be around £3.30 – which isn’t bad considering its ability to satisfy four.

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By Admin | July 16, 2012 | French, Healthy Eating, Recipes, Vegetarian | 86 Comments |

86 thoughts on “Crustless Spinach and Ricotta Quiche”

  2. Emily

    This sounds great! I love crust, but often don’t have time to make one or have used up my extra frozen ones, and I just can’t bring myself to use a pre-made one, so this would be a great alternative. Question, I assume the answer is yes, but with the weather so hot right now (in Minnesota), it is not a good time for homegrown spinach, but I’ve got plenty of chard and kale. Either of those work just fine?

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  3. Samantha

    I make crustless quiches all the time! Mine tend to be on the refrigerator quiche side of things…(which similar to refrigerator soup and refrigerator salad, use up the little bits of things left in the refrigerator. It always turns out varied and delicious but makes it hard when people ask for the recipe). I don’t particularly enjoy making homemade piecrusts, and storebought is terrible, and since I don’t really like crust that much anyway….using a crust seems like an exercise in futility. Crustless is the way to go.

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  4. Pingback: Low Carb, Gluten-Free, Spinach Quiche! « Super Stay At Home Mommy!