No pastry spinach quiche recipe

No Pastry Spinach Quiche recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for a no pastry spinach quiche is a delicious and healthy alternative to traditional quiches. Packed with nutritious spinach, eggs, and cheese, it is a perfect option for breakfast, brunch, or a light dinner. The absence of pastry makes it lighter and lower in calories, while still maintaining a rich and creamy texture. With simple ingredients and easy preparation, this quiche is a great choice for those looking for a quick and satisfying meal.

Keywords: spinach quiche, no pastry, healthy, easy, breakfast.

No pastry spinach quiche recipe details

No pastry spinach quiche recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

125 g	whole wheat flour
1 ¾ tsp	baking powder
½ tsp	salt
2 ½ tbsp	dry milk powder
2 tbsp	butter
1 medium	onion, peeled and finely chopped
2 tbsp	butter
⅛ tsp	dried thyme
¼ tsp	ground nutmeg
400 g	ricotta cheese
½ tsp	salt
3 large	eggs, beaten
300 g	frozen spinach, thawed and wrung dry, chopped
125 g	Cheddar cheese, medium-strong, grated
250 ml	low-fat sour cream
	paprika, to decorate, optional

Instructions

Will serve 8-12 depending on use and side dishes.

Preheat oven to Gas Mark 5, 190ºC, 375ºF. Heavily grease a 9-inch, 22cm deep pie dish. Use a 9-inch springform tin if preferred.

In a large bowl, mix the flour, baking powder, milk powder and salt. Mix in the butter with a fork until it resembles bread crumbs. Set aside temporarily.

Sauté the onion in the butter until soft and just golden brown. Add the thyme and nutmeg, and mix together. Remove the pan from heat and add the contents to the reserved crust mixture. Add the ricotta, salt, eggs, spinach and grated cheese. Spread the mixture into the prepared tin.

Spoon the sour cream over the top and smooth it out with a spatula. Sprinkle with paprika if wished.

Bake for 50-55 minutes or until set almost to the centre and slightly browned on top. The surface may crack on cooling, but that is normal. Cool on a wire rack for about 20-30 minutes before serving.

Refrigerate surplus; it should keep for about 3-4 days if necessary.

Preparation time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a