High-Protein Crustless Quiche with Spinach and Gruyère
This custardy crustless quiche features sautéed leeks, fresh spinach, and nutty Gruyère. A high-protein, low carb quiche that skips the pastry without sacrificing texture.
This crustless quiche is exactly what I want for a weekend brunch: a tall, custardy slice that holds its shape without the fuss of a buttery pastry shell. By removing the flour-based crust, we allow the richness of the eggs and the sharp bite of Gruyère to take center stage, creating a naturally gluten-free meal that feels sophisticated rather than like a compromise.
The secret to this easy crustless quiche is the addition of blended cottage cheese. While a traditional quiche relies on heavy cream, the cottage cheese adds a massive protein boost and a velvety structural integrity that prevents the eggs from becoming rubbery. It is effectively a low carb quiche that eats like a decadent French bistro classic.
I’ve used a combination of leeks and baby spinach here because they melt into the custard perfectly. Just make sure to sauté the vegetables thoroughly; water is the enemy of a firm quiche, and we want every bite to be concentrated with savory flavor.
Ingredients
Vegetable Base
- 1 tbsp (14g) unsalted butter
- 2 large leeks, white and light green parts only, thinly sliced
- 5 oz (142g) fresh baby spinach, roughly chopped
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
Custard & Cheese
- 8 large eggs
- 1 cup (225g) full-fat cottage cheese
- 1/2 cup (120ml) heavy cream or whole milk
- 1 1/2 cups (150g) Gruyère cheese, freshly grated
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 cup chives, finely chopped
Instructions
- 1
Preheat your oven to 375°F (190°C) and generously grease a 9-inch deep-dish pie plate or ceramic quiche dish with butter.
- 2
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sliced leeks and a pinch of salt, sautéing for 6–8 minutes until soft and translucent.
- 3
Add the chopped spinach and minced garlic to the skillet. Cook for 2–3 minutes until the spinach is completely wilted and any excess moisture has evaporated. Remove from heat and let cool slightly.
- 4
Place the eggs, cottage cheese, heavy cream, pepper, and nutmeg into a blender. Pulse for 15–20 seconds until the mixture is completely smooth and aerated.
- 5
Spread the sautéed leek and spinach mixture evenly across the bottom of the prepared pie dish.
- 6
Sprinkle 1 cup of the grated Gruyère and the chopped chives over the vegetables.
- 7
Pour the blended egg custard over the fillings. Use a fork to gently swirl the ingredients so the cheese and greens are distributed, then top with the remaining 1/2 cup of Gruyère.
- 8
Bake for 35–40 minutes, or until the edges are golden brown and the center is set but still has a very slight jiggle.
- 9
Remove from the oven and allow the quiche to rest for at least 10–15 minutes before slicing. This resting period is crucial for the custard to fully set.
Tips
- → Do not use pre-shredded cheese; it's coated in potato starch to prevent clumping, which will interfere with the silky texture of the custard.
- → If your spinach seems particularly watery after sautéing, squeeze it in a clean kitchen towel before adding it to the dish.
- → For a deeper flavor, sauté the leeks until they just start to caramelize at the edges before adding the spinach.
- → Ensure the cottage cheese is blended. If you skip this step, the quiche will have small white curds throughout—still delicious, but less elegant in texture.
FAQ
Why does my crustless quiche get watery?
Watery quiche is usually caused by vegetables that haven't been properly cooked down. Spinach and leeks hold a lot of moisture; sautéing them until the pan is dry ensures that liquid doesn't seep into the eggs during baking.
Can I make this quiche ahead of time?
Yes, this recipe is excellent for meal prep. You can bake it, let it cool completely, and store it in the fridge for up to 4 days. Reheat individual slices in the oven at 300°F or in the microwave.
How do I know when the custard is finished baking?
The quiche is done when the edges are puffed and lightly browned. The center should look matte and firm, not shiny or liquid, but it should still have a slight wobble when the pan is gently shaken.
Can I substitute the Gruyère with another cheese?
Absolutely. Sharp cheddar, Swiss, or fontina are all excellent substitutes. Just ensure it is a good melting cheese with a punchy flavor.
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