Ina Garten Crustless Quiche Recipe
This Ina Garten Crustless Quiche Recipe is loaded with eggs, cheese, bacon, and spinach for a creamy breakfast or brunch dish.
Equipment
- Mixing bowls
- Whisk
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Skillet
- 9-inch pie dish or baking dish
- Cheese grater
- Oven mitts
- Cooling rack
Ingredients
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 1 small onion finely diced
- 1 cup fresh spinach chopped
- 1/2 cup cooked bacon chopped
- 1 garlic clove minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh chives chopped
- Nonstick cooking spray
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375 degrees Fahrenheit.
- Grease a 9-inch pie dish or baking dish lightly with cooking spray or butter.
Step 2: Cook the Onion and Garlic
- Melt the butter in a skillet over medium heat.
- Add the diced onion and cook for about 5 minutes until soft and translucent.
- Stir in the garlic and cook for another 30 seconds.
Step 3: Add Spinach
- Add the chopped spinach to the skillet and cook until wilted.
- Remove the skillet from heat and let the mixture cool slightly.
Step 4: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg.
- Whisk until smooth and fully combined.
Step 5: Add Cheese and Fillings
- Stir the Gruyère cheese, Parmesan cheese, bacon, chives, and cooked vegetable mixture into the egg mixture.
Step 6: Pour into Baking Dish
- Pour the mixture into the prepared baking dish.
- Spread the fillings evenly.
Step 7: Bake the Quiche
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- The quiche should jiggle slightly in the center but not look liquid.
Step 8: Cool Slightly Before Serving
- Allow the quiche to rest for about 10 minutes before slicing.
- Serve warm or at room temperature.
Notes
- Use room-temperature eggs for smoother texture.
- Cook vegetables first so they do not release excess water into the quiche.
- Freshly grated cheese melts better than pre-shredded cheese.
- Let the quiche rest before slicing for cleaner pieces.
- Avoid overbaking because the texture can become rubbery.
- A pinch of nutmeg adds classic café-style flavor.
- Heavy cream creates the creamiest texture.
- Use a ceramic baking dish for even baking.
- Add herbs at the end for fresher flavor.
- Reheat leftovers gently to maintain creamy texture.