Crustless Dill and Spinach Quiche with Mushrooms and Cheese

If you don’t have fresh spinach on hand, use 1 package (10 oz) of frozen spinach instead; thaw, drain and squeeze out the moisture. Use aged cheddar for the best flavor, or substitute Swiss cheese or any other strong cheese.

1. Preheat the oven to 350°F. Lightly coat an 8-inch springform pan with vegetable oil spray.

2. Wash the spinach, shake off the excess water and place in a saucepan over high heat. Cook in the water clinging to the leaves until the spinach wilts, approximately 3 minutes. Drain and squeeze out the excess moisture. Chop the spinach and set aside.

3. Heat the oil in a large non-stick skillet over medium heat. Add the garlic, onion and mushrooms and cook until softened, about 8 minutes. Remove from the heat and add the chopped spinach, ricotta, cheddar and Parmesan cheeses, eggs, dill, mustard and pepper. Mix well and pour into the prepared pan.Top with goat cheese.

4. Bake in the center of the oven for 25 to 35 minutes, or until a knife inserted in the center comes out clean. Serve warm.

10 oz fresh spinach
2 tsp vegetable oil
1 tsp minced fresh garlic
1 cup chopped onion
1 cup chopped mushrooms
1 1/3 cups smooth light ricotta
1/3 cup grated cheddar cheese
2 Tbsp grated Parmesan cheese
2 eggs
3 Tbsp chopped fresh dill (or 2 tsp dried)
2 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1/8 cup goat cheese, crumbled

Nutritional Analysis per Serving

Calories 134
Protein 13 g
Fat 7.6 g
Saturated fat 3.2 g
Carbohydrates 6g
Cholesterol 54 mg
Sodium 350 mg
Fiber 2g

Prep Time:15 minutes
Cook Time:40 minutes

Make Ahead: Bake a day in advance and refrigerate in the pan. Reheat in a 300ºF oven for 15 minutes.

Serves 6