Florentine Gruyere Mini Quiche

This quiche recipe is crustless and a go to favorite for brunch, lunch or snack for the kids.  Prepare ahead and freeze for last minute breakfast.

 6 large eggs, beaten lightly

1 cup heavy cream

1/2 teaspoon each of salt and pepper

1/2 teaspoon thyme

1/4 teaspoon cayenne pepper

1/2 cup red onion, minced fine

1/2 cup sweet red pepper, minced fine

1 1/2 cups baby spinach, blanched and chopped*

1 tablespoon fresh basil, chiffonaded

1 cup Gruyere cheese grated


Preheat oven to 325 degrees.  Spray the muffin tins with nonstick cooking spray.

In a medium bowl beat the eggs with a whisk; add the cream, and season with salt and pepper, thyme and cayenne pepper.  Set aside.


Sauté the red onion and red pepper in a little olive oil for about 5 minutes till tender.  Cool and add to the egg mixture along with spinach and basil.  Stir well and carefully ladle the mixture into the muffin tin. Top each with grated cheese. Bake on the center rack for 12 – 15 minutes until the egg mixture is set.  Remove from the oven and let rest for 5 minutes before carefully removing from the pan and serving.


*Blanch the spinach by dropping into boiling water for 30 seconds and drain; squeezing out any excess water before chopping.





Mary Stodola
For me, providing delicious food and cooking excitement is a labor of love. On my journey through life I too was diagnosed with breast cancer in 2000. Faced with the greatest challenges of my life I chose to depend on the love and support of family and friends. I am honored to be apart of New Focus Daily Magazine and look forward to sharing the importance of enjoying a healthy diet with wholesome foods, and what it means to take care of yourself. Culinary blessings! Mary