Spinach, Caramelized Onion & Goat Cheese Crustless Quiche
Prep Time: 20 mins | Cook Time: 45 mins | Servings: 6 slices
Ingredients
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil (or butter)
- 5 oz (140g) fresh baby spinach (or 1 cup frozen spinach, completely thawed and squeezed dry)
- 6 large eggs
- 1/2 cup heavy cream (or whole milk)
- 4 oz (115g) goat cheese or feta, crumbled
- 1/2 cup shredded mozzarella or Gruyère cheese
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp dried thyme or fresh thyme leaves
- 1 tbsp warm honey (optional, for drizzling)
Instructions
- Caramelize the Onions:
- Heat 2 tablespoons of olive oil or butter in a skillet over medium-low heat.
- Add the sliced onions with a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes until deep golden brown and sweet.
- Add minced garlic during the last minute of cooking. Remove from heat and set aside.
- Wilt the Spinach:
- If using fresh spinach, sauté it in the same skillet for 2 minutes until wilted.
- Let cool slightly, then squeeze out any excess water using a clean towel or paper towels to prevent sogginess. Coarsely chop.
- Preheat & Prepare:
- Preheat your oven to 180°C (350°F).
- Generously grease a 9-inch pie dish or quiche pan with butter or olive oil.
- Mix the Custard:
- In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and thyme until smooth and well combined.
- Assemble:
- Spread the caramelized onions, wilted spinach, and shredded mozzarella evenly across the bottom of the prepared dish.
- Pour the egg mixture slowly over the fillings.
- Dot the top generously with crumbled goat cheese and a few fresh thyme leaves.
- Bake:
- Bake for 35–40 minutes, until the center is set and edges are golden brown and lightly puffed.
- Remove from the oven and let rest for 10 minutes before slicing.
- Serve:
- Drizzle lightly with warm honey right before serving for a sweet and savory contrast.
