Quiche de espinacas sin base

Ingredientes

• 1 TBS Unsalted Butter (- or Extra Virgin Olive Oil)
• 1 small Sweet Onion ( – small dice (about 1 3/4 cup))
• 2 cloves Garlic ( – minced)
• 1/4 scant tsp EACH: Crushed Red Pepper Flakes & Ground Nutmeg
• 10 ounces Chopped Frozen Spinach (– thawed, drained & squeezed dry (can substitute 1 1/2 cups Fresh Spinach))
• 12-16 ounces Cooked Bacon (– chopped (about 1 1/2 cups) (SEE NOTES))
• 1 1/4 Cup Shredded White Cheddar (- DIVIDED (4 ounces) )
• 1 Cup Shredded Gruyere (- DIVIDED (3 ounces))
• 5 large Eggs
• 3/4 Cup Half-and-Half ((substitutes: Heavy Cream or Full-Fat Whole Milk))
• 1 heaping tsp Dijon Mustard
• To Taste Kosher Salt & Ground Black Pepper

Preparación

1. 1

   Preheat oven and Prepare Pie Pan: Preheat oven and Prepare Pan: Arrange oven rack to the middle position and then preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-inch pie pan (9x2-inch or equivalent) with non-stick cooking spray.

2. 2

   Saute Onions with Seasonings: Melt the butter in a skillet over medium-high heat. Once the butter is melted, add the diced onions and cook, stirring occasionally, until they're slightly golden and softened, about 5-6 minutes. Add the garlic, red pepper flakes, and nutmeg to the skillet and season with a scant 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the veggie mixture, stirring constantly, for 30 seconds, or until the garlic is fragrant. Immediately remove the pan from the heat.

3. 3

   Add Spinach and Bacon to Onions: To the skillet with the onions, add the spinach and the bacon, then stir everything to combine the filling ingredients.

4. 4

   Add Quiche Fillings to Pie Pan: Transfer the spinach mixture to the prepared pie pan. Add 1 cup of cheddar cheese and ¾ cup of gruyere to the pie pan and stir the ingredients to combine. Then, use a spatula or the back of a spoon to spread the filling out in an even layer.

5. 5

   Prepare the Egg Custard: To a medium mixing bowl, add the eggs, half-and-half, and mustard mustard. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Then use a whisk and stir the ingredients until thoroughly combined and homogenous.

6. 6

   Pour Egg Custard over Spinach Mixture and Top with More Cheese: Pour the egg custard over the spinach and bacon mixture in the prepared pie pan. Next, use a spatula or spoon to gently press the filling ingredients down into the eggs. Sprinkle the remaining ¼ cup of EACH cheese evenly over the quiche.

7. 7

   Bake Crustless Quiche: Transfer the quiche to the preheated oven and bake for 50-60 minutes, or until eggs are just set. Check for doneness by inserting a toothpick into the filling – it should come out clean. (Note: If the top browns before the quiche is done baking, lightly tent the top of the dish with aluminum foil.)

8. 8

   Serve No Crust Spinach Quiche: Cool Slight, Then Serve No Crust Spinach Quiche: Remove the quiche from the oven and place on a wire rack. Let the crustless quiche cool on the counter for 10 minutes. Then use a sharp knife to slice the spinach quiche into individual servings. Garnish with fresh herbs and enjoy!