Crustless Marry Me Quiche Recipe Is a High-Protein Proposal Worth Accepting by Jan Mostrom
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Just when I think I’ve tried and enjoyed all the marry me recipes out there, I find a new one to love! This marry me recipe is a crustless quiche, which makes it wonderfully light and a perfect lunch or dinner paired with a salad or fruit.
To make this marry me quiche recipe you will need to gather the following gluten-free ingredients from your fridge and pantry: a jar of sundried tomatoes in oil, shallots, fresh garlic, fresh oregano, baby spinach, eggs, half and half, whole milk, mustard (brown or Dijon) and goat cheese. (Check out the health benefits of spinach and the health benefits of eggs.)
This high-protein marry me quiche is very versatile. Feel free to substitute broccoli, peppers or other vegetables for the spinach and feta or other cubed cheese for the goat cheese. I love trying different combinations of ingredients to keep making a recipe a bit different each time. (Check out the health benefits of protein.)
Serve the vegetarian Italian-inspired quiche for breakfast, lunch, brunch or dinner with your favorite side dishes.
Cuisine: American / Italian
Prep Time: 20 minutes
Cook Time: 35 to 40 minutes
Total Time: 55 minutes 1 hour
Servings: 6
Ingredients
- 2 tablespoons sundried tomato oil (from a jar of sundried tomatoes in oil)
- 1/2 cup sundried tomatoes in oil, drained and coarsely chopped
- 2 large shallots, finely chopped
- 3 cloves garlic, finely chopped (about 1 tablespoon)
- 2 teaspoons chopped fresh oregano
- 6 ounces (1 bag) baby spinach (I like to de-stem my spinach)
- 8 large eggs
- 1/3 cup half and half
- 1/3 cup whole milk
- 1 tablespoon mustard (spicy brown mustard or Dijon mustard)
- 4 ounces (1 log) goat cheese, crumbled (about 1 cup), divided
Here's how to make it:
- In a large skillet heat the oil from the tomatoes over medium heat. Add the shallots and stir every now and then, about 2 minutes.
- Add garlic, oregano, sundried tomatoes and stir for 1 minute.
- Add all the spinach and occasionally stir until the spinach is cooked down and wilted, about 3 to 4 minutes. Set to the side.
- In a large bowl whisk the eggs.
- Add the half and half, milk, mustard and a good pinch of salt and pepper. Scrape the spinach mixture into the eggs and add about 2/3 of the goat cheese.
- Pour the mixture into a lightly greased pie plate. Top with the remaining goat cheese.
- Bake in a preheated 350-degree F oven for 35 to 40 minutes, or until the eggs are set. (If the quiche is becoming too brown on top and place a piece of foil over the top loosely and finish the baking time.) Let quiche rest for 10 minutes before slicing. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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