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Breakfast, brunch, lunch or dinner - yes, we've enjoyed this delicious crustless quiche all times of the day.
I prepared it a few weekends ago for a brunch get-together with friends. Everyone loved it, so I made it again - to share with YOU!
We ate it for dinner the first evening with a simple salad. The following day, after our morning walk, Scott asked, "Is there any of that delicious quiche left?". I warmed it slowly in the microwave, sliced up some fresh fruit and it made a quick, wonderful, high-protein breakfast.
A day later, after church, we came home all filled up, spiritually, but our tummies were growling. I didn't feel like any elaborate cooking. When I checked out the fridge and spotted the last few slices of quiche, I felt like I'd hit the jackpot! It tasted as good on the third day as it was when it came fresh from the oven.
The only way I haven't served this flavorful quiche is for dessert. I think that might be going a bit too far. I have a feeling this might cause a bit of grumbling here at The Café and probably at your house too. But, think of it this way; there's no high-calorie, high-fat crust going on here, so a slice of this with a fresh salad or some yummy fruit will leave room, without guilt, for dessert!
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Crustless Spinach and Gruyere Quiche with Prosciutto
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 ounces thinly sliced prosciutto, roughly chopped*
- 2 cloves garlic, finely minced
- 1 tablespoon finely chopped fresh rosemary
- 6 cups fresh spinach, roughly chopped
- 10 large eggs, beaten
- ¾ cup non-fat Greek yogurt
- 1 cup Gruyere cheese**
- 1 cup Gouda cheese
- 1 teaspoon fine lemon zest, from 1 lemon
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350˚F. Spray a 8 or 9-inch quiche dish with cooking spray or lightly grease with vegetable oil.
- Heat olive oil in a large sauté pan over medium heat. Add prosciutto and stir for 1-2 minutes. Add garlic and rosemary and cook for another 30 seconds. Add spinach and cook just until spinach is beginning to wilt. Turn off heat and set aside. Spinach will continue to wilt.
- Place Greek yogurt in a large bowl and whisk until smooth. Add eggs, two at a time, whisking after each addition until smooth. Add cheese, lemon zest, salt and pepper. Stir to combine.
- Pour egg mixture into the prepared quiche dish. Top with spinach proscuitto mixture (much of the spinach mixture will sink into the eggs).
- Bake in preheated oven until eggs have set, about 40-45 minutes. Allow to cool for 10 minutes before serving.
Notes
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Awesome recipe!!! Love it!! I've made it 4 times and it comes out excellent every time! Decided, it's time to leave a review. I thought quiche was difficult, but you have made it easy. Thanks!!
Hi Stella, Thank you for the great review! So glad to hear how much you enjoy this recipe - we appreciate you taking the time to let us know!
Absolutely fabulous recipe!!! Can i successfully freeze leftovers???
Hi Kathy, yes, I've had good success freezing quiche!
Thanks Chris! This is my new go to quiche recipe. You can make it your own by adding mushrooms, peppers, or broccoli and it turns out awesome every time. I like to add a bit of shredded parmesan cheese in the last 30 seconds as it makes it look so pretty. Thanks again for another great recipe.
I'm so glad, Carol! Thanks for letting us know!
can this be made the night before and cooked the next morning?
Hi Liz, you could definitely prep this the night before and bake in the morning since there isn't a crust.
Love this recipe!!! Been making for years. I was wondering if you can suggest a substitute for the prosciutto as I have vegetarian friend. Perhaps sun dried tomatoes? Thoughts or suggestions would be helpful.
I think sun-dried tomatoes sound wonderful, Terry. Enjoy!
Made a few substitutions- sausage for prosciutto, doubled the gruyere as I didn't have gouda, and left out the rosemary. It was really good! I will make it again as posted for comparison when I pick up some gouda and prosciutto. Thanks for sharing!
Thanks, Idana! Your adaptations sound delicious!
Absolutely fabulous- as usual. What is most amazing about this quiche is how decadent it is with no cream! I will make this over and over. Thank you Chris, so grateful for your incredible talent.
Thanks so much, Julia! I really appreciate you sharing your results! So happy you enjoyed it!
Ding Ding Ding! Another winner!! Made this yesterday for brunch with friends. Best tasting and looking quiche ever. And the extra cost for the gruyere and prosciutto are well worth what they add to the finished product! And it made eight good-sized servings so if you do the math there will be no doubt it is worth sourcing the best ingredients. I have never made a quiche with yogurt before and this set up beautifully. Loved the flavours, and so did the guests. You can easily omit any extra salt as the proscuitto had plenty for our tastes. This will be filed under "all-time favourites". Thanks for doing all the hard work to come up with recipes that are fail-proof. I can always count on your suggestions to be hits. Thanks so much for this AMAZING blog!!
I made your crustless quiche for Easter, substituting fresh dill for the Rosemary and pepper jack cheese simply because that's what I had in the fridge. Came out great! Your recipe was awesome...thanks
Chris,
I follow your blog faithfully and love it. I just made this and the recipe says add the rosemary to the prosciutto mix but then down further .. add it to the egg mixture. I think it would be better added to the egg mixture for better distribution. Which way do you do it ? Is there some reason you don't just add everything into the egg mixture and give it a swirl before adding to your quiche pan?
Thanks Paula. I did fix the recipe and regarding your question, you could do it that way and it would be fine. I like having some of the prosciutto and spinach poke out of the top of the quiche.
YES! I could eat this any meal of the day! And I love the surprise addition of lemon zest..... what a super idea!!! Happy Mother's Day!
I can never get too much of a dish like this!!
Did anyone drain the spinach after wilting?
