Savory Spinach Cheesecake
  • 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
  1. Preheat oven to 325 degrees.
  2. Lightly brush a 10-inch springform pan with olive oil and dust with breadcrumbs, tapping out excess crumbs.
  3. Wrap bottom of pan with a double layer of aluminum foil.
  4. Combine all ingredients for cheesecake in a medium bowl.
  5. Pour into prepared pan.
  6. Bake 60-75 minutes, until set.
  7. Run a knife around edge of pan and allow cheesecake to cool.
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.