This easy-to-make Crustless Spinach and Feta Quiche is your lighter, low-carb homemade quiche solution! It's packed full of fresh spinach and feta cheese, making it a healthy, hearty, easy to make, any time of the day meal!
Oh, hey! It's been a while! It's for a good reason - lots of new and exciting recipes coming at ya! Including one of our latest, this crustless quiche. Last week I made it twice. Twice! That's how good it is and that's why it's made it into our regular rotation. Friends, meet our Crustless Spinach and Feta Quiche!
Ingredients Needed:
We love this quiche because it is so simple and easy to make. Nothing complicated, nothing super fancy. Just whole foods, and whole flavor.
- Spinach, Onions, and Garlic - Sautéed until soft. You could also use kale, shallots, add mushrooms or other veggies!
- Feta Cheese - I just love the flavor feta cheese adds. Plus, when we make our own Feta Cheese From Scratch, this is one of our favorite ways to use it!
- Eggs and Milk - Whisked together! We use 2% milk because that's what we drink in the house, but you could also use 1% or Whole, even.
- Butter and Parmesan Cheese - Instead of a crust, we just give a pie dish a nice butter coating and then add a little layer of cheese.
- Salt and Pepper - To taste, although we find with the saltiness of the feta cheese, you don't need to add much more!
Step-by-Step Instructions
Step 1: Because it doesn't have our normal butter laden (and delicious) pie crust (like we use for our Ricotta Tomato Pie From Scratch), I greased the pie dish with some butter and Parmesan cheese. Just enough for a light layer for all the quiche-y goodness to rest on.
Tip: You can also use a 9 inch aluminum pie pan if you plan to freeze. Here's what we keep on hand to use!
Step 2: Whisk the eggs and the milk together.
Step 3: Sauté the minced garlic and onion and added the spinach until it was wilted. With that, the parm / butter base, eggs and milk, and feta, I was ready for a super simple yet delicious quiche.
I had also just finished making some homemade feta cheese, which is truly my most favorite cheese to make. Not only is it delicious, but it lasts up to 4 weeks! This quiche was totally inspired by this feta. Ok that and because my husband has requested more spinach in our daily diets. Spinch+feta? Win.
Step 5: Add the feta to the spinach, onion and garlic and then mix with the eggs and pour it all into the pie dish.
Note: We use a standard 9 inch pie dish like this one.
A perfect fit ready for the oven!
Step 6: Bake! 50 minutes later, we had a perfectly cooked quiche.
Packed with spinach! Popeye would have totally approved. My studly husband did! It made a great protein, vitamin K, etc. rich dinner for him and a healthier brunch option for the gals!
Customizable!
Although we love this recipe exactly as it is, we also use it as a base to make a huge variety of other quiches! Here are some of our favorite additions:
- Mushrooms
- Bacon
- Cheddar cheese
- Gruyere
- Zucchini
- Sausage
- Diced ham
- Peas
Make it your own! But be sure to share with me what you've added - I love hearing your substitutions/additions!
Our Other Favorite Egg Dishes
10 Minute Spinach and Feta Breakfast Quesadilla
Spinach, Ham, and Cheddar Quiche
FAQs
Definitely! You can make it like our Spinach, Ham, and Cheddar Quiche. You'll just want to reduce the ingredients to fit in the dish with the crust. Reduce to 4 eggs.
Definitely. It's totally customizable! Just give whatever veggies you add a quick sauté to soften.
Yup! Cook and let it cool completely first and either freeze it whole or freeze it in slices.
Yes! Just make sure that it's thawed and drained from as much liquid as possible first before sautéing.
We prefer to use 2% milk for this but you can use skim - whole, just keep in mind it will affect the richness of the dish. You can also use a soy milk sub, although the flavor won't be as rich. We don't recommend using almond, or coconut milk because it will affect the flavor.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Crustless Spinach and Feta Quiche
Equipment
Ingredients
- 2 bunches fresh spinach washed and trimmed from stems.
- 3 oz feta
- 3 cloves garlic, minced
- 1/2 - 1 tablespoon of olive oil
- 1/2 small white onion, diced
- 5 eggs
- 2/3 cups 2% milk
- 2 tablespoons Parmesan cheese, shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 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!
