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crustless quiche recipe
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Mediterranean-inspired crustless quiche delivers incredible aromas from fresh herbs and a wonderfully creamy texture, perfect for a satisfying, simple meal from brunch to dinner. It’s packed with good-for-you ingredients like spinach and roasted red peppers.
Ingredients
- 8 large eggs
- 240 ml (1 cup) full-fat milk
- 120 ml (0.5 cup) heavy cream
- 150 g (5.3 oz) microbial rennet feta cheese, crumbled
- 140 g (5 oz) fresh baby spinach, roughly chopped
- 200 g (7 oz) jarred roasted red peppers, drained and diced (or 2 medium fresh red bell peppers, roasted, peeled, and diced)
- 1 small (approx. 100g) yellow onion, finely diced
- 2 cloves garlic, minced
- 15 g (0.5 oz) fresh dill, finely chopped
- 10 g (0.35 oz) fresh mint leaves, finely chopped
- 1 teaspoon sumac
- 0.5 teaspoon garlic powder
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 teaspoon nigella seeds, for garnish
Instructions
- Preheat Oven And Prep Pan: Preheat your oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) pie dish or a 20×20 cm (8×8 inch) square baking dish with olive oil.
- Saute Aromatics And Greens: In a large skillet over medium heat, add 1 tablespoon of extra virgin olive oil. Saute the finely diced yellow onion for 5-7 minutes until softened and translucent. Add the minced garlic and saute for another 1 minute until fragrant. Stir in the chopped fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Whisk Eggs And Dairy: In a large bowl, whisk together the 8 large eggs, 240 ml (1 cup) full-fat milk, and 120 ml (0.5 cup) heavy cream until well combined and slightly frothy. Stir in the sumac, garlic powder, 0.5 teaspoon fine sea salt, and 0.25 teaspoon freshly ground black pepper.
- Combine Fillings: Gently fold in the cooled sautéed onion and spinach mixture, diced roasted red peppers, crumbled feta cheese, chopped fresh dill, and chopped fresh mint into the egg mixture. Ensure everything is evenly distributed.
- Pour And Bake: Pour the entire mixture into your prepared baking dish, spreading the ingredients evenly. Bake for 40-50 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be a lovely golden brown.
- Rest And Serve: Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This crucial resting period allows the quiche to set further, ensuring neat, crumble-free slices.
Notes
To prevent a watery quiche, ensure high-water content vegetables like spinach are well-drained after cooking; squeeze out every drop of excess water when using frozen spinach. For a lighter version, reduce heavy cream and use full-fat milk or vegetable broth. Consider adding cooked shredded chicken, lentils, or firm tofu for extra protein.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (90 g)
- Calories: 220 calories
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 200 mg
Keywords: Mediterranean, crustless quiche, easy meal, healthy, spinach, roasted red peppers, feta, dill, mint, brunch, weeknight dinner, vegetarian
