Crustless quiches are one of my favorite meals to make. The lack of a pastry crust is one of the reasons I love to make them. By not making the crust I save lots of prep time, but the biggest reason of all (in my humble opinion) is that I’ve just eliminated quite a few calories, carbs and fat from the recipe. In truth however, this crustless quiche does seem to have a bit it’s own crust. When the quiche bakes, a light, slightly crispy bottom forms so there’s some stability when sliced.
This recipe is a fairly typical recipe I use anytime I make a crustless quiche. You can vary the ingredients based on what’s in your refrigerator, just keep the ratio of eggs and milk the same. I happen to love the combination of spinach and brie together, so this was what I decided to make.
The quiche comes together in minutes although I cook it in the oven for a little over an hour. If there are any leftovers, they’re always perfect for breakfast.
1/2 onion, chopped (about 1 cup)
2 cloves of garlic, minced
4 cups fresh spinach, loosely packed
3/4 cup heavy cream
1/4 teaspoon ginger
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 pound wedge of brie, rind peeled and sliced
5 or 6 thin slices of a tomato
Preheat the oven to 350 degrees F.
Butter a 9-inch deep dish pie plate or a 10-inch quiche/tart pan
In a large skillet over medium heat, cook the onions in a little bit of oil (I use olive oil) for 5 minutes. Add the garlic and cook for an additional 2 minutes. Add in the spinach, a little bit at a time, stirring until wilted. Remove from the heat and set aside.
In a large mixing bowl, lightly scramble the eggs. Whisk in the cream, ginger, salt and pepper. Stir in the pieces of brie and the spinach mixture.
Pour into your prepared dish. Top the quiche with the slices of tomato.
Bake for 1 hour and 15 minutes.
Allow to cool for about 5 minutes before slicing.