Crustless Spinach and Cheese Quiche
In short: A creamy, crust-free quiche of eggs, spinach, onion and Gruyère, baked until set and golden. Lighter than the classic and gluten-free. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 325 kcal
A crustless quiche is all of the custard and none of the pastry work. Wilted spinach and softened onion are folded into a mixture of eggs, milk and cream with nutty Gruyère, and the dish bakes into a creamy, golden slice that is naturally gluten-free. It is a good dish to bring to a brunch, since it tastes just as good at room temperature and cuts neatly. A green salad is all it needs on the side.
Instructions
- Heat the oven to 180°C (350°F). Butter a 23 cm (9 inch) deep pie dish.
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook for 30 seconds.
- Add the spinach in handfuls and cook until wilted, 2 to 3 minutes. Tip it into a colander, press out as much liquid as you can, then chop roughly.
- Whisk the eggs, milk, cream, salt, nutmeg and pepper in a large bowl until smooth.
- Spread the spinach mixture and two thirds of the cheese in the dish. Pour the egg mixture over and sprinkle with the remaining cheese.
- Bake for 35 to 40 minutes, until the top is golden, the quiche is just set and a knife in the center comes out clean.
- Cool for 10 minutes before slicing. Serve warm or at room temperature.
Tips
- Squeeze the spinach dry. Excess water is the main cause of a loose, weeping quiche. If you use frozen spinach, thaw it and wring it out in a clean towel.
- For extra flavor, stir in 100 g (3.5 oz) sautéed mushrooms or chopped roasted peppers. To add a crust, press a blind-baked shortcrust pastry case into the dish, though the quiche will no longer be gluten-free.
Questions and answers
Why is my crustless quiche watery?
Water from the spinach or other vegetables seeps into the custard. Cook and drain the vegetables well, and bake until the center is just set.
How long does crustless quiche keep?
Covered, it keeps in the fridge for 4 days. Reheat slices at 160°C (325°F) for 10 to 15 minutes, or serve them cold.
Can I freeze crustless quiche?
Yes. Wrap it whole or in slices and freeze for up to 2 months. Thaw in the fridge overnight and warm it in the oven.
How long does it take to make Crustless Spinach and Cheese Quiche?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Crustless Spinach and Cheese Quiche?
About 325 kcal per serving, with 17 g of protein, 7 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 325 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 7 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 410 mg |
Estimated values, calculated from the ingredients.
