Spinach, Mushroom & Gruyere Crustless Quiche

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.