During my lower carb adventure last month I came across a recipe for quiche that sounded delightful, but didn’t fit with that goal. Recalling that crustless quiche is definitely a thing you can do (bonus – it’s also easier) I decided to modify this recipe to better fit my macronutrient needs.

I often eat eggs for breakfast, and a scramble is one of my favorite things after a hard run. With my weekday runs increasing in length and intensity, and my go-to peanut butter & banana toast being too high in carbs, it became necessary to find something easy to eat at work on those days. Throughout the winter I regularly prepped a scramble the night before but not only is this a time-consuming process, it requires me to remember and have the energy to do this on a weekly basis. As someone who prefers to meal prep all at once, it didn’t fit well into my schedule once I consistently preferred a hearty post-run meal twice per week. Since this deep-dish quiche makes 8 servings, one quiche will last me nearly a month of weekday runs.

Sautéed garlic, onion, and spinach are given a protein boost with shredded chicken (I occasionally purchase the packaged rotisserie chicken meat from Costco which makes this super easy) and a generous amount of Gruyère cheese. With a base of eggs and half and half, this hearty and creamy quiche is perfect for any meal. Some paprika brings a fun flavor that blends nicely with a multitude of toppings and side dishes; I like to top mine with a sprinkle of goat cheese or feta and extra freshly ground pepper. Sriracha is a welcome addition if you’re looking for extra kick.

Serve with dressed greens (for the keto crowd), fresh fruit (for the starch conscious), and/or roasted potatoes (for the classic American pairing.) Toast or scones would round out a brunch nicely, especially if you offer some homemade jam to accompany them. If you’re vegetarian, stir in some black beans or your favorite meat-replacement in lieu of the chicken, or just add extra veggies instead.

This recipe is superbly easy and will definitely become a monthly endeavor for me. It’s easily customizable (Bacon and cheddar? Turkey and gouda? Yes please!), super simple, and a healthy way to start the day. Don’t be afraid of the half and half – fats keep you fuller longer, especially with a low-carb diet, and even with all that goodness each slice is still less than 250 calories. (However, if you’re super concerned you can probably substitute whole milk instead.)

Leftovers keep well in the fridge for a few days or the freezer for long-term storage. Wrap slices individually in aluminum foil and then heat in the microwave when you’re ready to enjoy. I’ve found that putting the frozen slice on a folded paper towel to soak up excess water, defrosting for 2-3 minutes, then cooking for 30-45 seconds results in the most evenly heated experience.

Whether you’re low-carb or not, this easy quiche is perfect for a weekend brunch or weekday prepping; let me know what you think!

PS – Are you ready for National Ice Cream Month? My annual ice cream series starts July 6!

Spinach & Gruyère Crustless Quiche

Inspired by Positive Health Wellness
Makes one deep-dish quiche (8 servings)¹

Ingredients

1 Tbsp olive oil
1/2 cup thinly sliced red onion
1 clove elephant garlic, minced (or 3 cloves regular)
3 cups spinach, chopped
1 1/2 cups cooked, shredded chicken

4 oz Gruyère cheese, diced

8 eggs
1 cup half and half (or whole milk)
1/2 tsp paprika
salt and pepper, to taste

Directions

1. Preheat oven to 350 degrees Fahrenheit and coat a 9″ deep-dish¹ pie plate with olive oil or cooking spray.
2. In a large frying pan heat oil over medium until hot.
3. Add onion and garlic and sauté until onions are beginning to look translucent.
4. Stir in a handful at a time spinach and sauté until wilted.
5. Remove from heat and stir in chicken until mixture is well combined.
6. Spread mixture into prepared pie plate and top evenly with cheese.
7. In a medium bowl, whisk together eggs, half and half (or milk), and paprika until frothy. Whisk in salt and pepper to taste (I did 1/4 tsp salt and plenty of freshly ground pepper).
8. Carefully pour into pie plate – it will be full! – and sprinkle generously with additional paprika.
9. Bake for about one hour, or until top is browned and quiche is set. If it is browning too fast you can cover it with foil for the last 20 minutes or so.
10. Allow to cool at least 10 minutes before serving plain or with some extra goat cheese or feta sprinkled on top, plus freshly ground pepper. For some kick, Sriracha is a delicious complement. Fruit, dressed greens, toast/scones, or roasted potatoes are excellent choices for side dishes.
11. Store leftovers in the fridge or wrap completely cooled slices individually for a pre-portioned and freezer-safe breakfast.²

Notes

¹ If you do not have a deep-dish pie plate (mine holds over 32 oz and was plumb full), use a standard 8×8 glass baking dish instead. It should bake about the same but I will try this next time I make it and update with any necessary adjustments. As a bonus, rectangles would be easy to wrap for meal-prep purposes anyway.

² To reheat: unwrap and place in the microwave on a folded paper towel (to absorb excess moisture.) Defrost for 2-3 minutes then heat normally for 30-45 seconds. Enjoy!