Brunch without a crust can still be a celebration—especially with this crustless spinach quiche. It’s like a warm hug on a chilly morning, inviting you to linger at the table with friends, or maybe just with your thoughts and a cup of coffee. Who knew simplicity could taste so rich?
Steps
- Preheat your oven to 400°F and place a rack in the center. Take the pie crust out of the freezer and let it thaw slightly, about 10 minutes, until it is soft enough to prick with a fork. Use a fork to poke holes all over the bottom and sides, then bake it for 10 to 15 minutes until it turns lightly golden.
- If the crust cracks during baking, mix 1 tablespoon of softened butter with 1 tablespoon of flour to make a paste. Use this paste to fill in any cracks, then bake the crust for another minute to set. Once done, reduce the oven temperature to 325°F.
- In a small pan over medium-low heat, melt the butter and sauté the shallots for about 8 minutes until they are soft and translucent. Make sure not to let them brown, then set them aside to cool.
- In a medium-sized bowl, whisk together the eggs, heavy cream, nutmeg, salt, and cayenne pepper until well combined.
- Place the baked pie crust on a baking sheet for easy handling. Spread the sautéed shallots evenly over the base of the crust.
- Sprinkle the shredded Gruyère cheese over the shallots, ensuring it is evenly distributed.
- Break up any clumps in the spinach and scatter it evenly over the cheese layer in the crust.
- Carefully pour the egg mixture over the spinach and cheese, filling the crust as evenly as possible.
- Bake the quiche at 325°F for 50 to 55 minutes until the custard is set and the top is lightly golden. Serve warm or hot.
Ingredients
- 1 nine-inch deep dish frozen pie shell
- 1 tablespoon butter
- ½ cup of shallots, thinly sliced
- 4 large eggs
- 1¼ cups of heavy cream
- A pinch of ground nutmeg
- ¾ teaspoon salt
- ? teaspoon cayenne pepper
- 1 cup (4 ounces) of finely shredded Gruyère cheese, packed
- 1 package (10 ounces) of frozen chopped spinach, thawed and thoroughly drained
Nutritional Values
Calories: 3024 | Fat: 234 g | Saturated Fat: 126 g | Carbohydrates: 150 g | Sugar: 18 g | Fiber: 12 g | Protein: 84 g | Sodium: 2832 mg | Cholesterol: 1308 mg
FAQ
- Can I use a different type of cheese instead of Gruyère in the spinach quiche?
- Yes, you can substitute Gruyère with cheddar cheese if you prefer or if Gruyère is unavailable. While Gruyère offers a nutty flavor that complements the dish, cheddar is a suitable alternative.
- How do I prevent my quiche crust from cracking?
- To avoid cracks, make sure to thaw the pie crust until it’s just soft enough to prick with a fork. If cracks still occur, you can patch them with a paste made from flour and softened butter, then return the crust to the oven briefly to set.
- What is the best way to prepare the spinach for the quiche?
- It’s crucial to remove as much moisture as possible from the spinach. After defrosting, gather it into a ball and squeeze it until dry. This ensures the quiche won’t be watery.
- Can I prepare the spinach quiche in advance?
- Yes, you can make the quiche a day ahead and refrigerate it. Reheat it in a preheated 300°F oven, covered with foil, for 35 to 45 minutes until warmed through.
- How do I freeze and reheat spinach quiche?
- After cooling, wrap the quiche in plastic wrap and aluminum foil before freezing. To reheat, remove the plastic wrap and place the quiche, covered with foil, in a 300°F oven until heated in the center. The quiche can be stored in the freezer for up to three months.
Tips
- Ensure a Dry Spinach: Thoroughly wring out all moisture from the defrosted spinach to prevent a watery quiche. It might take a few minutes, but squeezing the spinach until completely dry is key for the best texture.
- Patch Cracked Crusts: If your pie crust cracks during baking, mix a bit of flour with softened butter to fill the cracks. This simple paste can smooth over any imperfections, allowing your crust to hold the filling properly.
- Gruyère Substitution: While Gruyère cheese is recommended for its nutty flavor, you can substitute it with Cheddar if needed. This will still provide a tasty result.
- Freezing Tips: This quiche freezes well for up to three months. Wrap the cooled quiche in plastic wrap and foil, then thaw in the fridge for 24 hours before reheating in a 300°F oven.
Equipment
- Deep-dish pie pan (if not using a store-bought crust that comes in a pan)
- Fine mesh strainer (for defrosting and draining spinach)
- Baking sheet (to make it easier to move the pie in and out of the oven)
