American
Crustless Spinach-Cheddar Quiche
Well-drained spinach and sharp cheddar are suspended in a tender nutmeg-scented egg custard, baked without pastry until just set with bronzed edges.
6 servings · 20 minutes prep · 45 minutes cook
Ingredients
Spinach Filling
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 10 ounces fresh spinach
- 3/4 teaspoon Diamond Crystal kosher salt, divided
- 1/4 teaspoon black pepper
Custard
- 5 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons all-purpose flour
- 1 1/2 cups grated sharp cheddar
- 1/8 teaspoon ground nutmeg
Directions
Cook and Dry the Spinach
- Heat the oven to 350°F (175°C). Butter a deep-dish 9-inch pie plate with a little of the butter. Melt the rest in a skillet over medium heat and cook the onion with half the salt for 6 to 8 minutes until soft and lightly gold.
- Add the spinach by handfuls and cook 2 to 3 minutes until wilted. Cool briefly, then squeeze firmly in a clean towel until no liquid drips. Chop coarsely and season with pepper.
Build the Custard
- Whisk the flour with 1/4 cup of the milk until smooth. Add the remaining milk, eggs, remaining salt, and nutmeg; whisk only until uniform, not foamy.
- Spread spinach and onion evenly in the pie plate, scatter over the cheddar, and pour in custard. Press stray spinach below the surface so it does not scorch.
Bake and Rest
- Bake 32 to 38 minutes until the rim is bronzed and firm while the center gives one slight tremble; an instant-read thermometer should register 165°F (74°C). Do not wait for the center to puff hard.
- Rest on a rack for 15 minutes. Slice with a thin knife and serve warm. Cover and refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat gently to 165°F (74°C).
