Crustless Spinach and Cheese Quiche
Crustless vegetarian quiche with cheese (zeljanik). Two different versions.
Equipment
- (Option 1) 12-inch (30cm) round baking pan for the fluffier, softer version
- (Option 2) 10-inch (25cm) round baking pan for the crunchier version
Ingredients
- 2 -3 eggs 2 if making the crunchier version of the quiche
- 4 ounces milk
- 2 teaspoons baking powder 1 teaspoon if making the crunchier version of the quiche
- Salt to taste
- 7 ounces cheese feta, farmers, ricotta or cottage
- 7 ounces sour cream
- 1 and ⅓ cups white flour or corn flour, or a combination of white and corn flour
- 10-12 ounces spinach washed, then minced, or cut very finely
- Oil to grease the pan
- (Optional) Sour cream or yogurt. approximately 4-6 ounces (120-150ml).
Instructions
- In a large bowl combine eggs, milk, baking powder, salt, cheese, sour cream, and flour. Whisk until completely integrated. Heat oven to 450°F (250°C).
- Add spinach to the batter and mix well until completely integrated. Transfer to an oiled pan and lightly shake side to side so the batter can evenly distribute. (Larger pan for crunchier, or smaller for the softer version.)
- For a softer quiche lower the temperature to 350°F (180°C) and bake for 50-55 minutes. For a crunchier quiche lower the temperature to 390°F (200°C) and bake for 45 minutes. (Note that baking times are an approximation only. For the best results, follow your experience, and your oven.)
- (Optional) Top with sour cream or plain yogurt.
- Storage: Keep (sealed in plastic wrap) in the fridge for up to 2 days. Freezing: Freeze for up to 1 month. Reheating: Reheat according to your preferred method.
Video
Nutrition
Serving: 1of 4Sodium: 1151mgCalcium: 524mgVitamin C: 20mgVitamin A: 7210IUSugar: 3gFiber: 3gPotassium: 576mgCholesterol: 77mgCalories: 416kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 12gFat: 22gProtein: 16gCarbohydrates: 40gIron: 4mg
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