Spinach and Gouda pastry-free quiche
Quiche typically consists of a pastry crust and a creamy filling of eggs and dairy. Here, we're focusing on the latter: spinach, gouda, parmesan, and skyr in a crustless version that can be served warm or cold.
Ingredients · Servings 8
- 280g of spinach (frozen and defrosted)
- 4 eggs
- 200 ml of cooking cream
- 200 g natural skyr
- 110g grated gouda
- 40g of flour
- 25g of freshly grated Parmesan cheese
- 3 onions (thinly sliced)
- 30g of butter
- 1 generous pinch of nutmeg
- Shall
- Pepper
Method · 2 h
- Preheat the oven to 200°C. Grease the mold with some of the butter and spread half of the parmesan cheese over the base and sides.
- Drain the spinach very well, pressing it to remove as much water as possible. Sauté the spring onions for about 2 minutes with the remaining butter, add the spinach and cook for another 2 or 3 minutes. Remove from the heat and let cool slightly.
- Meanwhile, mix the eggs with the cream, skyr, flour, and nutmeg until you have a smooth batter. Season lightly with salt and pepper.
- Add the spinach and spring onions. For a smoother texture, briefly blend the mixture; if you prefer to have chunks of vegetables, leave it as is. Add the grated Gouda and mix.
- We pour the mixture into the mold, smooth the surface and finish with the remaining parmesan.
- Bake for about 45 minutes in the lower part of the oven, until the edges are set and lightly golden. The center should be firm, although it may still jiggle slightly when you move the pan.
- Place the quiche on a wire rack and let it rest for at least 1 hour before cutting. As it cools, the filling sets and the slices hold their shape better.
- We serve it warm or cold, on its own or with a salad. And that's it!
