Spinach Spoonbread
Ingredients
- Crust ⓘ
- 1 cup whole wheat flour ⓘ
- 1 3/4 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 2 1/2 tablespoons nonfat dry milk powder ⓘ
- 2 tablespoons butter ⓘ
- Filling ⓘ
- 1 medium onion, peeled and diced (about one cup) ⓘ
- 2 tablespoons butter or 2 tablespoons vegetable oil ⓘ
- 1/4 teaspoon dried thyme ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 2 cups part-skim ricotta cheese (one 15 ounce container) ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup egg substitute or 3 large eggs, beaten ⓘ
- 1 (10 ounce) box frozen chopped spinach, thawed and thoroughly wrung dry (or 1 cup fresh spinach which has been cooked, drained and chopped)
- 1 cup grated low-fat cheese (jalapeno or plain cheddar, Jarlsberg, or the low-fat cheese of your choice) ⓘ
- Topping ⓘ
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, till crumbly.
- Preheat the oven to 375°F.
- Saute the onion in the butter until it's soft and becoming golden brown, about 10 minutes.
- In the meantime, add the ricotta, salt, egg substitute or eggs, spinach, and grated cheese to the large bowl.
- When the onions are almost done, stir in the thyme and nutmeg. Remove them from the heat, and add them to the large bowl.
- Mix everything together thoroughly, and spoon it into a greased pie pan. Spread with the sour cream. This is best done by dolloping the sour cream atop the filling, then using a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle with paprika, if desired.
- Bake the quiche for 50 to 55 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, also; that's OK.
- Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.
Nutrition & Diet Analysis (per serving)
1241
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).