Spinach, Tomato and Feta Crustless Quiche
User Reviews
4.9
Spinach, Tomato and Feta Crustless Quiche
Description
The Spinach, Tomato and Feta Crustless Quiche blends soft cooked spinach and onion with a light egg and flour mixture, baked without a crust. Fresh baby spinach is sautéed until just wilted alongside onion, then folded into a batter of eggs, milk, flour, and baking powder. The feta cheese topping adds a rich, tangy saltiness, complemented by halved cherry tomatoes pressed gently into the surface before baking. Baking until the edges turn golden and the center is set results in a delicate, sliceable quiche.
This quiche offers a tender, creamy texture with a slightly firm top from the flour and baking powder. The acidity and juiciness of the tomatoes balance the savory feta and leafy spinach. It can be served hot for a comforting meal or chilled for a picnic or light lunch. Fresh basil leaves add an optional herbal aroma and bright flavor as a finishing touch.
The recipe omits added salt, relying on feta cheese for seasoning, but fresh ground pepper can be added to taste. Cooling the quiche before slicing helps it hold its shape. The simple, crustless format streamlines preparation and reduces baking time while keeping the dish light.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced (about a cup)
- 6 ounces spinach fresh baby leaves
- salt to taste
- black pepper to taste
- 4 egg large
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups milk
- 1/2 cup feta cheese (save a little for garnish)
- 1/2 cup tomatoes halved, cherry or grape
- basil optional, for garnish, fresh leaves
Instructions
- Preheat oven to 400F.
- Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
- Heat the olive oil over medium high heat in a skillet, and saute the onion until softened.
- Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
- Whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.
- Pour egg mixture into quiche pan. Top with feta.
- Place the tomato halves on top, and press gently so only the surface is visible.
- Bake for 25-30 minutes, or until center is set and the edge is golden brown - and pulling away from the pan.
- Cool for 10 minutes.
- Garnish with extra feta, and some basil (optional).
- Slice, and serve.
Notes
- The quiche can be enjoyed hot, room temperature, or chilled for convenience and flexibility.
- Feta cheese provides sufficient saltiness, so additional salt is optional and can be adjusted based on preference.
- Adding freshly ground black pepper enhances the flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 174mg | 7% |
| Potassium | 295mg | 6% |
| Sugar | 3g | 6% |
| Vitamin A | 2270IU | 45% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 148mg | 15% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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