📝 About This Recipe
This elegant crustless quiche offers all the sophisticated charm of a French bistro classic without the heavy carb-laden pastry. We’ve combined earthy, sautéed baby spinach with the bright, tangy punch of premium goat cheese, all nestled in a silky, custard-like egg base. It is the ultimate keto-friendly brunch centerpiece—light enough for a weekday morning yet decadent enough for a celebratory weekend gathering.
🥗 Ingredients
The Greens and Aromatics
- 6 cups Fresh Baby Spinach (loosely packed)
- 1 tablespoon Unsalted Butter (for sautéing)
- 1 medium Shallot (finely minced)
- 2 cloves Garlic (pressed or minced)
- 2 pieces Green Onions (thinly sliced)
The Custard Base
- 6 Large Eggs (at room temperature)
- 1 cup Heavy Cream (full fat for best texture)
- 1/4 cup Whole Milk or Unsweetened Almond Milk (to lighten the density)
- 1/8 teaspoon Nutmeg (freshly grated if possible)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Cheese and Finishing
- 4 ounces Goat Cheese (Chèvre) (crumbled)
- 1/2 cup Gruyère or Swiss Cheese (freshly shredded)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9-inch deep-dish pie plate or ceramic quiche dish with butter or avocado oil spray.
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2
Place a large skillet over medium heat and melt the tablespoon of butter. Add the minced shallots and cook for 2-3 minutes until translucent and soft.
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3
Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown or turn bitter.
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4
Add the baby spinach to the skillet in batches. Toss gently with tongs until the leaves are just wilted. This should take about 2 minutes.
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5
Crucial Step: Transfer the wilted spinach to a fine-mesh sieve or a clean kitchen towel. Squeeze out as much liquid as possible. This prevents a watery quiche.
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6
In a large mixing bowl, crack the six eggs. Whisk them vigorously until the yolks and whites are completely combined and slightly frothy.
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7
Pour in the heavy cream and milk. Add the salt, black pepper, and nutmeg. Whisk again until the custard is smooth and uniform.
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8
Spread the shredded Gruyère cheese evenly across the bottom of the prepared pie dish.
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9
Roughly chop the squeezed spinach and scatter it over the Gruyère, followed by the sliced green onions.
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10
Gently pour the egg and cream mixture over the spinach and cheese, ensuring the fillings are evenly distributed.
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11
Dot the top of the quiche with the crumbled goat cheese. The white rounds will look beautiful against the green spinach once baked.
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12
Place the dish on the center rack of the oven. Bake for 35-40 minutes, or until the edges are golden brown and the center is just set but still has a slight jiggle.
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13
Remove from the oven and let the quiche rest for at least 10 minutes. This allows the custard to firm up for perfect slicing.
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14
Garnish with fresh chives and a final crack of black pepper before serving warm or at room temperature.
💡 Chef's Tips
Always squeeze your spinach! Excess moisture is the enemy of a firm quiche. Use room temperature eggs to ensure the custard emulsifies perfectly with the cream. If the edges brown too quickly, loosely tent the dish with foil for the last 10 minutes of baking. For an extra flavor boost, try a honey-garlic infused goat cheese or a herb-crusted log. To check for doneness without a thermometer, insert a knife into the center; it should come out clean.
🍽️ Serving Suggestions
Serve with a crisp arugula salad tossed in a light lemon vinaigrette. Pair with a chilled glass of Sauvignon Blanc or a dry Sparkling Rosé. Add a side of thick-cut crispy bacon or smoked salmon for extra protein. Accompany with a bowl of fresh berries to balance the savory richness. For a spicy kick, drizzle a little hot sauce or chili crunch over each slice.