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Crustless spinach and Gruyère quiche served on a plate.

Crustless Spinach and Gruyère Quiche

A simple and savory crustless quiche filled with sautéed onions, garlic, spinach, and nutty Gruyère, perfect for meal prep and brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Custard Base
  • 6 large large eggs
  • 1 cup milk Whole milk preferred
Vegetable Filling
  • 2 cups fresh spinach, chopped Can adjust based on preference
  • 1/2 cup onion, diced Yellow or white onion
  • 1 clove garlic, minced
Cheese
  • 1 cup Gruyère cheese, shredded Can substitute with another melting cheese
Seasonings
  • to taste Salt and pepper Season to preference
  • as needed Olive oil For sautéing the vegetables

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a pie dish or baking dish.
  2. Warm olive oil in a skillet over medium heat.
Sauté the Vegetables
  1. Add the diced onion and cook until soft and translucent.
  2. Stir in the minced garlic and cook briefly until fragrant.
  3. Add the chopped spinach and cook until wilted.
Make the Custard
  1. In a large bowl, whisk together the eggs and milk until smooth.
  2. Season with salt and pepper.
Combine and Bake
  1. Stir the spinach-onion mixture into the egg mixture, then fold in the shredded Gruyère.
  2. Pour into the prepared dish and bake for 30–35 minutes, until set and lightly golden.
  3. Let cool slightly before slicing for cleaner pieces.

Notes

For best results, allow the quiche to rest before cutting to ensure the custard sets properly. Can be stored in the fridge and reheated gently for meal prep.