Crustless quiche with spinach and gouda

Name: Crustless quiche with spinach and gouda
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Yield: 8
Cuisine: En
Ingredients: 10 oz frozen spinach, thawed; 4 eggs; ¾ cup + 1 tbsp light cream; ¾ cup + 1 tbsp plain skyr; 1 cup grated Gouda; ⅓ cup flour; ¼ cup freshly grated Parmesan; 3 scallions, thinly sliced; 2 tbsp butter; 1 generous pinch nutmeg; Salt to taste; Black pepper to taste

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Main Dish

Very Easy

2 hours

240 Kcal

This crustless spinach and Gouda quiche combines a soft, tender filling with a creamy mixture made with skyr, enhanced with Parmesan and nutmeg. Easy to prepare, it can be enjoyed warm or cold.

Materials

A 9-inch (23 cm) tart or quiche pan
A colander
A large mixing bowl
A blender
A spatula
A cooling rack

Preparation

Preparation15 min

Waiting time1 hour

Cook time45 min

Preheat the oven to 390 °F/200 °C. Butter the quiche pan, then sprinkle half of the Parmesan over the bottom and sides.
Squeeze the spinach well to remove excess water. Sauté the scallions in butter for 2 minutes, add the spinach, and continue cooking for 2 to 3 minutes. Let cool slightly.
Meanwhile, whisk or blend the eggs with the light cream, skyr, flour, and nutmeg until the mixture is smooth. Season lightly with salt and pepper.
Add the spinach and onions to the mixture, blend briefly if desired, then stir in the grated Gouda.
Spread the mixture evenly, then sprinkle with the remaining Parmesan.
Bake for 45 minutes on the lower rack of the oven, until the edges are set and lightly browned. The center should be just firm and may still wobble slightly.
Place the pan on a wire rack and let the quiche cool for at least 1 hour before cutting it. This resting period allows the filling to set and makes it easier to serve.
There you go! Enjoy the quiche warm or cold, served with a green salad or vegetables.

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FAQ ❓

Can I use fresh spinach?

Yes. Cook it in a pan for a few minutes until wilted, let it cool slightly, then squeeze it thoroughly before adding it to the mixture.

Why is it important to squeeze the spinach well?

Spinach contains a lot of water. If it is not drained well, the quiche may be too wet and may not hold together as well.

Can I replace the Gouda?

Yes. Emmental, Gruyère, or Comté work very well. For a more pronounced flavor, you can also use smoked Gouda.

What is the flour for in a crustless quiche?

It helps stabilize the mixture and makes the slices hold together better when cut.

How can I tell when the quiche is cooked?

The edges should be set and lightly browned. The center may still wobble very slightly when it comes out of the oven; it will continue to firm up as it rests.

Can I make this quiche ahead of time?

Yes. It can be made the day before and stored in the refrigerator. Serve it cold, at room temperature, or slightly reheated.

How should I store leftovers?

Store them in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the oven or microwave.

Nutrition

for 1 serving / for 100 g

Calories: 240Kcal

Carbo: 8.4g
Total fat: 16.9g
Saturated fat: 10.1g
Proteins: 12.7g
Fibers: 1.7g
Sugar: 3.7g
ProPoints: 6
SmartPoints: 9

Nutritional information for 1 serving (159g)

Cookware

oven

blender

Attributes

Keep refrigerated

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Christelle Gary

As a fitness enthusiast and vegetarian, I love taking on a challenge: making plant-based meals that are packed with protein—without breaking the bank! My mission at Ptitchef? To prove that legumes can be delicious, creative, and truly irresistible. Chickpeas, lentils, and beans better watch out!

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