Breakfast, brunch, lunch or dinner – yes, we’ve enjoyed this delicious crustless quiche all times of the day.
I prepared it a few weekends ago for a brunch get-together with friends. Everyone loved it, so I made it again – to share with YOU!
We ate it for dinner the first evening with a simple salad. The following day, after our morning walk, Scott asked, “Is there any of that delicious quiche left?”. I warmed it slowly in the microwave, sliced up some fresh fruit and it made a quick, wonderful, high-protein breakfast.
A day later, after church, we came home all filled up, spiritually, but our tummies were growling. I didn’t feel like any elaborate cooking. When I checked out the fridge and spotted the last few slices of quiche, I felt like I’d hit the jackpot! It tasted as good on the third day as it was when it came fresh from the oven.
The only way I haven’t served this flavorful quiche is for dessert. I think that might be going a bit too far. I have a feeling this might cause a bit of grumbling here at The Café and probably at your house too. But, think of it this way; there’s no high-calorie, high-fat crust going on here, so a slice of this with a fresh salad or some yummy fruit will leave room, without guilt, for this or perhaps these, what do you think?
Crustless Spinach and Gruyere Quiche with Prosciutto
Healthy and easy to throw together this quiche is super delicious and perfect for breakfast, brunch, lunch or a casual dinner.
- Yield: 8
- Category: Breakfast, Brunch
- 2 tablespoons extra virgin olive oil
- 3 ounces thinly sliced prosciutto, roughly chopped*
- 2 cloves garlic, finely minced
- 1 tablespoon finely chopped fresh rosemary
- 6 cups fresh spinach, roughly chopped
- 10 large eggs, beaten
- ¾ cup non-fat Greek yogurt
- 1 cup Gruyere cheese**
- 1 cup Gouda cheese
- 1 teaspoon fine lemon zest, from 1 lemon
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 350˚F. Spray a 8 or 9 inch quiche dish with cooking spray or lightly grease with vegetable oil.
- Heat olive oil in a large sauté pan over medium heat. Add prosciutto and stir for 1-2 minutes. Add garlic and rosemary and cook for another 30 seconds. Add spinach and cook just until spinach is beginning to wilt. Turn off heat and set aside. Spinach will continue to wilt.
- Place Greek yogurt in a large bowl and whisk until smooth. Add eggs, two at a time, whisking after each addition until smooth. Add cheese, lemon zest, salt and pepper. Stir to combine.
- Pour egg mixture into prepared quiche dish. Top with spinach proscuitto mixture (much of the spinach mixture will sink into the eggs).
- Bake in preheated oven until eggs have set, about 40-45 minutes. Allow to cool for 10 minutes before serving.
*I love the Stockmeyer prosciutto from
Trader Joe’s. It’s very lean, mildly smoked and has great flavor!
Costco also has a wonderful smoked prosciutto, as I’m sure many other stores do too.
**Gruyere cheese can be quite pricey but you don’t need much for this recipe and it really adds a ton of fabulous flavor. Trader Joe’s
has a domestic Gruyere which is very reasonably priced along with being very tasty.