Caramelized Onion Gruyere and Spinach Crustless Quiche
Elevate your brunch game with this elegant Caramelized Onion Gruyere and Spinach Crustless Quiche—where rich flavors meet a low-carb twist. This recipe combines golden, melt-in-your-mouth caramelized onions, tender sautéed spinach, and creamy, nutty Gruyere cheese in a luscious egg custard baked to perfection. With no crust to fuss over, it’s both gluten-free and delightfully easy to prepare, perfect for family meals or meal prepping. Enhanced with a hint of nutmeg for depth, this quiche is as versatile as it is delicious—serve it warm straight from the oven or enjoy it chilled the next day. Whether you're hosting a weekend gathering or savoring a cozy breakfast, this crustless quiche is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onion (thinly sliced)
- 4 cups baby spinach
- 6 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 cup gruyere cheese (shredded)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon nutmeg (optional)
- 1 as needed cooking spray or butter (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with cooking spray or butter and set aside.
In a large skillet, heat the unsalted butter and olive oil over medium heat until melted. Add the thinly sliced onions and cook, stirring occasionally, for about 20-25 minutes until they are golden brown and caramelized. Reduce the heat if they start to brown too quickly. Remove from the skillet and set aside.
In the same skillet, add the baby spinach and sauté for 2-3 minutes until wilted. Remove from the heat and allow it to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg (if using) until fully combined.
Spread the caramelized onions evenly across the bottom of the prepared pie dish, followed by the wilted spinach. Sprinkle the shredded gruyere cheese evenly over the top.
Pour the egg mixture into the pie dish, ensuring it spreads evenly and covers the vegetables and cheese.
Transfer the dish to the preheated oven and bake for 35-40 minutes, or until the quiche is set in the middle and lightly golden on top. To check doneness, insert a knife into the center—if it comes out clean, the quiche is ready.
Remove the quiche from the oven and let it rest for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1553 mg | 518% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 18.7 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 1509 mg | 116% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
