​Crustless Spinach & Three-Cheese Quiche 🧀🌿

 

​A protein-rich, gluten-free classic perfect for brunch or meal prep.

​Ingredients

​The Base:
​8 large eggs
​1 cup whole milk (or substitute with ½ cup heavy cream + ½ cup milk for a richer, more velvety custard)
​The Cheese Blend:
​1 cup shredded mozzarella (or Swiss for a nuttier profile)
​½ cup grated Parmesan (preferably Parmigiano-Reggiano)
​The Aromatics & Greens:
​2 cups fresh baby spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed completely dry)
​½ small yellow onion, finely diced
​2 garlic cloves, minced
​1 tbsp extra-virgin olive oil
​Seasoning:
​½ tsp sea salt
​¼ tsp freshly ground black pepper
​¼ tsp ground nutmeg (the secret ingredient for any spinach/egg dish)
​1 tsp dried oregano or Italian herb blend

​Instructions

​1. Preparation
​Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish or tart pan with butter or non-stick cooking spray.
​2. Sauté the Aromatics
​Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and spinach. Cook just until the spinach is wilted (about 1–2 minutes).
​Chef’s Tip: If using frozen spinach, ensure all excess moisture is squeezed out before adding it to the pan to prevent a watery quiche.
​3. Whisk the Custard
​In a large mixing bowl, whisk together the eggs, milk (or cream), salt, pepper, nutmeg, and dried herbs until well combined and slightly frothy.
​4. Assemble
​Spread the sautéed spinach and onion mixture evenly across the bottom of the prepared pie dish. Sprinkle the shredded mozzarella and half of the Parmesan over the vegetables. Pour the egg mixture slowly over the top. Finish by sprinkling the remaining Parmesan on surface.
​5. Bake
​Place in the center of the oven and bake for 30–35 minutes, or until the edges are golden brown and the center is just set (it should have a slight jiggle but not be liquid).
​6. Rest and Serve
​Remove from the oven and let the quiche rest for at least 10 minutes before slicing. This allows the custard to set properly for clean cuts.
​Pro Tips for Success
​Texture: If you prefer a "soufflé-like" lift, whisk the eggs vigorously to incorporate more air before adding the dairy.
​Add-ins: Feel free to add sautéed mushrooms or sun-dried tomatoes for extra depth.
​Serving: This dish pairs beautifully with a light arugula salad tossed in a lemon vinaigrette.