This airy yet rich-tasting casserole is from Athens food writer Rebecca Lang’s terrific book Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less. It was a big hit when I made it for an Easter brunch, and I would make it again for any spring gathering—especially while Vidalias are in season. It works equally well as a vegetarian entrée, or a substantial side dish to a simple roast chicken or baked ham.
1 medium Vidalia onion
1 tablespoon olive oil
2 (6-ounce) bags baby spinach (about 10 cups)
1 (15-ounce) container whole milk ricotta cheese
4 ounces goat cheese
4 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1. Preheat oven to 350 degrees. Lightly spray a 7- by 11-inch baking dish with nonstick cooking spray.
2. Cut the onion in half and then slice thinly into half-moons. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6 minutes, or until soft.
3. Add the spinach and toss with tongs until wilted, about 3 minutes. Transfer to a large mixing bowl. Stir the ricotta, goat cheese, eggs, flour, salt, black pepper, and cayenne pepper into the spinach. Pour into the prepared dish.
4. Bake for 45 minutes, or until set and puffed.
Makes 6 servings.