Crust
1 cup King Arthur Whole Wheat Flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 Tbsp milk
1 Tbsp unsalted butter

Filling
1 medium onion, peeled and diced (1 cup)
1 Tbsp butter
1/4 teaspoon ground nutmeg
2 cups (15-ounce container) ricotta cheese
1/4 teaspoon salt
3/4 cup (6 ounces) egg substitute, or 3 large eggs, beaten
1 (10-ounce) box frozen chopped spinach, thawed and thoroughly wrung dry
1 cup (4 ounces) grated mozzarella

Topping
1 cup (8 ounces) plain greek yogurt

Preheat the oven to 375°F. Use non-stick vegetable oil spray to heavily grease a 9” deep-dish pie pan (a 9” pie pan that’s at least 1 1/2” deep), or a 9” springform pan. (I used the springform pan)

For the crust: In a large bowl, whisk together the flour, baking powder, and salt. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, till crumbly. Set it aside momentarily; you’ll be adding the filling ingredients shortly.

For the filling: Sauté the onion in 1 tablespoon butter until it’s soft and becoming golden brown, about 12 minutes. Stir in the nutmeg. Remove it from the heat, and add it to the crust mixture in the large bowl along with the ricotta, salt, egg substitute or eggs, milk, spinach, and grated cheese. Mix everything together thoroughly, and spoon it into the prepared pan. Spread with the Greek yogurt. This is best done by dolloping the yogurt 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.

Bake the quiche in a preheated 375°F oven 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; that’s OK. Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving. Refrigerate any leftovers.

Uncooked:

Cooked:

And a slice:

Commentary: I was very pleased with the quiche. It didn’t take too long and it was quite tasty. We had the quiche with some salsa and then arugula salads with one of my random dressing concoctions. I would recommend trying this if you’re into quiche. It’s not quite as heavy as normal quiche. There isn’t any heavy cream or half and half involved and there isn’t a pie crust base. I’m betting that you could even eliminate all of the better and not much would be affected. You definitely don’t need to sauté the onion in the butter if you don’t want. You could just use a little cooking spray or even olive oil. I loved it with the Greek yogurt on top but sour cream would work just as well if that’s your thing. I ate a slice for dinner and then after Andy left, I had ANOTHER slice. Then today, I had a slice for lunch and then another small slice as a pre-dinner snack. It’s that good. I think next time I would use swiss cheese instead of mozzarella. I only used mozzarella because I had it already. I would also add some red pepper flakes in the mix. Okay that’s it.

I’m slacking on the foods for today so I’m just going to skip it. I had a small crisis with the Bow. He’s okay, just staying with Gina for the night. Thanks Gina! I love you. Really, I do.

I am basking in the Bowielessness now though. I can actually leave a glass of water on the coffee table without worrying!

Okay. Friday soon! Goodnight.