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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 dessert!
- 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
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Preheat oven to 350˚F. Spray a 8 or 9-inch quiche dish with cooking spray or lightly grease with vegetable oil.
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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.
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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.
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Pour egg mixture into the prepared quiche dish. Top with spinach proscuitto mixture (much of the spinach mixture will sink into the eggs).
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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.
GLENDA CHILDERS says
I love the idea of no crust.
You are taking me back to the early days of our marriage. I often made a veggie quiche.
Three cheers for Trader Joe's.
Fondly,
Glenda
Lisa {Authentic Suburban Gourmet } says
Love, love a great quiche recipe and yours is certainly that. Love to have a great recipe that doesn't have the crust when you are trying to cut down on carbs! Delish!!!
Jean says
I was just thinking this week that it was time to make quiche again (it's been months since the last time). Everything you put in yours is what I would love in mine, too. Will have to try crustless, though. I've never had it like that. 🙂
Lizzy Do says
I always go for the spinach quiche...and a crustless one with cheese and prosciutto sounds just perfect to me!
Claire @ Claire K Creations says
Chris I've been looking for a quiche recipe to make for my grandma's 95th Birthday luncheon next week and this looks just perfect. I'll have to add a crust for her though, she loves her pastry!
Elizabeth Ann says
Did you do this? I wanted to add a crust and put it in my tart pan but would not know how it would turn out.
Chris Scheuer says
I haven't made it with a crust but I'm sure it would be delicious.
Sue/the view from great island says
I love to eat quiche for every single meal, and this one looks like a fresh combination of flavors. Love your turquoise theme!
Marigene says
Yummy, we love quiches. Your presentation and photography are wonderful.
lena says
chris, can you believe that i've never eaten a quiche tho it's not something unusual at my place here...maybe i can attempt making one someday..a crustless one sounds good too!
Cuisine de Provence says
This quiche looks even good enough to eat for dessert....
twodogsinthekitchen says
Oh this looks great and I love that it's crustless! Prosciutto is one of my all time favorite meats. I just wish it wasn't so pricey!
Angie's Recipes says
This is gorgeous. Much healthier without crust.
Kyle says
I'm going to give this a try. Sounds delicious. Trader Joes is on it's way here in Denver, can't wait!
The Mom Chef says
You know, I'd eat this for dessert over something sweet. You can pass a slice my way. I love quiche and the spinach, prosciutto and Gruyere are right up my alley. What a fantastic combination.
(Tell Scott the photos are gorgeous, especially that last one of the single slice...it made me want to lick my screen.)
Susan says
Crustless is so important to us right now as we are cutting down, and other than maybe getting too much cheese in a slice, this is perfect light weight food...really it is. Thank you for sharing this winner.
Rosemary says
If I only had a Trader Joe's closer to me, I'd be making this crustless quiche in a heart beat. As it is, I have to sub deli Swiss and every day bacon. Still good, just not as good. And you're right, Chris . . . . any time of day!
Kim G. says
So true quiches are good at any hour of day. Plus when it's crustless, it's so fast to prepare. Love the combination of flavors you used Chris!
Jennifer @ Peanut Butter and Peppers says
What a wonderful quiche! I have been known to eat quiche for breakfast and dinner. It's one of those foods that goes at any meal!! Love your combination! Looks mighty delish!
Food, Fun and Life in the Charente says
Very similar to my recipe and oh so yummy. Keep well Diane
Ginny says
I have never tried prosciutto, or cooked with it. I do not know if it is already cooked or how to use it. But we have a brand new Trader Joe's and I am wild about them. I also belong to Costco. Your last picture is beautiful and makes my mouth literally water.
Amelia says
Hi Chris, your quiche look beautiful.
Hard to resist if you offer me second helping cos it's so delicious. 😉
Have a nice week ahead,regards.
Esther@thefussfreechef says
What a wonderful combination of flavours! Love that lemon twist. I enjoy quiche but have never made it at hoe before, now i'm really excited to try this.
Hovkonditorn says
Your quiche looks very delicious!
Munatycooking says
I can almost smell it. How gorgeous wish I can get some. I like browsing your blog, but I make sure not to do so while hungry 😉
Martha says
The epitome of a brunch delite. Looks SO delish!
Laura (Tutti Dolci) says
I absolutely love the flavors of this quiche, Chris! Spinach and gruyere are so delicious together, plus your other wonderful additions - I can practically taste it now! Perfect for Sunday brunch :).