Recipe: Crustless Quiche with Spinach, Red Cabbage, Goat Cheese and Proscuitto

This is just a quick recipe of a quiche that I posted on Instagram. I got several requests for the recipe. Admittedly it isn’t as precise as some of my other recipes since I largely cook by feel, but I hope you all enjoy it!

This quiche was inspired by a red cabbage quiche I had at a local coffee shop, Chattahooche Coffee Company. The goat cheese/red cabbage combo was really memorable to me, but their menu is ever-changing and it wasn’t likely to pop up again anytime soon. As a result, I decided to figure out a recipe for a similar quiche at home.

We’re reducing carbs around here, so we made it crustless and added some proscuitto. If you prefer pouring it into a pie crust, that’s totally fine!

This has become a favorite breakfast of ours, so I hope you enjoy it!

Crustless Quiche with Spinach, Red Cabbage, Goat Cheese and Proscuitto

Yields: 6-8 servings.

4 eggs
300ml (1 1/4 cup) whole milk
75g (3/4 cup) grated parmesan cheese
120g (4 oz) soft goat cheese, softened (I use garlic & herb chevre)
1/2 tsp salt
1/2 tsp black pepper (preferably freshly ground)
1/4 tsp cayenne
1/4 tsp garlic powder
1/8 tsp nutmeg (preferably freshly ground)
2 tsp olive oil
1/4 head red cabbage, sliced into thin strips
1/2 medium onion, thinly sliced
2 large slices proscuitto
2 large handfuls raw spinach

1. Preheat your oven to 175°C/350°F. In a blender or large bowl with a whisk, combine the eggs, milk, half the parmesan, goat cheese, salt, pepper, cayenne, garlic powder and nutmeg. Put aside in the fridge while you prepare the cabbage.
2. In a large saucepan, heat the olive oil. Sautee the onions in the olive oil until translucent, then add the cabbage and remaining salt and sautee again until the cabbage is about halfway done. Pour 1/3 cup of water over the cabbage and put a lid on the pot. Allow the cabbage steam on low heat for about 10 minutes, or until cabbage is softened. Drain off any excess liquid and allow the cabbage to cool down enough to handle. Pat the cabbage dry using a paper towel.
3. Grease a 9″ pie pan liberally. Whisk your egg mixture again to reincorporate everything, then pour it into the pie pan. Place the spinach in the center of the batter, then distribute the cabbage mixture around the edges. (This is twofold: the ringed cabbage is pretty and keeping the spinach in the center makes the quiche easier to cut.)
4. Sprinkle your remaining parmesan over the top of the quiche, then tear your proscuitto into bite sized pieces and distribute that over the top as well. Bake for 45-55 minutes, or until the top is nicely browned and the center no longer looks liquid when you jiggle the pan. A slight wobble is good, but we don’t want liquid egg! Cool in the pan. Cut into 8 pieces and serve warm or cold.

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