Ingredients
-
-
1
-
1 3/4
-
1/2
-
2 1/2
-
2
-
-
1
-
2
-
1/4
-
1/2
-
2
-
1/2
-
3/4
-
1
Directions
Spinach Spoonbread, Adapted from King Arthur Flour’s Miraculous Spinach Quiche recipe Cook time includes cooling time , As a quiche I would give this 2 stars but call it a spoon bread and it is 5 stars Mine had plenty of flavor, but had the texture of spoon bread It never formed a crust but had a soft, moist bread-like layer So it is going into my rotation as spoon bread 🙂
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Steps
|
1
Done
|
In a Large Bowl, Whisk Together the Flour, Baking Powder, Salt, and Dry Milk. Mix in the Butter With a Fork, a Pastry Blender, a Mixer, or Your Fingers, Till Crumbly. |
|
2
Done
|
Preheat the Oven to 375f. |
|
3
Done
|
Saut the Onion in the Butter Until Its Soft and Becoming Golden Brown, About 10 Minutes. |
|
4
Done
|
in the Meantime, Add the Ricotta, Salt, Egg Substitute or Eggs, Spinach, and Grated Cheese to the Large Bowl. |
|
5
Done
|
When the Onions Are Almost Done, Stir in the Thyme and Nutmeg. Remove Them from the Heat, and Add Them to the Large Bowl. |
|
6
Done
|
Mix Everything Together Thoroughly, and Spoon It Into a Greased Pie Pan. Spread With the Sour Cream. This Is Best Done by Dolloping the Sour Cream Atop the Filling, Then Using a Spatula, or the Back of a Spoon, to Smooth Down and Connect the Dollops. Sprinkle With Paprika, If Desired. |
|
7
Done
|
Bake the Quiche For 50 to 55 Minutes, or Until It Appears Set Almost All the Way Into the Center, and Has Begun to Brown Slightly. It May Crack, Also; Thats Ok. |
|
8
Done
|
Remove It from the Oven, and Cool It on a Rack For at Least 20 Minutes, Preferably 30, Before Serving. |
