Caramelized Onion, Gruyere, and Spinach Crustless Quiche

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Crustless quiche is a no brainer in our house. We regularly throw together leftover vegies, a little cheese, and eggs fresh from our chickens together, pop into the oven and Voila! Breakfast for everyone! The caramelized onion with spinach and Gruyere is my all-time favorite. I usually use fresh spinach but the frozen box is easy, too.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. With a little canola oil in a frying pan over medium high heat caramelize the onions, stirring occasionally. This takes about 15-20 minutes.
  3. Squeeze the moisture out of the thawed spinach by wrapping it in a dish towel and squeezing.
  4. Beat the eggs and add the milk and whisk well.
  5. Season the egg mixture with salt and pepper and a few grinds of fresh nutmeg.
  6. Spray or wipe oil all over a deep pie dish.
  7. When the onions are well caramelized, place evenly over bottom of pie dish then evenly spread the spinach over the onions and follow up with the cheese.
  8. Pour the egg mixture over the top and pop into the oven.
  9. Bake until firm in the middle, about 40-45 minutes.
  10. Serve with fresh fruit and popovers hot from the oven!
Most Helpful

5 5

Trinkets, I apologise for having had to use zucchini instead of spinach -- our only decent shop had neither fresh nor frozen! I liked your recipe for its simplicity and creaminess!! Didn't change anything else (I used 1 cup cream and 1/2 cup milk). I hope 5 stars show up, because the new format and colours have me confused! This quiche is soft and creamy, and quite delicious. Next time I WILL do it with spinach. Thanks!!

5 5

I made this the other night for dinner and it was fantastic! I serve it with garden salads and nothing else and it was plenty filling. The only change I made was using extra cheese (wanted to use up the rest of the block I had), therefore I had to add 2 extra eggs. I changed nothing else and it came out beautifully! We love quiche in our house and now we have a new recipe for life. Thanks Trinkets!