crustless spinach and goat cheese quiche
Banana Bread
Crustless Spinach & Goat Cheese Quiche
Let this weekend-worthy quiche elevate your next brunch spread. You’ll love how easy it is to pull together without the fuss of baking and filling a crust. We love the convenience of prewashed baby spinach, but any dark leafy green, from kale to Swiss chard, can work well in its place.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium leek, trimmed and thinly sliced into half-moons (about 1 cup)
- 1 1/2 tablespoons thinly sliced garlic
- 1 (5-ounce) package baby spinach, coarsely chopped (about 8 cups)
- 6 large eggs
- 1/4 cup whole milk
- 1/4 cup half-and-half
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper, plus more for garnish
- 1/3 cup coarsely crumbled goat cheese
Directions:
- Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
- Heat oil in a large nonstick skillet over medium heat; swirl to coat. Add leek; cook, stirring often, until softened and starting to caramelize, about 5 minutes. Add garlic; cook, stirring constantly, until softened and fragrant, about 1 minute. Add spinach; cook, stirring constantly, until wilted, 1 to 2 minutes. Transfer to the prepared pie pan.
- Whisk eggs, milk, half-and-half, mustard, salt and pepper in a medium bowl until smooth. Pour over the spinach mixture. Sprinkle with cheese. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes before slicing. Garnish with additional pepper, if desired.
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