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breakfastomnivoreFrench-inspired

Quiche Lorraine Sans Croûte with Sautéed Spinach and Mushrooms

A crustless Quiche Lorraine with smoky lardons, creamy custard, and nutty Gruyère, paired with a nutrient-packed side of sautéed spinach and mushrooms. This breakfast meal offers a balance of protein, healthy fats, and low-GI carbohydrates for sustained energy.

Quiche Lorraine Sans Croûte with Sautéed Spinach and Mushrooms

Instructions

1
Preheat Oven and Prepare Dish
preparation

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.
2
Cook the Lardons
rendering

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.
3
Make the Custard
mixing

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.
4
Assemble Quiche
assembling

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.
5
Bake Quiche
baking

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.
6
Prepare Side Ingredients
preparation

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.
7
Sauté Mushrooms and Spinach
sautéing

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
Rest Quiche and Finish
resting

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.
Prep Time
15 Min
Cook Time
35 Min
Per Serving
712kcal
Protein19%
Carbs3%
Fat78%
Glycemic Load
2.1 (Low)
Nutrition Information
Energy712 kcal · 36%
Protein32 g · 64%
Carbohydrates4.5 g · 2%
Carbs (absorbed)3 g · 1%
Dietary Fiber1.5 g · 6%
Fat57 g · 81%
Saturated Fat27 g · 135%
Monounsaturated Fat20.5 g · 82%
Polyunsaturated Fat4.5 g · 41%
Trans Fat0.50 g · 25%
Cholesterol420 mg · 140%
Sodium810 mg · 41%
Potassium420 mg · 12%
Calcium180 mg · 18%
Magnesium24 mg · 6%
Phosphorus270 mg · 39%
Iron3 mg · 21%
Zinc4.5 mg · 45%
Copper0.12 mg · 12%
Selenium42 µg · 76%
Iodine12 µg · 8%
Vitamin C6 mg · 8%
Vitamin A960 µg · 120%
Vitamin D12 µg · 60%
Vitamin E3 mg · 25%
Vitamin K120 µg · 160%
Vitamin B10.15 mg · 14%
Vitamin B20.60 mg · 43%
Vitamin B60.20 mg · 14%
Vitamin B121.2 µg · 48%
Folate120 µg · 60%
Niacin1.2 mg · 8%
Biotin24 µg · 48%
Pantothenic Acid1.2 mg · 20%
Salt Equivalent2.1 g · 34%

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