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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.


  • 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


  • 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.

Categories: Appetizer 
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