Make an EASY Crustless Quiche with spinach and caramelized onions for brunch! This is the perfect egg casserole recipe and it’s so easy to make because it doesn’t have the crust.
Let’s put aside the fact this doesn’t have a crust. I mean, I feel dirty…like I’m cheating on myself.
Want to hear a secret? I made this for brunch LAST Easter and never posted it! (In all honesty…that happens a lot. There is so much food coming in and out of my kitchen I’d be posting every day if I posted everything!)
Seriously though…crustless quiche. It felt wrong to make it and it feels wrong to post it…but it was so good! I can see the headlines now: Crust Lover Makes Crustless Quiche to the Horror of Fans!
Stick with me though, okay? This is worth it, pinky swear.
Now, if it were up to me ALL quiche would have a crust. IMO…quiche is all about the crust: I don’t like eggs much so when served quiche it’s the only thing that usually appeals to me! (But this one is totally worth it with all that spinach and – surprise – caramelized onions.)
I remember the very first time I had quiche: I was a senior in high school. (In my defense, I don’t like eggs, remember? So I’d always avoided it until then.) Why did I go for it and eat a slice? Go ahead and guess…
Yup, it was because of a boy. A boy I liked invited me to his church Easter brunch with his family. I’d only ever been to a handful of church services and I’d never stuck around long enough to eat with the congregation, so it was definitely all in the name of young love. It was quiche with a crust and it was frozen from a box, and I picked at the eggs and gobbled my favorite part only.
(To my chagrin, he ended up never actually asking me out on a proper date and a short time later entered into a long term relationship with some girl I didn’t even know.)
Made with heavy cream and Gruyère, this rich spinach quiche is classic French.
Servings: 4-6
INGREDIENTS
PLEASE, USE THE NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
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