📝 About This Recipe
Experience the sophisticated simplicity of a Parisian bistro brunch with this lighter, gluten-free take on the classic Quiche Lorraine. By omitting the heavy pastry, we allow the velvety custard and vibrant seasonal vegetables to take center stage, creating a dish that is both airy and incredibly satisfying. Infused with nutty Gruyère and fresh herbs, this quiche is as elegant for a Sunday morning as it is practical for a weekday meal prep.
🥗 Ingredients
The Custard Base
- 6 Large eggs (at room temperature)
- 1 cup Heavy cream (chilled)
- 1/2 cup Whole milk (full fat for best texture)
- 1/2 cup All-purpose flour (can substitute with gluten-free 1-to-1 blend)
- 1/2 teaspoon Baking powder (adds a light lift)
The Filling
- 1.5 cups Gruyère cheese (freshly grated)
- 2 pieces Shallots (finely minced)
- 2 cups Baby spinach (roughly chopped)
- 1/2 cup Cherry tomatoes (halved)
- 1 tablespoon Unsalted butter (for sautéing)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Herbs & Garnish
- 2 tablespoons Fresh chives (snipped)
- 1 teaspoon Fresh thyme (leaves only)
👨🍳 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 tart dish with butter or non-stick spray.
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2
In a small skillet over medium heat, melt the 1 tablespoon of butter. Add the minced shallots and sauté for 3-4 minutes until translucent and fragrant.
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3
Add the chopped baby spinach to the skillet. Cook for just 1 minute until wilted, then remove from heat and let cool slightly. Squeeze out any excess moisture.
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4
In a large mixing bowl, whisk the 6 eggs until smooth and uniform in color.
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5
Slowly whisk in the heavy cream and whole milk until the mixture is well combined and luxurious.
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6
Sift the flour and baking powder into the egg mixture. Whisk vigorously to ensure there are no lumps; the batter should be thin and smooth.
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7
Season the custard with kosher salt, black pepper, and the freshly grated nutmeg. The nutmeg is the secret to an authentic French flavor profile.
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8
Spread the sautéed shallots, wilted spinach, and half of the grated Gruyère cheese evenly across the bottom of the prepared pie dish.
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9
Pour the egg mixture carefully over the fillings. Use a fork to gently redistribute the spinach if it clumps together.
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10
Top the quiche with the remaining Gruyère cheese and arrange the halved cherry tomatoes on top, cut-side up, for a beautiful visual pop.
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11
Sprinkle the fresh thyme leaves over the top of the quiche.
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12
Place the dish in the center of the oven and bake for 40-45 minutes. The quiche is done when the edges are golden brown and the center is set but still has a slight, elegant jiggle.
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13
Remove from the oven and let the quiche rest for at least 10 minutes. This is crucial as it allows the custard to firm up for perfect slicing.
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14
Garnish with fresh chives before slicing into wedges and serving.
💡 Chef's Tips
Always grate your own cheese; pre-shredded varieties are coated in potato starch which can make the quiche grainy. To prevent a soggy quiche, ensure your sautéed vegetables (especially spinach) are patted dry before adding to the dish. If the top is browning too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking. For a richer flavor, swap the Gruyère for Comté or a sharp aged white cheddar. You can test doneness by inserting a knife into the center; if it comes out clean, the quiche is perfectly cooked.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad with a bright lemon-shallot vinaigrette. Pair with a chilled glass of dry Rosé or a crisp Sauvignon Blanc for a classic brunch experience. Accompany with a side of thick-cut peppery bacon or smoked salmon slices. Offer a small bowl of Dijon mustard on the side for those who enjoy a bit of French tang. Serve warm or at room temperature for the best flavor and texture.