Crustless Spinach and Feta Quiche
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
6 people
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Calories
173 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Crustless Spinach and Feta Quiche
Description
Crustless Spinach and Feta Quiche highlights fresh spinach sautéed with garlic and onion, combined with eggs, milk, and crumbled feta for a savory custard baked without a crust. The Parmesan cheese underlayer adds subtle texture and flavor while preventing sticking. Baking at moderate heat until set develops a smooth, firm custard with bright green spinach pockets. This quiche offers a delicate balance of creamy and tangy notes, with garlic and sautéed onions enhancing depth.
The dish pairs well with light side salads or fresh fruit for brunch or lunch occasions. Its crustless form makes it quicker to prepare and lowers carbohydrate content compared to standard quiches.
Greasing the pie dish thoroughly is important to prevent sticking. This quiche can be made a day ahead and refrigerated before baking. Cooked leftovers store up to 3-4 days chilled and bake well when fully cooled before freezing either whole or in slices.
Ingredients
- 2 bunches spinach washed and trimmed from stems, fresh
- 3 oz feta cheese
- 3 cloves garlic minced
- 1/2 - 1 tablespoon olive oil
- 1/2 onion small, white, diced
- 5 egg
- 2/3 cups milk 2%
- 2 tablespoons Parmesan Cheese shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
- butter for greasing; or non-stick spray
Instructions
- Pre-heat oven to 350°.
- Grease a pie dish with butter. Add shredded parmesan cheese to bottom of dish and spread in a very thin layer.
- In a large saute pan, heat olive oil on medium. Add garlic and onion until translucent. Add spinach and saute, mixing often until spinach is bright and wilted. Remove from pan and put in a bowl.
- In a separate large bowl, add 5 eggs, 2/3 cup of milk, salt, and pepper. Whisk well.
- Add crumbed feta to bowl with spinach. Add spinach mixture to large bowl with eggs. Mix well.
- Pour egg and spinach mixture into pie dish so that it fills dish but doesn't overflow.
- Bake for 50 minutes until egg has set.
- Serve and enjoy!
Notes
- Grease the pie dish thoroughly to prevent sticking during baking.
- This quiche can be assembled in advance and refrigerated overnight before baking.
- One bunch of spinach equals about 10 oz; feel free to substitute frozen spinach or other vegetables as desired.
- Feta cheese can be swapped for other varieties, but the spinach-feta combination is recommended.
- Use 1/2 to 3/4 teaspoon table salt in place of 1 teaspoon kosher salt if necessary.
- Store leftovers in the refrigerator for up to 3-4 days.
- For freezing, bake fully, cool completely, then freeze whole or sliced in appropriate containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 152mg | 51% |
| Sodium | 727mg | 30% |
| Potassium | 748mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 10925IU | 219% |
| Vitamin C | 33mg | 37% |
| Calcium | 259mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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