Crustless Spinach & Ricotta Quiche with Pine Nuts

Ingredients

• 2 1/2 cups (70 g) spinach
• 1 garlic clove, grated
• 3/4 tsp (4 ml) extra-virgin olive oil
• 2 (100 g) large eggs
• 6 1/2 tbsp (101 g) ricotta
• 1/4 cup (70 g) plain Greek yogurt, 2%
• 2 tbsp (15 g) whole wheat flour
• a pinch of grated nutmeg
• 1 2/3 tbsp (10 g) Parmesan, grated
• 2 tsp (6 g) pine nuts
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 350°F (180°C). Wilt the spinach with the garlic in most of the oil, then squeeze it dry hard.
2. Beat the eggs with the ricotta, yogurt, flour, nutmeg and salt until smooth, then fold in the spinach.
3. Pour into a 6-inch (15 cm) dish brushed with the last of the oil, scatter the Parmesan and pine nuts, and bake 25–28 minutes until set with a faint wobble at the center. Rest ten minutes before cutting.