Spinach, Mushroom & Gruyere Crustless Quiche
A crustless egg bake loaded with sautéed spinach, mushrooms, and nutty Gruyere, sliced like a savory pie.
This quiche skips the pastry shell entirely, which means the eggs are the whole point. Sautéed mushrooms, onion, and garlic get folded through spinach and a generous amount of Gruyere, then the whole thing bakes until puffed and set, sliceable like a pie straight from the dish.
Leaving out the crust keeps this dish naturally gluten-free and lower in carbs, while still delivering that rich, custardy texture a good quiche is known for. It's an easy make-ahead option — slices reheat well for a quick breakfast through the week.
A pinch of nutmeg in the egg mixture is a small touch, but it's what makes the whole dish taste finished rather than plain.
Ingredients
- 8 large eggs
- 1/2 cup unsweetened almond milk
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 3 cups baby spinach
- 1/2 onion — diced
- 2 cloves garlic — minced
- 1/2 cup shredded Gruyere cheese
- 1/4 tsp nutmeg
- salt and pepper — to taste
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 375°F and grease a 9-inch pie dish.
- 2Heat olive oil in a skillet and sauté onion and mushrooms until softened, about 5 minutes.
- 3Add garlic and spinach, and cook just until spinach wilts, about 2 minutes. Let cool slightly.
- 4In a large bowl, whisk eggs, almond milk, nutmeg, salt, and pepper.
- 5Stir in the vegetable mixture and half the Gruyere. Pour into the prepared dish and top with remaining cheese.
- 6Bake 30-35 minutes, until set in the center and golden on top. Let rest 5 minutes before slicing.