Ina Garten Crustless Quiche Recipe
Are you looking for a simple and elegant meal? This Ina Garten Crustless Quiche Recipe is the perfect choice for your next brunch. I love how this Ina Garten Crustless Quiche Recipe saves time without losing any flavor. It is creamy, cheesy, and very easy to put together
Ingredients
- 1 tablespoon unsalted butter for the pan
- 2 tablespoons olive oil
- 1 cup chopped yellow onion about 1 medium onion
- 8 ounces cremini mushrooms thinly sliced
- 5 ounces fresh baby spinach chopped
- 8 large eggs room temperature
- 1 ½ cups heavy cream
- 1 cup grated Gruyère cheese extra for topping
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch of ground nutmeg
- 2 tablespoons fresh chives minced
Instructions
- Preheat the Oven
- Turn your oven to 350°F. While it heats up, grease your pie dish with butter. Make sure you coat the bottom and the sides well. This prevents the eggs from sticking to the pan later.
- Sauté the Onions
- Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook for five minutes. They should be soft and clear. This step adds a sweet base layer of flavor.
- Cook the Mushrooms
- Add the sliced mushrooms to the skillet with the onions. Cook them for about eight to ten minutes. Wait until the liquid evaporates and the mushrooms turn golden brown. Stir them occasionally for even cooking.
- Wilt the Spinach
- Add the fresh spinach to the skillet. Stir it constantly until it wilts completely. This should only take two minutes. Remove the pan from the heat. Let the vegetables cool down for a few minutes.
- Whisk the Eggs
- Crack the eggs into a medium mixing bowl. Add the heavy cream, salt, pepper, and nutmeg. Whisk everything together until the mixture is smooth. Make sure there are no streaks of yellow yolk left.
- Combine the Ingredients
- Stir the cooked vegetables into the egg mixture. Add the grated Gruyère cheese and the fresh chives. Mix gently with a wooden spoon. Make sure the vegetables and cheese are spread out evenly in the liquid.
- Fill the Dish
- Pour the quiche mixture into your prepared pie dish. Use a spoon to push the spinach and mushrooms around. You want every slice to have plenty of fillings. Sprinkle a little extra cheese on top.
- Bake the Quiche
- Place the dish in the center of the oven. Bake for 40 to 45 minutes. The top should be golden and slightly puffed. The center should be set but still have a tiny jiggle.
- Cool and Serve
- Remove the quiche from the oven. Let it sit on the counter for 10 minutes before cutting. This resting time allows the custard to firm up. Slice it into wedges and serve warm or at room temperature.
Notes
- Dry the Spinach: If using frozen spinach, squeeze out all the water. Excess moisture will make your quiche watery and thin.
- Cheese Swaps: If you cannot find Gruyère, use Swiss or sharp white cheddar. They both melt beautifully and provide great flavor.
- Add Meat: You can add half a cup of cooked bacon bits. Ham or sautéed sausage also works very well in this recipe.
- Fresh Herbs: Use parsley or tarragon if you do not like chives. Fresh herbs always taste better than dried ones in egg dishes.
- Room Temperature Eggs: Take your eggs out of the fridge early. They mix better with the cream when they are not ice cold.
- Vegetable Variety: Try adding roasted red peppers or steamed broccoli. Just ensure the vegetables are cooked and dry before adding them to the eggs.