Description
A delicious and savory spinach quiche packed with sautéed onions, garlic, fresh spinach, and a blend of Swiss and cheddar cheeses, all baked to golden perfection in a flaky crustless quiche base. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups packed fresh spinach, roughly chopped
Egg Mixture
- 8 large eggs
- â…“ cup heavy cream (or milk, or canned coconut milk for dairy-free)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder (optional, for a fluffier quiche)
Cheese
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5-6 minutes until softened. Then add minced garlic and cook for 1 minute until fragrant. Add the fresh chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and set aside.
- Whisk Eggs and Combine: In a large bowl, whisk together the eggs, heavy cream (or milk/coconut milk), sea salt, black pepper, and baking powder if you are using it for a fluffier texture. Stir in the cooked spinach and onion mixture along with the shredded Swiss and cheddar cheeses, combining everything evenly.
- Bake: Pour the combined mixture into a 9-inch pie pan or baking dish. Preheat your oven to 350°F (177°C). Bake the quiche for 30-35 minutes, or until the center is set and the top is lightly golden brown. Let it cool slightly before slicing and serving.
Notes
- You can substitute heavy cream with milk or canned coconut milk for a dairy-free alternative.
- Adding ½ teaspoon of baking powder helps make the quiche fluffier but is optional.
- Serve warm or at room temperature for best flavor.
- This quiche is crustless, making it a lower-carb option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
