These tarts are a delicious way to load up on your greens and a lot of protein to boot. This simple, and simply delicious recipe. While baking green cupcakes or whiskey laced desserts may be the more popular way to celebrate St. Patrick’s Day. Even though, don’t really celebrate St Patrick’s Day. I don’t think they could be any more delicious than a naturally green tart seasoned with freshly grated Parmigiano-Reggiano cheese and a crisp fresh onion.
This is a classic combination for a quiche, but it’s lighter. Although we’re calling this a crustless quiche because it doesn’t have a pastry crust, it does have a crust of sorts. The flour mixed into the egg mixture separates during baking and forms a very thin crust along the bottom and sides of the pan. It’s not the same as a “real” crust, but it does help keep the quiche slices together neatly and adds a bit of substance to what would otherwise be just some baked eggs.
You can use just about any base you want for this dish, which means you’ll get a lot of variety with just one basic recipe. I almost always have onions and fresh spinach on hand, as it’s a popular combination in my kitchen. Some diced up sausage, ham or leftover, shredded chicken would work well in here, too. I like the feta cheese on top for extra saltiness and flavor, but again, you can opt for a different type of cheese if you prefer (parmesan and cheddar are nice) – or even skip it entirely if you want to go cheeseless. Regardless, it’s always satisfying to make and eat.
This can be a simple dinner or an easy breakfast dish, but it can also be served as an appetizer or first course by slicing it thinly for several guests.
- 22 ounces fresh baby spinach
- 1 medium white onion, chopped
- 2 large eggs, lightly beaten
- 10 ounces low-fat small curd cottage cheese
- 10 ounces freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon grated nutmeg
- Extra cheese or edible flowers for garnish
Preheat oven to 350 degrees.
In a large mixing bowl combine the chopped onion, eggs, cottage cheese, grated cheese, pepper, and nutmeg. Mix with a spatula until blended. Set aside.
Heat a saucepan of water fitted with a steamer basket over medium-high heat. Make sure the basket does not touch the water. Place ¼ to ½ of the spinach in the basket and steam until is wilted. Remove the spinach to a strainer and repeat with the remaining spinach until it is all cooked. Drain the spinach well then press it with paper towels until you remove as much moisture as you can. Rough chop the spinach and add it to the cheese and egg mixture. Fold with the spatula until combined.
Line a large rimmed baking sheet with foil. Place the six 4½ inch tart pans (with removable bottom) on the baking sheet and fill with the spinach mixture. Press the spinach and cheese mixture into the tart pans smoothing to level the top.
Bake for 35-40 minutes or until just set in the center and lightly browned on the edges.
Remove from the oven and allow the tarts to cool for 5 minutes before removing from the pans. Serve warm or at room temperature. Garnish with edible flowers or additional grated cheese if desired.