Spinach and Gruyere Crustless Quiche
This crustless quiche is airy, custardy, and naturally gluten-free. Gruyere adds a nutty richness while spinach brings color and nutrition. It’s perfect for brunch or a light dinner with salad.
The secret is whisking in air and baking gently. Sauté spinach to remove moisture; excess water can lead to a soggy quiche. If you prefer stronger cheese, mix Gruyere with a little parmesan for more sharpness.
Serve warm or at room temperature. Leftovers reheat well and make a great lunch.
Ingredients
- 6 eggs
- 1 cup milk or half-and-half
- 1 cup Gruyere: Shredded.
- 2 cups spinach: Sautéed and chopped.
- 1/4 onion: Minced.
- 1 tbsp butter
- Salt & pepper: To taste.
Step-by-Step Instructions
Prep Pan
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
Sauté
Cook onion and spinach in butter until soft; cool slightly.
Whisk
Beat eggs with milk; season. Fold in cheese and spinach mixture.
Bake
Pour into dish; bake 25–30 minutes until set with slight jiggle in the center.
Tips
- Drain Spinach: Prevents watery custard.
- Gentle Bake: Avoid rubbery texture.
- Cheese Blend: Mix Gruyere with parmesan if desired.
Common Mistakes
- Overbaking: Leads to weeping and rubbery texture.
- Too Much Liquid: Measure carefully.
- Skipping Seasoning: Eggs need salt.
Frequently Asked Questions
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