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Savory Spinach Cheesecake

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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

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.

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