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    You are in: Home / Recipes / Spinach Spoonbread Recipe
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    Spinach Spoonbread

    Spinach Spoonbread. Photo by Mikekey

    1/4 Photos of Spinach Spoonbread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    FLKeysJen's Note:

    Adapted from King Arthur Flour's "Miraculous Spinach Quiche" recipe. Cook time includes cooling time.

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    Units: US | Metric



    • 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. 1
      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.
    2. 2
      Preheat the oven to 375°F.
    3. 3
      Sauté the onion in the butter until it’s soft and becoming golden brown, about 10 minutes.
    4. 4
      In the meantime, add the ricotta, salt, egg substitute or eggs, spinach, and grated cheese to the large bowl.
    5. 5
      When the onions are almost done, stir in the thyme and nutmeg. Remove them from the heat, and add them to the large bowl.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.

    Ratings & Reviews:

    • on July 25, 2013


      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach Spoonbread

    Serving Size: 1 (275 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 390.1
    Calories from Fat 192
    Total Fat 21.4 g
    Saturated Fat 13.0 g
    Cholesterol 66.7 mg
    Sodium 927.3 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 3.8 g
    Sugars 3.8 g
    Protein 24.6 g

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