Spinach tart - need sub for cream cheese

[grappas]

Any help appreciated here. I need a substitute for cream cheese in a very straight forward spinach/onion/parmesan tart. The recipe calls for one package (10 oz) of cream cheese but I was hoping to use one of following items in my fridge:

creme fraiche
buttermilk
whole milk
greek yogurt
goat milk yogurt
farmers cheese

Thanks for any help here!

[HillJ]

If you have enough farmers cheese I would use it alone without thinning pre-bake. Farmer's cheese bakes well and the heat will thin it enough.

[biondanonima]

I would go with farmers cheese plus creme fraiche, blended together until smooth, plus maybe an egg. I would avoid the yogurt - it curdles very easily when heated.

[escondido123]

On second thought, why not find a similar recipe that uses one of the things you have--you can always add the parmesan even if it's not in the recipe that fits your ingredients otherwise.

[gingershelley]

1/2 cup greek yogurt, 1/2 cup farmers cheese, whiz in blender as escondido suggests; assuming there are allready eggs involved, you might add an additional one.

For quiche's, my usual ratio is 1 egg for every 2/3 cup of cream. You might think about liquids/egg ratio in your recipe, and see if it seems to warrant the extra egg.

[escondido123]

I would either use cream fraiche alone or combine it with some farmer's cheese that had been smoothed out in the blender/food processor to get the right consistency. I would also consider an egg or two to add the kind of body the cream cheese provides?(I don't use cream cheese except on bagels.) Curious to see other responses.

[pinehurst]

Strain the goats/greek yogurts well...they'll do.