If you’ve never attempted to make a quiche because you found the whole process of making a crust daunting, then you’ll have to try my Crustless Quiche recipe! It’s a quiche without the time commitment and stress of a crust!
Let’s get EGGcited! This quiche is incredibly easy to make, comes together quickly, is so delicious and is gluten-free! It’s made with a few simple ingredients, including eggs, Greek yoghurt, spinach, onion, cherry tomatoes, mozzarella, mortadella, olives and basil, which bring a ton of big flavours to this dish and will leave you feeling satisfied.
Have it for breakfast, brunch, lunch or even dinner - anything goes! This dish is the epitome of meal prep made easy and it also feeds a crowd. Serve it alongside my Summer Salad with Berries and Lemon Poppyseed Dressing, Caesar Salad, Big Chopped Salad or Leafy Greek Salad and you’ve got yourself a meal! Grab a spoon and come and cook with me! Enjoy!
Prep Time: 15 minutes
Cook Time: 44 - 49 minutes
Total Time: 59 - 64 minutes
Serves: 8 - 12
Ingredients:
1 large onion, finely chopped
2 Tbsps olive oil, divided
1/2 tsp kosher salt, divided
2 cloves garlic, minced
1 package (300g) fresh or frozen spinach, finely chopped (See Notes below)
12 large eggs
1/4 cup Greek yoghurt
1 Tbsp tomato paste
1 tsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp ground pepper
3/4 cup (175g) mortadella, roughly chopped (approx. 10 slices)
1/4 cup green olives, roughly chopped (approx. 6 olives)
12 basil leaves, chiffonade (See Notes below)
1 package (125g) mini bocconcini or mozzarella balls
1 pint (551ml) cherry tomatoes
Extra basil leaves, as a topping and garnish
Instructions:
Preheat the oven to 350F and grease a 9"x13" baking dish with 1 Tbsp of olive oil. Set aside.
To a large skillet, set over medium heat, add 1/2 Tbsp olive oil, onion and 1/4 tsp of salt, stir often and cook for 5 minutes or until the onions are translucent. Then, add the garlic and cook for an additional minute. Remove the skillet from the heat and transfer the mixture to a small bowl and set aside.
Return the skillet to the stovetop and add the remaining 1/2 Tbsp olive oil, spinach and the remaining 1/4 tsp salt. Sauté the mixture for 3 minutes or until the spinach has wilted. Transfer the mixture to a small bowl and let it cool. Once cooled, roughly chop up the spinach and set aside.
To a large mixing bowl, add the eggs and, using a whisk, beat them for 1 minute or until light and fluffy. Then, add the Greek yoghurt, tomato paste, Dijon mustard, oregano, onion powder, paprika and pepper and whisk until fully incorporated. Toss in the onion and garlic mixture, spinach, mortadella, olives and basil and, using a large spoon or spatula, mix until combined. Pour mixture into the baking dish and arrange the cherry tomatoes and mozzarella cheese evenly over the top of the quiche. Top with extra basil leaves, if desired.
Bake the quiche for 35 - 40 minutes or until the eggs are set and a knife inserted in the centre comes out clean. Serve and enjoy!
Notes:
Using Frozen Spinach: Fresh or frozen spinach can be used interchangeably. However, if you are using frozen spinach, be sure to thaw, squeeze and drain it prior to use. You want to remove any excess water so you don’t end up with a soggy quiche.
Basil Chiffonade: Chiffonade is a French culinary technique used for slicing herbs, such as basil, and other leafy greens, resulting in thinly sliced ribbons. I love using this technique with basil. Not only does it add tons of basil flavour throughout the dish but it also makes for a prettier presentation. Start by gathering all your basil leaves and stacking them, one on top of the other. Then, lengthwise, start rolling the basil into a log. Hold it in place with your fingers and then, using a sharp knife, thinly slice the basil. Check out my Fresh Bruschetta video below for a demonstration and additional guidance.