Excellent! This is the best spinach cheese quiche I've ever eaten. Perfect for breakfast, lunch or dinner. I served it with oil and vinegar dressed coleslaw. I scattered 1 teaspoon dried dill on top before placing in oven. I'll definitely make this again. Spreading grated parmesan spread on baking dish before pouring in the egg, cheese, spinach mixture is brilliant! What a great idea. I wonder whether you could clarify "2 bunches of spinach" as it seems imprecise. I washed, dried, measured fresh spinach and it totaled 3 cups. Maybe I'll add another cup next time. Thank you!
Thank you so much for sharing and taking the time to leave a review, Martha! In the notes of the recipe you'll find the bunches equivalents, but 2 bunches is about 20 oz or about 8 cups, so next time start with 4 and see if that's enough before going up from there 😀
going to try it but looks good
Can't wait to hear what you think, Mona!
I’m sorry that I didn’t read the notes about how much a bunch of spinach is. So I put less than what you said. Durant make t difference but I gotta ask why didn’t you just say what a bug was instead of putting it in the notes.
I felt like having a spinach feta dish of some sort and stumbled upon your recipe. I am SO glad that I did! Observing some of the comments about the salt, I reduced the amount of kosher salt to 3/4 of a teaspoon, just in case. The dish is easy to make and is absolutely scrumptious. My husband was not expecting such an elegant lunch. I served it with Savory Chicken Sausages on the side. Both of us were rolling our eyes and sighing deep sighs of satisfaction. The flavor is AMAZING. Yet, since it is so light, it is filling without leaving you feeling heavy. Even though it is not decadent, it tastes like it is! Also, it was quite pretty! Wish I could post a photo!
This is so wonderful to hear, Diane! I'm so glad you enjoyed it and it sounds great with chicken sausage. Thanks so much for taking the time to leave such a wonderful review - if you have Instagram you can also drop a photo there and tag me!
Just made and tasted this. Love the crust that the Parmesan and butter make, but the actual quiche itself is so over seasoned. It’s just so salty it’s hard to eat. I added the exact quantities that were listed, so I’m not sure what went wrong.
Hi Rebecca, so sorry to hear this! Did you use table salt in place of kosher salt? That can up the salt level because it's not a 1:1 ratio, I just updated the recipe card to note that. Or maybe the feta you used is a little extra salty? No matter what, I'm sorry that this didn't work out for you.
This was delicious! I did add ham, so I should have reduced the salt a bit, but the flavor was wonderful. Thank you so much for this simple but highly satisfying recipe.
Oh yum, that sounds delicious! Thanks so much for sharing that you enjoyed it!
loved it and my company did too
Wonderful to hear, Linda! Thanks so much for sharing.
Very good and easy to make. Thanks!
So wonderful to hear, Teri!! Thanks so much for sharing!
Oh, come on, be a little adventurous! You can read the ingredients & quantities of each, and know it will be delicious. I'm trying it tomorrow and may do a bit of improvising myself!
Did anyone actually make this dish? I came here to see real reviews and all I see is people commenting on how delicious it "looks and sounds"? I really want to make this recipe but will search for one with actual reviews of the food.
Hi Gina, if you read ALL of the reviews, you will find at least 10 from readers who have made this recipe and their notes.
I made this Recipe on Saturday afternoon for Sunday Tea - so it had to be re-heated - it was great! All my guests enjoyed it. I'll def add it to my favourites;-)
That's so great to hear, Anne! Thanks so much for sharing!
I made it and it was fantastic.
<3
I made this at the lake for breakfast. It was fantastic. The flavor is great and uses so few ingredients to get such great flavor. I am glad I made it. Being at the lake, I like to make easy dishes, few ingredients, yet bursting with flavor.
I made this and it was FANTASTIC!! I am actually making it again today!
I make this all the time only use spinach, eggs, feta cheese, half and half for the milk, some everything bagel seasoning..and add extra parm cheese in bottom of buttered pie plate...bake for 40 minutes in my stove. Sometimes I add slices of thin pepperoni on top before I bake it. This recipe is wonderful. I have even used broccoli slightly steamed instead of spinach, and also used asparagus slightly steamed instead of the spinach...it’s all good.