Crustless Quiche with Spinach and Sun-Dried Tomatoes
New Year's morning invariably brings one thing with it: hunger. This creamy, crustless quiche with sun-dried tomatoes and fresh spinach creates a craving, then satisfies it.Â You can substitute your cheese of choice for the chevre in this recipe. Any shredded, easy-melting cheese will work.
- 4 large eggs, room temperature
- Â½ cup whipping cream
- Kosher salt and freshly ground black pepper to taste
- 1 cup chevre, torn into bite-sized pieces
- 1/3 cup sun-dried tomatoes, roughly chopped
- 2Â½ Tbsp. unsalted butter
- 1 shallot, minced
- Â½ clove garlic, minced
- 4 cups fresh baby spinach, stems trimmed
Heat the oven’s broiler. Whisk together the eggs, cream, a pinch of kosher salt and a crack or two of freshly ground black pepper. The custard should have a uniform color with fully incorporated egg whites. Fold the chevre and sun-dried tomatoes into the custard and set aside.
Melt the butter in a 10″ to 12″ cast-iron skillet over medium-low heat. Add the shallot and garlic and sautÃ© until softened but not caramelized, about 5 minutes.
Add the spinach and cook until it starts to wilt, about 2-3 minutes.
Stir the custard gently a couple of times and pour it into the skillet. Increase the heat to medium. Cook the custard until almost set, 4-5 minutes. Transfer the skillet to the oven 4″ to 6″ below the broiler.
Broil the quiche until it’s fully set and golden brown on top and around the edges, about 5 minutes. Remove the quiche from the oven and place it on a cooling rack.
Slide the skillet back and forth gently a few times to prevent the quiche from sticking. Allow the quiche to cool for 10-15 minutes before serving. Serve from the skillet for a rustic presentation, or turn the quiche out onto a serving dish. Store leftovers for up to 2 days in the refrigerator.