Crustless Spinach and Gruyère Quiche Recipe
This delicious Crustless Quiche combines sautéed spinach and shallots with creamy Gruyère cheese for a rich, savory dish that’s perfect for breakfast, brunch, or a light dinner. Baked to perfection without a crust, it’s a low-carb, gluten-free option that’s easy to prepare and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Vegetables and Aromatics
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced shallots
- 2 garlic cloves (minced)
- 5 ounces baby spinach (roughly chopped)
Egg Mixture
- 6 large eggs
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup grated Gruyère cheese
Instructions
- Prep. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish thoroughly to prevent sticking and set it aside for later use.
- Sauté the veggies. Heat the olive oil in a medium skillet over medium heat. Add the sliced shallots and cook for 2 to 3 minutes until they soften and become slightly translucent. Add the minced garlic and chopped baby spinach, cooking an additional 30 seconds to 1 minute until the spinach begins to wilt. Remove the vegetables from the skillet and transfer them into the prepared pie dish. Allow them to cool slightly.
- Whisk the eggs. In a mixing bowl, combine the eggs, heavy cream, kosher salt, and black pepper. Whisk the mixture until it becomes light and fluffy. Fold in the grated Gruyère cheese evenly.
- Fill the pie dish. Pour the egg and cheese mixture over the sautéed vegetables in the pie dish. Gently stir to ensure the ingredients are well combined and evenly distributed.
- Bake the quiche. Place the pie dish in the preheated oven and bake for 30 to 35 minutes. The quiche is done when the eggs are fully set and a knife inserted in the center comes out clean. Remove from the oven and let cool slightly before serving.
Notes
- This quiche is naturally gluten-free since it contains no crust, making it suitable for those avoiding gluten.
- You can substitute Gruyère with Swiss or cheddar cheese if preferred.
- For a lighter variation, substitute half of the heavy cream with milk.
- Make sure not to overcook to keep the quiche moist and tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
