This quiche remake reduces the butter and cheese and eliminates the crust entirely.
This dish can easily be prepared a day in advance. Reheat uncovered in a 350-degree oven.
10 to 12 servings
1 tablespoon mild olive oil
1 tablespoon butter
1/2 cup finely diced onion
12 ounces white mush-
rooms, cleaned, stem-
med, and thinly sliced
Ground black pepper
8 large eggs, beaten
11/2 cups low-fat milk
1 cup part-skim ricotta cheese
1/4 cup flour
Freshly grated nutmeg
One 16-ounce bag frozen spinach, defrosted
6 ounces crumbled feta cheese (11/2 cups)
1/2 cup grated Parmigiano-
1. Preheat the oven to 350 degrees. Have a 9-by-13-inch baking dish at hand.
2. Heat the oil and butter in a saute pan over medium-high heat. Add the onion; cook for 3 minutes, or until it starts to soften. Stir in the mushrooms; season with salt and pepper to taste; cook, stirring occasionally, for 8 minutes, or until they begin to brown and the moisture evaporates. Transfer to a plate to cool.
3. Whisk together the eggs, milk, and ricotta; and sprinkle in the flour. Season with the nutmeg, salt and pepper to taste.
4. Squeeze as much moisture as possible out of the spinach, then stir into the ricotta mixture, breaking up any clumps so it distributed evenly. Add the cooked mushrooms along with the feta and Parmesan cheeses, stirring until incorporated.
5. Pour the mixture into the baking dish. Place on a rimmed baking sheet and bake for 35 to 45 minutes, until the torte is firm and just starting to brown around the edges. It may puff up, but will deflate as it cools.
6. Cool for at least 15 minutes. Serve warm.