Crustless Curried Spinach Tart
This recipe comes from McCormick. It is similar to a quiche or frittata. It would be great for brunch, breakfast for dinner, or an appetizer. You could cut it into wedges or into small squares for an appetizer portion.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3/4 cup milk
- 2 tablespoon flour
- 4 eggs
- 4 egg whites
- 1 tablespoon curry powder
- 3/4 teaspoon seas salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground red pepper
- 1 10-ounch package frozen chopped spinach, thawed, drained and squeezed dry
- 1 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees F; spray a 9-inch deep dish pie plate with cooking spray.
In a large skillet, heat oil over medium-high heat. Cook onion until tender, about 5 minutes. Remove from skillet and cool slightly.
In a large bowl, whisk together milk and flour until smooth. whisk in eggs, egg whites, curry powder, seas salt, garlic powder, and ground red pepper. Add cooled onion, spinach, and ricotta cheese and mix well. Pour into the prepared pie plate.
Bake until the center of the pie is set and the top is golden brown, about 30 to 35 minutes. Let stand 10 minutes before cutting into serving sized pieces.