Spinach Graviera Crustless Quiche

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A TIP FOR CRUSTLESS QUICHE You can freeze your crustless quiche either whole or in slices. Leave it in the fridge overnight to defrost. It can then be served either cold or hot; reheat in the oven, covered loosely with foil until heated through.

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Spinach Graviera Crustless Quiche

By Diane Kochilas

Prep Time 15

Cook Time 53

Servings

Eggs, Main Courses, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, The Ikaria Diet, Vegetables, Vegetarian

Prep Time 15

Cook Time 53

Servings

Eggs, Main Courses, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, The Ikaria Diet, Vegetables, Vegetarian

Ingredients

2 tsp. extra-virgin olive oil plus 1 tsp. for oiling the quiche pan
3 cups cooked spinach
5 scallions whites and tender upper greens, finely chopped
4 large eggs
2 large egg whites
1/4 cup light cream
Salt and freshly ground black pepper
½ tsp. ground nutmeg
½ tsp. or more, to taste, Mastiha powder
½ tsp. cayenne pepper
2/3 cup grated Greek graviera

Instructions

Preheat the oven to 350˚F. Oil a 10-inch round pie plate with 2 tsp. olive oil.
Squeeze the cooked spinach dry between the palms of your hands and finely chop.
Heat the olive oil in a large skillet over medium heat, add the scallions, and sauté, for 3-4 minutes until softened. Remove from the heat.
Whisk together the eggs and whites, cream, salt, and pepper to taste, the nutmeg, Mastiha powder, and cayenne in a large bowl. Stir in the cheese, spinach, and scallions. Pour the mixture into the pan and bake, uncovered, for 35-40 minutes until golden and set. Serve hot or at room temperature.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Spinach Graviera Crustless Quiche