Crustless Spinach & Asparagus Quiche with Gruyère
This light but filling crustless asparagus quiche features plenty of spring vegetables baked with Gruyère cheese. Enjoy a slice for brunch or dinner.
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- Prep time
- 23 min
- Cook time
- 53 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra-virgin olive oil
- 0.5 cup chopped yellow onion
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups packed baby spinach
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- 6 large eggs
- 0.5 cup half-and-half
- 1 tablespoon Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 1.5 cups shredded Gruyère cheese
Instructions
- 1
Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray.
- 2
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add ½ cup onion and cook, stirring often, until translucent, 2 to 3 minutes. Increase heat to medium-high and add 1 pound asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add 2 cups spinach, 2 teaspoons thyme and 2 cloves garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
- 3
Whisk 6 eggs, ½ cup half-and-half, 1 tablespoon mustard, ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Gently stir in the asparagus mixture and 1½ cups cheese; spoon into the prepared pie pan. Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing. Recipe developed by Pam Lolley