I love quiche and this one is very easy and crustless. It can also be made with other vegetables and other types of cheese, if you prefer.
Crustless Spinach Quiche
Recipe courtesy of The Food Network
Extra virgin olive oil for greasing and drizzling
4 ozs. smoked gouda cheese, cut into 4 pieces
1 10 oz. pkg frozen spinach, thawed and squeezed dry
2 large eggs plus 2 egg whites
1 15 oz. container part skim ricotta cheese
2 tbsp. all purpose flour
1/2 tsp. freshly ground nutmeg
6-8 scallions, chopped
1 tbsp. grated Parmesan cheese
1 tsp. paprika
2 heads endive, sliced lengthwise
2 tbsp. chopped walnuts
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees. 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, 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.