Description

Experience a savory delight with this crustless quiche, featuring creamy Gruyère and tender spinach. Ideal for a gluten-free brunch, this dish offers a smooth texture with a flavorful punch, making it a beginner-friendly favorite.

Ingredients

Scale

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

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch pie dish by greasing it and setting it aside.
In a medium skillet, heat the oil over medium heat. Add the shallots and sauté for 2 to 3 minutes until they soften and become slightly translucent. Incorporate the garlic and baby spinach, continuing to sauté for an additional 30 seconds to a minute until the spinach just begins to wilt. Transfer the sautéed vegetables to the greased pie dish and allow them to cool slightly.
In a mixing bowl, combine the eggs, cream, salt, and pepper. Whisk the mixture until it is light and fluffy, then fold in the cheese.
Pour the egg and cheese mixture into the pie dish, gently stirring to combine it with the vegetables.
Place the quiche in the oven and bake for 30 to 35 minutes, or until the eggs are fully set.

Notes

TECHNIQUE TIP: Allow the quiche to cool slightly before slicing to ensure clean cuts and easy serving.

STORAGE: Store leftovers in an airtight container in the refrigerator for up to three days.

SUBSTITUTION: Replace Gruyère with cheddar for a sharper flavor or add mushrooms for extra umami.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Calories: 345 kcal
Sugar: 5 g
Sodium: 448 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0.02 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 233 mg