Quiche w/ Spinach & Blue Cheese
This Greek yogurt quiche has all of the flavor and none of the worry of calorie-dense quiches filled with heavy whipping cream and the like. Not that I don't also enjoy those. But it's not quite an everyday meal! This crustless quiche recipe combines Greek yogurt, spinach, dijon mustard, and just a hint of blue cheese. It's incredibly flavorful, simple to make, and delicious to boot.
Equipment
- Food Processor (optional)
- Round Baking Dish (or Cast Iron Pan)
- Oven
Ingredients
- 6 eggs
- 1½ c. Greek yogurt
- 1½ tsp. Dijon mustard
- dash salt
- dash pepper
- 2 c. spinach
- 1 shallot
- 3 cloves garlic
- 1/2 c. parmesan divided 1/4 c. and 1/4 c.
- 1/2 c. blue cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk eggs, Greek yogurt, mustard, salt, and pepper together. Set aside.
- Add spinach, shallots, and garlic to a food processor. Pulse until roughly chopped.Alternatively, you can chop the spinach and mince the shallots and garlic by hand.
- Sprinkle half of the parmesan cheese on the bottom of the pan (1/4 cup).
- Pour just enough egg mixture to spread across the bottom (about 1/4 cup).
- Spread spinach mixture over it and top with blue cheese.
- Pour in the rest of the egg mixture.
- Top with the remaining parmesan cheese.
- Bake for 50-60 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
- Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
- I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.