Crustless Quiche (Spinach & Gruyère)

5 from 1 vote

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!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: brunch recipe, Crustless quiche, Easter brunch, gluten free quiche, Mother's Day brunch, quiche recipe

Servings:

Author: Lisa Bryan

Equipment

9-Inch Pie Dish

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

US - Metric

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!
This is my favorite 9-inch pie dish for this recipe!

Nutrition