Crustless Quiche (Spinach & Gruyère)
This crustless quiche with spinach and Gruyère cheese is one of my go-to brunch recipes when I’m entertaining. It’s so easy and delicious. Watch the video below to see how I make this in my kitchen!
Servings: 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced shallots
- 2 garlic cloves minced
- 5 ounces baby spinach roughly chopped
- 6 large eggs
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup grated Gruyère cheese
Instructions
- Prep. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.
- Sauté the veggies. Heat the oil in a medium skillet over medium heat. Add the shallots and sauté for 2 to 3 minutes, until softened and slightly translucent. Add the garlic and baby spinach and sauté for another 30 seconds to a minute, until the spinach is just starting to wilt. Transfer the veggies to the greased pie dish and let cool slightly.
- Whisk the eggs. Add the eggs, cream, salt, and pepper to a mixing bowl. Whisk together until light and fluffy. Add the cheese and stir together.
- Fill the pie dish. Pour the egg and cheese mixture into the pie dish. Gently stir to mix with the vegetables.
- Bake the quiche. Bake the quiche for 30 to 35 minutes, or until the eggs are set.
Video
Notes
- Storage tip: Once it’s fully cooled, just cover the pie dish tightly or transfer slices to an airtight container and refrigerate for 4 to 5 days. You can also freeze leftovers for up to 3 months. Just remember to thaw any frozen portions in the fridge overnight before reheating.
- Ingredient substitutions: For swapping veggies and adding extra protein, see my tips above!
Nutrition
Calories: 345kcal | Carbohydrates: 9g | Protein: 15g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 448mg | Potassium: 385mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3247IU | Vitamin C: 10mg | Calcium: 313mg | Iron: 2mg