Quiche Lorraine Sans Croûte with Sautéed Spinach and Mushrooms

• 15 g butter⇄

Preheat the oven to 180°C and butter a 23 cm pie dish evenly to prevent sticking.

💡 Use a pastry brush to ensure the butter coats the dish thoroughly for easy removal of the quiche.

• 150 g lardons or thick-cut bacon⇄

Place diced lardons in a cold skillet over medium heat, cooking for 6-7 minutes until golden and the fat has rendered, then drain on paper towels.

💡 Starting in a cold pan ensures even fat rendering for crispier lardons.

• 6 count large eggs⇄
• 200 ml heavy cream⇄
• 0.25 tsp freshly grated nutmeg⇄
• 3 g salt⇄
• 1 g black pepper⇄
• 100 g Gruyère cheese, grated⇄

In a large bowl, whisk eggs, cream, nutmeg, salt, and pepper until smooth, then fold in three-quarters of the grated Gruyère and all the cooked lardons.

💡 Avoid over-whisking to prevent a frothy custard, which can cause uneven puffing during baking.

Pour the custard mixture into the buttered pie dish and scatter the remaining Gruyère evenly over the top.

💡 Ensure the cheese on top is spread evenly for a consistent golden crust.

Place the dish in the preheated oven at 180°C and bake for 30-35 minutes until puffed, golden, and just set in the center with a slight wobble.

💡 Check for a slight wobble by gently jiggling the dish; residual heat will finish setting the custard.

• 400 g fresh spinach⇄
• 200 g cremini mushrooms⇄
• 2 cloves garlic⇄
• 2 tbsp olive oil⇄

Wash and roughly chop the spinach, slice the mushrooms thinly, and mince the garlic while the quiche bakes.

💡 Prep all ingredients now to ensure quick cooking later and perfect timing with the quiche.

• 2 tbsp olive oil⇄
• 2 cloves garlic⇄
• 200 g cremini mushrooms⇄
• 400 g fresh spinach⇄
• 2 g salt⇄
• 0.5 g black pepper⇄

Heat olive oil in a large skillet over medium heat, add minced garlic and sauté for 1 minute until fragrant, then add sliced mushrooms and cook for 5-6 minutes until golden; finally, add spinach in handfuls, stirring for 2-3 minutes until wilted, and season with salt and pepper.

💡 Cook mushrooms first as they release water, which prevents the spinach from becoming soggy.

• 8 g fresh chives⇄

Remove the quiche from the oven, let it rest for 5 minutes to set, then scatter chopped chives on top before slicing into wedges.

💡 Resting allows the custard to firm up, making it easier to slice cleanly.