Savory Spinach Cheesecake
Why I Love This Recipe
This savory cheesecake is a unique alternative to a traditional quiche and makes a nice entree for brunch or lunch. It's basically a crustless quiche, but more laden with cheese and not so heavy on the eggs. Mine is a recipe adapted from the Greens vegetarian restaurant cookbook. Sometimes I like to punch up the flavor with sauteed mushrooms, minced sun-dried tomato, roasted bell pepper, sauteed garlic and onion, or any combination of the above.
Ingredients You'll Need
For coating pan:
olive oil
breadcrumbs
For cheesecake:
1 lb. ricotta
1/2 c. sour cream
1/2 c. mozzarella
1/2 c. grated parmigiano
4 eggs, lightly beaten
3 T. flour
10 oz. cooked, chopped spinach, squeezed dry
salt & pepper
Directions
Preheat oven to 325 degrees.
Lightly brush a 10-inch springform pan with olive oil and dust with breadcrumbs, tapping out excess crumbs.
Wrap bottom of pan with a double layer of aluminum foil.
Combine all ingredients for cheesecake in a medium bowl.
Pour into prepared pan.
Bake 60-75 minutes, until set.
Run a knife around edge of pan and allow cheesecake to cool.