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Spinach, Mushroom & Gruyere Crustless Quiche

A crustless egg bake loaded with sautéed spinach, mushrooms, and nutty Gruyere, sliced like a savory pie.

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

Instructions

  1. Preheat oven to 375°F and grease a 9-inch pie dish.
  2. Heat olive oil in a skillet and sauté onion and mushrooms until softened, about 5 minutes.
  3. Add garlic and spinach, and cook just until spinach wilts, about 2 minutes. Let cool slightly.
  4. In a large bowl, whisk eggs, almond milk, nutmeg, salt, and pepper.
  5. Stir in the vegetable mixture and half the Gruyere. Pour into the prepared dish and top with remaining cheese.
  6. Bake 30-35 minutes, until set in the center and golden on top. Let rest 5 minutes before slicing.