Cook: Crustless Spinach-Cheese Quiche


I know what you're thinking: "A crustless quiche?  So, you mean a frittata?"  No.  I don't.  While a quiche typically has a crust, the crust is not the defining feature of the dish.  A quiche is a custard made of a ratio of approximately 1 egg to 0.5 c cream or milk.  It is cooked completely in the oven.  A frittata, on the other hand, does not traditionally contain milk, and is started on the stove top and finished under a broiler.  True, I didn't even eat quiche until J converted me to quiche-ism with his Quiche Alsacienne back in January.  But in the past 9 months I've done my research, and can tell you that although this dish is sans crust (and gluten free!), it is most definitely a quiche.



Crustless Spinach-Cheese Quiche
Prep Time: 10 minutes
Total Time: 40 minutes
Yield: Serves 2 for dinner

3 eggs
1.5 c half and half (approx)
1.5 c frozen chopped spinach
1 c comte or gruyere, shredded
2 tbsp grated parmesan or pecorino
1.5 tbsp butter
1 leek, trimmed and chopped
1 tsp red pepper flakes
1 tbsp dry white wine
salt and pepper
ground nutmeg

(1) Preheat oven to 375 degrees
(2) Rinse spinach under cold water until thawed; drain thoroughly on paper towels

(3) Crack 3 eggs into a blender

(4) Add half and half until the blender mixture reaches the 1.5 c mark

(5) Pulse a few times to combine

(6) Add spinach, all but 1 tbsp of comte, and a pinch each of salt, pepper and nutmeg; pulse until combined

(7) Prepare a shallow baking dish by coating bottom and sides with 0.5 tbsp butter; add grated cheese; shake dish so that a light coating of cheese sticks on all surfaces

(8) Pour egg mixture into the dish; top with remaining 1 tbsp comte

(9) Bake for 20-30 minutes, just until top begins to brown
 
(10) Meanwhile, melt remaining butter in a saute pan over medium heat

(11) Add leeks; saute until softened

(12) Add white wine and red pepper flakes; reduce heat to low until quiche is finished, stirring occasionally

(13) Remove quiche from oven; let cool for 5 minutes before slicing

(14) Serve over leeks

Print Recipe Card

View All Pictures

Notes: I used a tart/quiche pan for this, since that's what I had; any pie dish or shallow baking dish (even if not round) should work.  We ate this for dinner, and finished the whole thing.  It could easy serve more people as one dish of many at a brunch.  Feel free to add a crust to this.  I don't really think it's necessary, and we enjoyed it thoroughly without the crust (the grated pecorino in butter greasing the pan turns into a thin crust anyway).  This recipe would also work with other greens, like kale, swiss chard, or mustard greens.

2 comments:

themanhattanfoodproject said...

That looks really good--I too have only recently gotten into fritattas and tortillas, so maybe I should give this one a try when we need an easy supper.

Anonymous said...

looks good. WE will have to make it when you are home for a visit

Post a Comment