Crustless Spinach Quiche; Cheesy Tomato Dip; Garlic Bread

By Ira,

My husband wasn’t sure that he’d like the quiche, but he loved it so much that he went for seconds. The gouda cheese and the nutmeg go very well with the spinach and eggs. And the garlic bread dipped in the warm tomato cheesy dip is delicious.

For efficiency, first prepare the quiche and put it in the oven. While the quiche is baking, you can prepare the dip and put it in the oven 10 minutes before you need to take the quiche out. Then prepare the garlic bread, and you can put it in the oven 5 minutes before you take out the quiche and the dip.

Crustless Spinach Quiche

Serves 4 – Adapted from Food Network magazine

  • olive oil or butter for greasing
  • 4 ounces smoked gouda cheese, cut into 4 pieces
  • 1 10-ounce package frozen spinach, thawed and squeezed dry  with a kitchen towel
  • 4 eggs
  • 1 15-ounce container ricotta cheese (you can use part skim)
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 8 scallions, sliced
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon paprika

Preheat the oven to 420F, with the rack in the upper third of the oven, and a baking sheet on the rack.

Lightly grease a 9-inch round or 8-inch square or a similar size baking dish with the olive oil or butter. Set aside.

Place the gouda in the food processor and

pulse it until it’s finely chopped.

Add the spinach, eggs, ricotta cheese, flour, and nutmeg,

and process for about 30 seconds so it all come together.

Add the scallions and pulse so it’s mixed.

Pour the mixture into the baking dish and

sprinkle the top with the parmesan cheese and paprika.

Place it on the baking sheet and bake it for 25 – 30 minutes until the center is just set.

Cheesy Tomato Dip

Serves 4 – Adapted from Food Network magazine

  • 1 14.5 ounce container tomato sauce
  • 12 teaspoons ricotta cheese, separated
  • 2 ounces mozzarella cheese, diced
  • black pepper

You will need 4 small ramekins for this dip, or you can do it in a shallow pie plate.

Divide the tomato sauce equally among the ramekins, about 1/3 cup each.

Top each ramekin with 3 teaspoon of ricotta cheese.

Sprinkle the diced mozzarella cheese equally on top, followed by black pepper. Put the ramekins on a baking sheet then in the preheated oven for 10 minutes, until it’s bubbly and the cheese has melted. Serve it with garlic bread.

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