How To Make Crustless Quiche (With Redbud Blossoms!)
This Quiche is great for a brunch gathering and can fit into many different dietary needs.
Without a crust, it is gluten-free, high in protein, and much lower in fat than traditional quiche while still having loads of flavor!
- 2 cups frozen Spinach, then thawed and excess water squeezed out.
- 3-4 Scallions sliced finely
- 2 T Sundried Tomatoes packed in oil, diced small (if dried, rehydrate with boiling water and allow to stand for 10 minutes before draining and chopping)
- ¾ cup Gruyere cheese grated
- ¼ cup parmesan cheese grated
Sprinkle the above ingredients in a buttered pie plate or, if doubling the recipe, a 9×13 baking dish, in the order listed.
Whisk the wet ingredients together
- 5 medium to large eggs
- 2 cups Milk of choice (I use1 ½ cups of 2% and ½ cup of evaporated milk for a richer taste with less fat than cream)
Pour egg mixture over the veggies and cheese in the dish.
- ¼ t freshly ground Nutmeg
- ¼ t Salt
- ¼ – ½ t Pepper to taste
Bake at 350 for 30 to 37 minutes depending on your oven and pie or baking dish size.
You will know it’s time to take the quiche out of the oven when the edges are nicely golden brown and the center is just a little tiny bit jiggly. The quiche will continue to firm up as it cools.
Let cool for 10 minutes.
Garnish with washed edible flowers!! (I love spring Redbud blossoms, washed and spun dry or Johnny Jump ups or Violias!)
Serve your Spring Brunch Quiche and listen to the ahhhs!!
You can certainly let the quiche cool completely and cut it into serving sizes to either refrigerate or freeze.
You can modify the veggies, using broccoli, peppers, mushrooms, etc. You always want to sauté your other veggies first to release the moisture so that your quiche does not become watery.
You can vary the types of cheese, also add various types of sausages, etc.