Guys, it’s been such a busy start to 2018. I have a lot of catching up to do! I’m working hard to organize my recent recipes so that I can post them on the blog and I know you have been sooooooo patient.
If you have been following along on my Insta stories you may have already seen me throwing together the step by step of this beautiful crustless quiche.
Last weekend, I had the opportunity to host a family gathering for a triple birthday celebration. It was so much fun and this quiche along with another one were part of the menu. Needless to say, they were a big hit and I was left with one lowly piece for my lunch today.
One thing I do have problems figuring out, is how much is enough when serving a crowd. For this party, I made some standard brunch fare. Bagels, lox and schmears. Two quiches and some sweets. I have to say, although no one went home hungry I have this thing about having leftovers. I think it’s the MOTHER in me. When I perused the buffet I had set up I noted that that was not much to pack up and send home with the kids. This isn’t the way I usually roll. Next time I’m making more and I have calculated the amount of food I need to accomplish that mission.
If you’re wondering how many eggs were needed that day for the egg salad and quiches the answer is, A LOT! I used 15 for the salad and a 12 for the two quiches. A new meaning the phrase – “GET CRACKIN'”.
The other issue with these quiches was……..I kind of measured the ingredients. And by “kind of” I mean a handful of this and a dash of that. Don’t panic. I truly believe the recipe below is foolproof even if you add a bit extra cheese or whatever.
Oh, I forgot to tell you something.
The first time I made this quiche, I thought it would be a brilliant idea to use a fluted pan with a removable bottom. You know what I’m talking about right? The ones you use when when there is actually a CRUST involved.
This was a crustless quiche so DUH, when I poured the LIQUID ingredients inside the pan they immediately started to leak out. You do realize that sometimes I’m an idiot in the kitchen and I have no shame admitting it. When I realized what was happening I grabbed a ceramic quiche dish and transferred the contents (that hadn’t spilled out) into the vessel. Epic fail averted and never to be repeated again.
There are also two reasons I made this quiche crustless:
- Less calories
- Shear laziness
So? Do real quiches need a crust? You decide. No one even knew it was missing with this one.
- 2 cloves garlic, minced
- 1 box frozen spinach, thawed
- 2 cups fresh baby spinach
- 6 large eggs
- ½ cup milk
- ½ cup cream (I used half and half)
- ¼ cup feta cheese
- ¼ cup fresh Parmesan cheese, grated
- 1 cup shredded sharp cheddar cheese (or a mixture of white and cheddar)
- Salt and pepper to taste
- Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. And when I say squeeze, I mean SQUEEZE THE LIVING DAYLIGHTS OUT OF IT. This will ensure the quiche doesn't have a liquid bottom after it's baked.
- Add garlic and a pinch of salt and pepper to a skillet either spritzed lightly with non-stick spray (or a splash of olive oil). Sauté the and garlic and the fresh baby spinach until the soft.
- Coat a 9-inch pie or quiche dish with non-stick spray.
- Place the squeeze dried thawed spinach in the bottom of the pie dish. Place the sauteed baby spinach on top, followed by the crumbled feta cheese.
- In a medium bowl, whisk together the eggs, milk, cream and Parmesan cheese. Season lightly with pepper. Pour the egg mixture over the spinach and feta in the dish. Top with the shredded cheddar. Top with a few additional baby spinach leaves.
- Place the dish on a baking sheet for easy transfer in and out of the oven. Bake quiche for 45-55 minutes, or until the top is golden brown. Serve hot.