Hi Tami, in this recipe the spinach did not have to be drained. It's barely wilted so there's not much liquid involved plus it's not like a lasagna or spanakopita where every bit of liquid matters and any extra will make the finished result soggy.
Hi Chris - I'm back to tell you that I made this delicious quiche and we loved it. I used a few different ingredients, what I had in the fridge, and it was so good. I don't miss the crust at all. I hope you stop by and check out my version. What a versatile recipe.
Gruyere may cost more than other cheese but the flavor it adds to a dish is terrific. The quiche sounds great.
I made a spinach pie this summer with lemon zest and it tasted so fresh and delicious. This looks wonderful!
Oh this sounds delicious Chris. I don't know how I missed it in my inbox. I've never added yogurt to my quiche before but I will now. This looks beautiful!
I have guests from Colorado coming next week-end and this would be a evening perfect meal for them. They really watch their diet and don't like big dinners (nor do I) so this will be perfect. No crust. Even better.
Looks delish!!! I always forget about making crustless quiche-which is such a great idea and so tasty with all your lovely ingredients;-)
Have a wonderful weekend;-)
This looks so perfect, I am experimenting more with eggs lately and this looks like something I could make!
Since it's crustless that means I can have a slightly larger serving right?
Great job on this quiche! It looks absolutely delicious, and I love that you added proscuitto - one of my favorite meats!
My mom always made crustless quiche. She was always worried about calories. It was the 80s. hahaha. What fabulous memories this brings back. I love the flavors you chose. It sounds like a must!
Hi Chris great recipe, made it today for dinner and everyone loved it. Can you freeze leftover slices?
Hi Kim, thanks so much! I'm happy you enjoyed it. Yes, you could definitely freeze leftovers!
I have only made 1 or 2 quiches before, and they were crustless as well. I like it that way!
I was sold at crustless and rosemary! This looks really good, Chris.
Trader Joe's is a long drive for me but I think I'm just going to have to bite the bullet and go. They are mentioned so many times in blogs as being a great source for so many ingredients. Love this recipe, Chris, and I will enjoy getting rid of the high calorie crust.
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Ooh-la-la! Awesome-looking crustless quiche! Who needs a crust when the quiche has all the goodies in it? I'm totally loving this dish..Gruyere is one of my most beloved cheese 🙂
I love the idea of no crust.
You are taking me back to the early days of our marriage. I often made a veggie quiche.
Three cheers for Trader Joe's.
Fondly,
Glenda
Love, love a great quiche recipe and yours is certainly that. Love to have a great recipe that doesn't have the crust when you are trying to cut down on carbs! Delish!!!
I was just thinking this week that it was time to make quiche again (it's been months since the last time). Everything you put in yours is what I would love in mine, too. Will have to try crustless, though. I've never had it like that. 🙂
I always go for the spinach quiche...and a crustless one with cheese and prosciutto sounds just perfect to me!
Chris I've been looking for a quiche recipe to make for my grandma's 95th Birthday luncheon next week and this looks just perfect. I'll have to add a crust for her though, she loves her pastry!
Did you do this? I wanted to add a crust and put it in my tart pan but would not know how it would turn out.
I haven't made it with a crust but I'm sure it would be delicious.
I love to eat quiche for every single meal, and this one looks like a fresh combination of flavors. Love your turquoise theme!
Yummy, we love quiches. Your presentation and photography are wonderful.
chris, can you believe that i've never eaten a quiche tho it's not something unusual at my place here...maybe i can attempt making one someday..a crustless one sounds good too!
This quiche looks even good enough to eat for dessert....
Oh this looks great and I love that it's crustless! Prosciutto is one of my all time favorite meats. I just wish it wasn't so pricey!
This is gorgeous. Much healthier without crust.
I'm going to give this a try. Sounds delicious. Trader Joes is on it's way here in Denver, can't wait!
You know, I'd eat this for dessert over something sweet. You can pass a slice my way. I love quiche and the spinach, prosciutto and Gruyere are right up my alley. What a fantastic combination.
(Tell Scott the photos are gorgeous, especially that last one of the single slice...it made me want to lick my screen.)
Crustless is so important to us right now as we are cutting down, and other than maybe getting too much cheese in a slice, this is perfect light weight food...really it is. Thank you for sharing this winner.
If I only had a Trader Joe's closer to me, I'd be making this crustless quiche in a heart beat. As it is, I have to sub deli Swiss and every day bacon. Still good, just not as good. And you're right, Chris . . . . any time of day!
So true quiches are good at any hour of day. Plus when it's crustless, it's so fast to prepare. Love the combination of flavors you used Chris!
What a wonderful quiche! I have been known to eat quiche for breakfast and dinner. It's one of those foods that goes at any meal!! Love your combination! Looks mighty delish!
Very similar to my recipe and oh so yummy. Keep well Diane
I have never tried prosciutto, or cooked with it. I do not know if it is already cooked or how to use it. But we have a brand new Trader Joe's and I am wild about them. I also belong to Costco. Your last picture is beautiful and makes my mouth literally water.
Hi Chris, your quiche look beautiful.
Hard to resist if you offer me second helping cos it's so delicious. 😉
Have a nice week ahead,regards.
What a wonderful combination of flavours! Love that lemon twist. I enjoy quiche but have never made it at hoe before, now i'm really excited to try this.
Your quiche looks very delicious!
I can almost smell it. How gorgeous wish I can get some. I like browsing your blog, but I make sure not to do so while hungry 😉
The epitome of a brunch delite. Looks SO delish!
I absolutely love the flavors of this quiche, Chris! Spinach and gruyere are so delicious together, plus your other wonderful additions - I can practically taste it now! Perfect for Sunday brunch :).