Description
A delicious and versatile dish perfect for any meal, this crustless quiche is gluten-free, protein-packed, and easy to make.
Ingredients
Scale
- 6 large eggs
- ⅔ cup whole milk
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Dijon mustard (optional)
- Pinch ground nutmeg (optional)
- 1 ½ cups mix-ins of choice (e.g., ⅔ cup grated Gruyère cheese, 2 tablespoons chopped fresh chives, cooked crumbled lean beef, chopped and sautéed broccoli, caramelized onions, cubed leftover roast beef, roasted vegetables)
Instructions
- Preheat oven to 375°F (190°C) and generously grease a 9-inch pie dish with butter or cooking spray.
- Prepare vegetables: thaw and squeeze dry frozen spinach, finely dice onions, and slice mushrooms. Sauté onions in a skillet over medium heat for 3-5 minutes, then add mushrooms and cook for an additional 5-7 minutes.
- Whisk the eggs in a bowl until frothy. Add whole milk, half-and-half, kosher salt, ground black pepper, Dijon mustard, and nutmeg, whisking until well incorporated.
- Combine the mix-ins with the egg mixture, gently folding until evenly distributed.
- Bake the quiche in the preheated oven for 40 to 55 minutes, until the top is golden brown and the center is set.
- Cool on a wire rack for 10-20 minutes before slicing and serving.
Notes
Experiment with different mix-ins and allow the quiche to cool slightly for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
Keywords: quiche, crustless quiche, breakfast, brunch, gluten-free