Crustless quiche

I love quiche and usually rely on my old standby herb quiche (a recipe that I’ve been making since getting it from a teacher in 6th grade.) But a recipe for greens and Gruyere mini-quiches caught my eye. I tweaked a bit – the recipe says you can use any leafy greens (kale or chard, for example) but we like spinach. The recipe also calls for anchovy paste and olives but those are not ingredients that Samantha loves so I omitted them. She was helping me make them and pointed out that bacon would be a great addition – maybe next time.

Green and Gruyere mini crustless quiche

  • 1 TB olive oil
  • 1 sweet onion, chopped
  • 2 TB water
  • 6 eggs
  • 1 cup ricotta cheese
  • 1 cup shredded Gruyere cheese
  • 2 – 3 cloves of garlic, minced
  • 1 pound of spinach, chopped

Heat a medium skillet over medium-high heat and add oil. When oil is hot, add onion and cook stirring until soft. Add water and reduce heat. Cover and cook until very soft and slightly caramelized (about 10 minutes). Let cool.

Preheat oven to 350. Spray muffin cups with cooking spray.

Whisk eggs in a large bowl and add cheese, garlic, pepper and cooked onion. Mix spinach into egg mixture. Fill muffin cups with mixture and cook 25 – 30 minutes until set. Remove from cups. (Cooled quiches can be frozen for up to 3 months but Samantha already claimed the leftovers for breakfast so we won’t be freezing any.)