Description
Ina Garten’s crustless quiche blends creamy eggs, sharp cheddar, and crisp vegetables into a light, elegant meal perfect for breakfast or brunch. Home cooks can quickly prepare this simple dish for a delightful protein-packed experience.
Ingredients
Scale
- 3 cups shredded Muenster cheese
- 5 large eggs
- 1 (10-oz/283 g) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 cup sliced mushrooms
- 1 medium onion, chopped
- 1 tbsp (15 mL) vegetable oil
- ¼ tsp (1.25 mL) salt
- 1/8 tsp (0.625 mL) ground black pepper
Instructions
- Preheating: Position oven rack in center and warm to 350°F, lightly coating a 9-inch pie dish with cooking spray to prevent sticking.
- Vegetable Preparation: In a large skillet over medium-high heat, sauté onions until translucent, then introduce mushrooms and cook until golden, releasing their natural moisture.
- Spinach Integration: Add spinach to the skillet, continuing to cook until liquid completely evaporates, creating a concentrated vegetable mixture with enhanced flavor profile.
- Egg Mixture: Whisk eggs with kosher salt and black pepper in a spacious mixing bowl until smooth and uniformly blended.
- Ingredient Combination: Gently fold shredded Muenster cheese and prepared vegetable medley into the egg base, ensuring comprehensive ingredient distribution.
- Baking Process: Pour mixture into prepared pie dish, creating an even layer, then transfer to preheated oven and bake for 30-35 minutes until eggs set and surface achieves a delicate golden-brown finish.
- Resting and Serving: Allow quiche to stabilize for 10-12 minutes after removing from oven, which helps maintain structural integrity, then slice into wedges and serve warm, optionally garnishing with fresh herbs.
Notes
- Prevent Soggy Texture: Ensure vegetables are thoroughly cooked and excess moisture is completely evaporated before adding to egg mixture to maintain a firm, clean-cut quiche.
- Cheese Selection Flexibility: Muenster can be substituted with other melting cheeses like Gruyère, Swiss, or sharp cheddar for varied flavor profiles.
- Resting is Crucial: Let the quiche rest 10-12 minutes after baking to allow eggs to set properly and improve slicing precision and structural integrity.
- Temperature Precision: Use a consistent medium-high heat when sautéing vegetables to develop rich flavors without burning or releasing excess water.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer.
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 370 mg