Prep 30 mins
Cook 1 hr 15 mins
Adapted from King Arthur Flour's "Miraculous Spinach Quiche" recipe. Cook time includes cooling time.
- 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
- 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)
- 1 cup reduced-fat sour cream
- paprika, to taste (optional)
- 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.
- Sauté 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.
As a quiche I would give this 2 stars but call it a spoon bread and it is 5 stars. Mine had plenty of flavor, but had the texture of spoon bread. It never formed a "crust" but had a soft, moist bread-like layer. So it is going into my rotation as spoon bread :)
I'm not sure where the error lies, but I found this dish dense & lacking in flavor. We like whole wheat flour, but here it was heavy and overpowering. After looking at the recipe again I realize there's no milk as I would expect in a quiche. The ingredients do fully fill a 9' deep dish pie plate though so maybe it's not needed. It did bake in the posted times. Thank you for sharing the recipe. I normally have terrific results with your recipes and look forward to trying others in the future.