Emeril Lagasse's Spinach, Leek and Gruyere Crustless Quiche
3.14 Times the Flavor
Just in time for National Pi Day, Emeril Lagasse shared his recipe for a spinach, leek and gruyere crustless quiche on â€œGood Morning America.â€? Start 3.14 off right with this healthy breakfast â€œpie.â€?
Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish* generously with non-stick cooking spray and set on a baking sheet.
Working in two batches, heat 1 tablespoon of the oil in a large skillet over medium heat, add half the spinach, leeks, garlic, salt and red pepper. Cook until the spinach and leeks are tender and most of the water from the spinach has evaporated, 3 to 5 minutes. Transfer to a plate and repeat with the remaining oil, spinach, leeks, garlic, salt and red pepper.
In a large mixing bowl, combine the eggs, egg whites, skim milk, and nutmeg and whisk well to combine.
Add the spinach mixture to the prepared baking dish and spread evenly. Pour in the egg mixture and sprinkle the gruyere over the top. Bake for 40 to 45 minutes, or until the quiche is puffed and golden and the eggs are set.
Remove from the oven and allow the quiche to cool slightly before serving warm or at room temperature.
*You can use any 6 cup baking dish; just adjust the cooking time accordingly. If the dish is more shallow than an 8-inch square, the cook time will be less.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.
This recipe was styled by Karen Pickus for Good Morning America.