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Three ramekins of Italian gnocchi quiche on a table

Italian Gnocchi Quiche

A layer of gnocchi makes up the crust of this delicious quiche loaded with Italian flavors: oregano, Italian cheese blend, garlic and basil. A tasty and festive holiday breakfast!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings
Calories: 452kcal

Ingredients

  • 2 cups gnocchi
  • 4 large eggs
  • ¾ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ cup Italian cheese blend See recipe note below
  • 1 clove garlic minced (about ½ tsp.)
  • 3 tablespoon olive oil
  • 1 cup fresh spinach squeezed dry and chopped
  • 1 cup grape or cherry tomatoes chopped
  • 1 large red bell pepper roasted and chopped. See recipe note below.

Instructions

  • Cook gnocchi according to package directions. Set aside.
  • Preheat oven to 350°F. Place eggs, milk, salt, oregano, basil and cheese in a medium bowl. Beat with an electric mixer for 3 minutes at medium speed.
  • Heat olive oil in medium skillet over medium heat. Saute garlic and spinach, about 1 minute.
  • Stir spinach, garlic, tomatoes and pepper into egg mixture.
  • Arrange gnocchi in a single layer in the bottom of four 8 oz. ramekins. Pour egg mixture over the top. Place ramekins in a baking dish and bake at 350°F for about 30 minutes or until centers are still slightly soft. The quiches will continue setting up outside of the oven. You don't want to overbake.

Notes

Note about cheese: I used an Italian cheese blend that is made up of mozzarella, smokes provolone, romano, fontina, asiago and Parmesan. If this is not available to you, I recommend making your own blend of mozzarella, smoked provolone, and Parmesan. These cheeses are usually readily available and not too expensive.
How to roast pepper: Position your oven rack to four inches from broiler element. Heat broiler to high. Place your red pepper on a cookie sheet or baking pan lined with aluminum foil. Roast under broiler, turning frequently with tongs, until the entire skin is charred and black. Remove pepper to a bowl. Cover with a plate and allow to sit for about 10 minutes. Then peel and chop

Nutrition

Calories: 452kcal | Carbohydrates: 50g | Protein: 17g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 193mg | Sodium: 821mg | Potassium: 339mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2513IU | Vitamin C: 63mg | Calcium: 149mg | Iron: 6mg