• 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.