Spinach and Ricotta Tart
Serve this fabulously rich and delicious crustless spinach tart to your fellow low-carbohydrate dieters and all their cravings will be instantly satisfied.
1 tablespoon extra virgin olive oil
½ cup chopped yellow onion
1 large clove garlic, minced
1 box (10 ounces) frozen chopped spinach, defrosted and squeezed dry
16 ounces ricotta cheese
1 cup shredded Swiss cheese
4 eggs, lightly beaten
½ teaspoon coarse salt
½ teaspoon dried basil
⅛ teaspoon freshly ground pepper
⅛ teaspoon ground nutmeg
Preheat oven to 375 degrees F. Lightly coat a 9-inch quiche or pie pan with a nonstick vegetable spray Set aside.
Heat a medium skillet over medium heat for 2 minutes. Add the olive oil and swirl the pan to coat the bottom evenly. Add the onion and garlic and sauté for 2 minutes or until golden brown, stirring frequently.
Combine the onion mixture and the rest of the ingredients in a medium bowl and blend well. Spoon the spinach mixture into the prepared pan and bake for 40 minutes or until set in the center. Cool at least 10 minutes before serving.
To serve, cut the tart into wedges and place each one on a dinner plate.