Crustless Quiche (Spinach & Gruyère)

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup thinly sliced shallots
• 2 garlic cloves (minced)
• 5 ounces baby spinach (roughly chopped)
• 6 large eggs
• 1 cup heavy cream
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup grated Gruyère cheese

Steps

1. 1

   Prep. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.

2. 2

   Sauté the veggies. Heat the oil in a medium skillet over medium heat. Add the shallots and sauté for 2 to 3 minutes, until softened and slightly translucent. Add the garlic and baby spinach and sauté for another 30 seconds to a minute, until the spinach is just starting to wilt. Transfer the veggies to the greased pie dish and let cool slightly.

3. 3

   Whisk the eggs. Add the eggs, cream, salt, and pepper to a mixing bowl. Whisk together until light and fluffy. Add the cheese and stir together.

4. 4

   Fill the pie dish. Pour the egg and cheese mixture into the pie dish. Gently stir to mix with the vegetables.

5. 5

   Bake the quiche. Bake the quiche for 30 to 35 minutes, or until the eggs are set.