Description
This crustless spinach and asparagus quiche is a light yet satisfying dish that combines tender spring vegetables with rich Gruyère cheese. Baked without a pastry crust, it offers a lower-carb alternative to traditional quiches, perfect for a nutritious dinner or a fresh spring brunch.
Ingredients
Vegetables
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped yellow onion
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups packed baby spinach
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
Egg Mixture
- 6 large eggs
- ½ cup half-and-half
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Cheese
- 1½ cups shredded Gruyère cheese
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 9-inch deep-dish pie pan with cooking spray to prevent sticking.
- Sauté Onions and Asparagus: Heat 1 tablespoon of extra-virgin olive oil in a large nonstick skillet over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about 2 to 3 minutes. Increase heat to medium-high, add the asparagus pieces, and continue to cook, stirring often, until asparagus is tender-crisp, about 3 to 4 minutes.
- Add Spinach and Flavorings: Stir in the baby spinach, fresh thyme, and minced garlic. Cook while stirring constantly until the spinach wilts and garlic becomes fragrant, roughly 1 to 2 minutes. Remove the skillet from heat and allow the mixture to cool for 10 minutes.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, half-and-half, Dijon mustard, salt, and pepper until fully combined.
- Combine Ingredients: Gently fold the cooled vegetable mixture and shredded Gruyère cheese into the egg mixture. Pour the combined filling into the prepared pie pan.
- Bake the Quiche: Place the pie pan on a rimmed baking sheet. Bake in the preheated oven until the quiche is set and the edges are golden brown, about 30 to 35 minutes.
- Rest and Serve: Let the quiche stand at room temperature for 10 minutes before slicing and serving to allow the filling to set properly.
Notes
- To trim asparagus, simply snap off the woody ends at their natural breaking point.
- Gruyère cheese can be substituted with another nutty cheese like Emmental or Comté if desired.
- This crustless quiche is naturally gluten-free.
- Leftover chopped yellow onion can be stored in an airtight container in the refrigerator for up to 7 days.
- For a dairy-free version, substitute half-and-half with a suitable plant-based milk and Gruyère with a vegan cheese alternative.
