Easy Crustless Quiche Recipe
This crustless quiche is an easy, elegant recipe made with leeks, roasted red peppers, spinach, thyme, eggs, and Gruyère cheese. With no crust to prepare, it’s a simple brunch, lunch, or light dinner recipe with classic flavor and very little prep.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 leek sliced thinly into half moons (white & pale green parts only)
- 2 garlic cloves minced
- 1 cup jarred roasted red peppers chopped
- 1 cup frozen chopped spinach thawed and squeezed (or 1 bunch spinach chopped and sauteed)
- 1 cup Gruyere grated
- 1 teaspoon chopped fresh thyme leaves
- ½ cup Parmesan grated
- 6 large eggs
- ⅔ cup whole milk
- ¼ cup half and half or cream
- ½ teaspoon salt
- pinch ground nutmeg
Instructions
- Place a rack in the center of your oven and preheat the oven to 350℉. Coat a deep 9-inch pie dish with cooking spray.
- Heat oil over medium heat in a large, heavy skillet and add the leeks. Cook, stirring until tender, about 5 minutes. Season with salt, and stir in the garlic and thyme.
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, and nutmeg.
- Spread the sauteed leeks, spinach, and red peppers across the bottom of the prepared pie dish. Sprinkle cheese on top, then carefully pour the egg mixture over it.
- Place the dish on a rimmed baking dish and bake until the center of the quiche is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, it should be cooked through without visible liquid.
- Let the quiche cool for a few minutes before slicing and serving.
Notes
- Leeks: Be sure to wash leeks thoroughly before cooking.
- Spinach: Squeeze the thawed spinach as dry as possible.
- Roasted red peppers: Drain roasted red peppers well, and pat dry if needed. Use fire-roasted peppers for additional heat if desired.
- Cheese: Swiss cheese can be substituted for Gruyère.
- Serving: Let the quiche rest 10 minutes before slicing.