Crustless Leek Greens and Herb Quiche
Elevate your brunch game with this Crustless Leek Greens and Herb Quiche, a light and flavorful recipe that’s both wholesome and satisfying. Perfect for using up nutrient-rich leek greens, this dish combines sautéed veggies, fresh parsley and dill, and a luscious blend of Parmesan and cheddar cheese for a savory custard-like filling. With no crust to fuss over, this gluten-free quiche comes together effortlessly, saving you prep time while still delivering a golden, cheesy top. Ideal for breakfast, lunch, or a make-ahead meal, this quiche can be served warm, at room temperature, or chilled—all while showcasing seasonal ingredients and fresh herbs.
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Recipe Information
Ingredients
- 2 cups (chopped) leek greens (from 2 large leeks)
- 1 tablespoon olive oil
- 1 cup (roughly chopped) baby spinach
- 2 cloves (minced) garlic
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon (chopped) fresh dill
- 5 large eggs
- 1 cup milk
- 0.25 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup (shredded) sharp cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon (optional) nutmeg
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche pan.
Wash the leek greens thoroughly to remove grit, then chop them into small pieces. Roughly chop the baby spinach.
Heat the olive oil in a skillet over medium heat. Add the leek greens and sauté for 3-4 minutes until softened.
Add the garlic and baby spinach to the skillet and cook for 1-2 minutes until the spinach wilts. Remove from heat and stir in the chopped parsley and dill. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg (if using).
Stir in the grated Parmesan and shredded cheddar cheese, reserving a small amount of each for topping.
Add the sautéed leek greens and spinach mixture to the egg mixture and gently fold to combine.
Pour the mixture into the prepared dish, spreading it out evenly. Sprinkle the reserved cheese over the top.
Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown.
Remove from the oven and let the quiche cool for 5-10 minutes before slicing. Serve warm, at room temperature, or even chilled.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 30.0 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1622 mg | 125% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1794 mg | 38% | |
*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.
