Spinach quiche without crust

Ingredients:

• 110 g smoked Gouda, cut into 4 slices
• 1 package (280g) frozen spinach, thawed and squeezed out of water
• 2 large eggs + 2 egg whites
• 1 package (425 g) semi-skimmed ricotta
• 2 tbsp. premium flour
• 0.5 tsp freshly grated nutmeg
• 6-8 green onions, chopped
• 1 tbsp. l. grated parmesan
• 1 teaspoon paprika
• 2 heads endive, sliced ​​lengthwise
• 2 tbsp chopped walnuts
• Olive oil to grease the pan

Preparation:

1. Position a rack in the upper third of the oven, place a baking sheet on it, and preheat the oven to 230°C. Grease a round (22 cm) or square (20 cm) pan with a thin layer of olive oil.
2. In a food processor, puree the smoked Gouda. Add the spinach, whole eggs and egg whites, ricotta, flour, and nutmeg and pulse until evenly distributed, about 30 seconds. Add the green onions and pulse to combine.
3. Pour the mixture into the prepared pan and sprinkle with Parmesan and paprika. Place the quiche on a preheated baking sheet and bake until set in the center, 25-30 minutes.
4. Drizzle the endive and walnuts lightly with olive oil and toss to combine. Serve the quiche hot or at room temperature with the endive.