Crustless Spinach & Leek Quiches

I’m supposed to be preparing for a dinner party we’re hosting this evening, so this post is going to be short-n-sweet! Which is fine, since these quiches are short-n-sweet too, and really, what’s to say about quiche? Eggs + cheese = heaven. There you go.

Oh wait, I do have one note of explanation: I love pie crust as much as the next person, but one of many great things about quiche is that the filling alone is so delicious – and satisfying – that it’s damn tasty without the crust. What a nice way to enjoy something pretty and even celebratory without sweating the calories.

Of course if you can’t imagine quiche without the crust, absolutely include it. The filling below nicely fills a pie shell, or a pie plate if you want to bake it crustless in one dish, or as I wrote it below, baked in 6 4-oz. ramekins (cool leftovers and chill; micro reheat). Really, whatever you like best.

These quiches come together in about 15 minutes, which means dinner (or brunch) on the table in less than an hour. Tonight’s dinner, on the other hand, requires a bit more effort, so I’d best get chopping! If you’re interested, I’m making steaks with herb butter, Swiss chard sauteed with pancetta, raisins, & pine nuts, roasted new potatoes, and light (eggless) chocolate puddings.

Crustless Spinach & Leek Quiches
Makes 6 individual quiches

4 oz. cream cheese, softened (I use Neufchatel/light cream cheese)
1/4 c. milk
3 eggs
freshly grated nutmeg
salt & freshly ground pepper
1 Tbsp. butter
1 leek, white & pale green part only, halved lengthwise & sliced thin
1 5 oz. package fresh spinach
1/2 c. grated cheddar
1/4 c. grated Parmesan

Preheat oven to 400 degrees F. Grease 6 4-oz. ramekins and set them on a baking sheet.

Beat cream cheese in a mixing bowl until light and fluffy. Slowly beat in milk, then eggs. Add a few gratings of nutmeg, 1/2 tsp. of salt, and a few grinds of pepper. Set aside.

Heat a large saute pan over medium heat. Add butter and when it melts, stir in leeks. Add a sprinkle of salt and saute leeks for 5 minutes, until softened. Add spinach all at once, another light sprinkle of salt, and cover. Let spinach steam for 3-4 minutes, or until spinach is wilted. Saute for another 5 minutes or until most of the liquid is evaporated.

Divide leek-spinach mixture among the 6 ramekins. Top each with cheddar cheese. Top with egg mixture and sprinkle with Parmesan cheese. Bake for 20-25 minutes, or until eggs are set and golden brown on top. Let cool for 5 minutes, then serve.