February 17 was a big day for my family this year. Not only was it my mom’s birthday, but it also was the first time they came to visit Nashville. Ever! And while I’ve been wanting my parents to visit ever since I first moved last February, I’ll be the first to admit that in the valley of a few weeks ago, it felt a little impossible. So I’m thankful to say that in fact, we had a busy four days, filled with many moments where I’d look at Tim and say, I’m not in pain!, amidst marathons of Downton Abbey, antiquing in Franklin, a visit to the gym and grabbing them Olive & Sinclair chocolate-dipped popsicles at Hot and Cold. It all started when they arrived early Friday morning, having braved a 6 AM flight to get here, and so we had a birthday breakfast waiting—and the star of that show was this quiche.
Here are the reasons I like this quiche: 1) You don’t have to make a pie crust. It’s not that I have anything against pie crust (especially not this foolproof one!); it’s just that sometimes, say the weekend where you’re already making two other pies, one pumpkin and one lemon meringue, you don’t feel like another. And even sans crust, I love how this quiche holds together beautifully, firm and solid, like an egg bake.
2) It’s a meal in itself. It’s true this quiche was our breakfast, alongside sprouted cinnamon raisin English muffins and fruit, but it could just as easily be lunch or dinner, maybe with greens on the side.
3. It is the perfect blend of flavors. I hesitate to use the word perfect here, mostly because it feels a little pushy amidst a sea of competing opinions for the best this or the most delicious that, but I’m doing it anyway because, objectively, this quiche was so good, everyone had seconds, and the one small piece that was leftover after the five of us ate it was gone the next morning. And also, you know how sometimes you cook a new recipe and all you think is how it’s missing something? This quiche was the exact opposite: it was precisely as it should be, from the dispersion of spinach and chard to the blend of three different cheeses.
But beyond that, perhaps the most convincing argument, if you want to know the truth, is that my mom, the birthday girl herself, has asked me for this quiche recipe three times, and something like that hasn’t happened since the Great Pot Roast of 2010. After that kind of ringing endorsement, I don’t know what else to say but that here, I bring you, Mom and everyone:
our new favorite crustless quiche!
The Perfect Crustless Quiche
Adapted from AllRecipes
Makes one 10-inch-round quiche, serves 6.
1 tablespoon coconut oil (or other high-heat oil)
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 big leafs of fresh rainbow chard
6 eggs, beaten
1 cup ricotta cheese
1 cup shredded raw cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C) and butter your quiche pan (I used a 10-inch round, but you could vary the size).
Saute the vegetables:
Heat oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until the onions are soft. Stir in spinach and chard, add salt and pepper generously, and continue cooking until all the excess moisture has evaporated. (This could be a good 10 to 15 minutes if your spinach is still wet like mine was.)
Make the egg mixture:
In a large bowl, combine eggs, cheeses, cream, salt and pepper.
Combine and pour into pan:
Add the vegetable mixture to the egg mixture, and stir to blend. Scoop into prepared pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Note: You can also bake the quiche ahead of time, which is what I did, and then just pop it in the oven for 10 to 15 minutes before serving later.