A delightful and healthy crustless quiche featuring spinach and Gruyere cheese, perfect for brunch or a light dinner.
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Using a non-stick spray or a small amount of butter can help prevent sticking.
In a skillet over medium heat, sauté the chopped onion until soft and translucent.
Cook the onion slowly to bring out its natural sweetness.
Add the spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
Drain any excess liquid from the spinach to avoid a watery quiche.
In a mixing bowl, whisk together the eggs, milk, nutmeg, salt, and black pepper.
Whisk thoroughly to ensure the mixture is well combined and airy.
Spread the spinach and onion mixture evenly in the prepared baking dish. Sprinkle the shredded Gruyere cheese on top.
Layering the ingredients evenly ensures consistent flavor in every bite.
Pour the egg mixture over the spinach and cheese, ensuring it covers evenly.
Pour slowly to prevent disturbing the layers of ingredients.
Bake in the preheated oven for 30-35 minutes, or until the center is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the quiche cool for a few minutes before slicing and serving.
Allowing the quiche to rest helps it set and makes slicing easier.
