Spinach, Sun-Dried Tomato and Cheddar Cheesecake
Rich, dense and delicious, you do not need much of this quiche-like dish to satisfy any longings for a cheese-flavored fix. Serve this with a lettuce and scallion salad topped with shredded carrots and chopped parsley to round out the nutrient mix.
Makes 4 to 6 servings
Large (minimum 5 quart) oval slow cooker
7 inch (17.5 cm) well-greased springform pan, or 7 inch (17.5 cm) 6 cup (1.5 L) soufflÃ© dish, lined with greased heavy foil
1 cup/250 ml cheese flavored cracker crumbs (about 24 crackers)
2 tablespoons/25 ml unsalted butter, melted
1 cup/250 ml evaporated 2% milk
1 teaspoon/5 ml paprika
1/2 teaspoon/2 ml salt
freshly ground black pepper
1 package (10 ounce/300 g) frozen spinach, thawed, drained, squeezed dry and finely chopped
1/3 cup/75 ml finely chopped drained oil-packed sun-dried tomatoes
1 cup/250 ml shredded cheddar cheese
In a bowl, mix together crumbs and butter. Press mixture into the bottom of prepared pan. Place in freezer until ready to use.
In a bowl, whisk milk and eggs until blended. Whisk in paprika, salt and black pepper. Stir in spinach and tomatoes. Fold in cheese. Pour over chilled crust. Cover entire pan (to prevent leaks) tightly with foil. Place pan in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides.
Cover and cook on High for 3 to 4 hours or until firm.
Note: Dairy products contain conjugated linoleic acid (CLA), a fatty acid that has numerous health benefits.
Source: The Healthy Slow Cooker