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 while you prepare the filling.
- Sauté the veggies: Heat the olive oil in a medium skillet over medium heat. Add the shallots and sauté for 2 to 3 minutes until they become soft and slightly translucent. Next, add the minced garlic and chopped baby spinach, cooking for another 30 seconds to a minute until the spinach just begins to wilt. Transfer this vegetable mixture to the greased pie dish and allow it to cool slightly.
- Whisk the eggs: In a mixing bowl, combine the large eggs, heavy cream, kosher salt, and ground black pepper. Whisk thoroughly until the mixture is light and fluffy. Stir in the grated Gruyère cheese until evenly combined.
- Fill the pie dish: Pour the egg and cheese mixture over the sautéed vegetables in the pie dish. Gently stir to evenly distribute the ingredients.
- Bake the quiche: Place the pie dish in the preheated oven and bake for 30 to 35 minutes, or until the eggs are fully set and the top is lightly golden. Remove from the oven and let cool slightly before slicing and serving.
Notes
- To make this quiche lighter, substitute the heavy cream with half-and-half or whole milk, but note that the texture may be less rich.
- You can add other vegetables such as mushrooms or bell peppers to customize the filling.
- This recipe is naturally gluten-free due to the omission of the crust.
- Allow the quiche to cool for 5-10 minutes after baking for easier slicing.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
