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1
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
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2
Pulse the gouda in a food processor until finely chopped.
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3
Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds.
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4
Add the scallions and pulse to mix.
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5
Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika.
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6
Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.
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7
Drizzle the endive and walnuts lightly with olive oil and toss.
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8
Serve the quiche hot or at room temperature with the endive.
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9
Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g
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10
Photograph by Antonis Achilleos
