Crustless Spinach Quiche Recipe
Easy and flavorful Crustless Spinach Quiche filled with sautéed vegetables, ham, cheese, and creamy egg custard filling. Low-carb and delicious – perfect for breakfast, brunch, lunch, or dinner!
Servings: 6 servings
Ingredients
- 2 tablespoons butter or olive oil
- 1 large shallot minced
- 10 ounces frozen chopped spinach thawed and drained
- 5 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 6 ounces boneless ham steak chopped into small cubes
- 3 ounces Gruyere cheese shredded
Instructions
- Preheat your oven to 325°F and place the oven rack in the center/middle position of the oven. Grease a 9-inch deep-dish pie plate with butter or non-stick cooking spray. Set aside.
- Heat the butter in a large skillet set over medium heat. Add the diced shallots and sauté until starting to soften - about 3 minutes. Add the thawed and drained spinach to the pan and mix well to combine with the shallots. Cook until any residual water from the spinach has evaporated from the pan. Remove from heat and allow to cool.
- In a large bowl whisk together the eggs with the heavy cream and whole milk. Season with salt, pepper, and ground nutmeg.
- Add the spinach mixture to the bottom of your greased pie dish followed by the ham and the shredded cheese. Slowly pour the egg mixture over the top of the ham and spinach.
- Transfer to the oven and bake for 40-50 minutes, or until the eggs are set. Allow 10 minutes before slicing and serving.
Notes
- The ham is optional. Easily make this recipe vegetarian by leaving it out of the recipe.
- Leftovers are good for up to 4 days when stored in a sealed container in the refrigerator.
Nutrition
Calories: 317kcal | Carbohydrates: 5g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 769mg | Potassium: 379mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6342IU | Vitamin C: 3mg | Calcium: 271mg | Iron: 2mg
