Crustless Leek Greens and Herb Quiche
Elevate your brunch game with this Crustless Leek Greens and Herb Quiche, a light and flavorful recipe that’s both wholesome and satisfying. Perfect for using up nutrient-rich leek greens, this dish combines sautéed veggies, fresh parsley and dill, and a luscious blend of Parmesan and cheddar cheese for a savory custard-like filling. With no crust to fuss over, this gluten-free quiche comes together effortlessly, saving you prep time while still delivering a golden, cheesy top. Ideal for breakfast, lunch, or a make-ahead meal, this quiche can be served warm, at room temperature, or chilled—all while showcasing seasonal ingredients and fresh herbs.
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Ingredients
- 2 cups (chopped) leek greens (from 2 large leeks)
- 1 tablespoon olive oil
- 1 cup (roughly chopped) baby spinach
- 2 cloves (minced) garlic
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon (chopped) fresh dill
- 5 large eggs
- 1 cup milk
- 0.25 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup (shredded) sharp cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon (optional) nutmeg
Directions
Step 1
Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche pan.
Step 2
Wash the leek greens thoroughly to remove grit, then chop them into small pieces. Roughly chop the baby spinach.
Step 3
Heat the olive oil in a skillet over medium heat. Add the leek greens and sauté for 3-4 minutes until softened.
Step 4
Add the garlic and baby spinach to the skillet and cook for 1-2 minutes until the spinach wilts. Remove from heat and stir in the chopped parsley and dill. Set aside to cool slightly.
Step 5
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg (if using).
Step 6
Stir in the grated Parmesan and shredded cheddar cheese, reserving a small amount of each for topping.
Step 7
Add the sautéed leek greens and spinach mixture to the egg mixture and gently fold to combine.
Step 8
Pour the mixture into the prepared dish, spreading it out evenly. Sprinkle the reserved cheese over the top.
Step 9
Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown.
Step 10
Remove from the oven and let the quiche cool for 5-10 minutes before slicing. Serve warm, at room temperature, or even chilled.
Nutrition Facts
| Serving size | (1188.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1388.0 |
| Total Fat 94.4g | 0% |
| Saturated Fat 45.4g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 1112.5mg | 0% |
| Sodium 2829.9mg | 0% |
| Total Carbohydrate 60.0g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 30.0g | |
| Protein 77.0g | 0% |
| Vitamin D 312.4IU | 0% |
| Calcium 1622.5mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 1794.4mg | 0% |
Source of Calories