Blue Cheese, Caramelized Onion, and Spinach Crustless Quiche

I love this quiche. The texture is flawless. It’s very blue cheese-y. (If you prefer less blue cheese, use 2 or 4 ounces.)

I used the Julia Child proportions again, and it worked very well. I used the Thomas Keller method of blending the eggs and cream and achieved the texture I wanted.

I realized after my last quiche experiment that I prefer to make the quiche into 8 servings, rather than the 6 for the last quiche.

This makes a thin quiche, but it can certainly be deeper if you add additional eggs and cream and ingredients.

Ingredients

3/4	cup heavy cream, or more if needed
2	eggs
1/4	cup egg beaters
1/2	tsp kosher salt
1/4	teaspoon freshly ground white pepper
6	oz onion, diced or sliced to your preference
6	oz fresh spinach
6	ounces blue cheese (prefer Bleu D’Auvergne)
1	tbs butter, unsalted, plus butter to grease pan

Method

1. Pre-heat oven to 325 degrees.
2. Sauté the onion in 1 tbs butter until caramelized, about 20-30 minutes.
3. Remove from pan.
4. Add spinach to pan and sauté until wilted.
5. Rub butter over inside of pie pan.
6. Layer onions on bottom of pie pan.
7. Add 4 ounces of cheese.
8. Add spinach.
9. Add remaining cheese.
10. Add salt and pepper.
11. Into measuring cup: break 2 large eggs into measuring cup, and add heavy cream until the combined liquid reaches one cup. Add to deep bowl.
12. Pour 1/4 cup of egg beaters into measuring cup and add 1/4 of heavy cream into bowl with eggs and cream.
13. Whisk and well-aerate.
14. Pour over filling in pie pan.
15. Bake for 30-55 minutes, or until it is puffed and lightly browned.