Crustless Spinach and Feta Quiche
Our 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
- Caprese Breakfast Casserole
- Spinach and Feta Egg Cups
- 10 Minute Spinach and Feta Breakfast Quesadilla
- Perfect Soft Scrambled Eggs
- Turmeric Spinach and Eggs
- Homemade Shakshouka
- 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!
So easy and delicious, works with all kind of veggies.
I double this recipe, bake in muffin tins then freeze in packages of two. It makes a fantastic grab n go snack.
Love this made it 3 times. Twitch with spinach and once with asparagus, cheddar cheese, Parmesan ,and Gruyere cheese. Wonderful. Next will make it with zucchini and cheeses. Thank you
Grace! This just made my day – I LOVE the other veggies and cheeses you’ve used, too! Thank you so much for letting me know!
I make this recipe and bake in muffin tons then freeze. It makes a fantastic grab n go snack.
my daughter (11) and I just made this. It is in the oven. we can not wait to try!!!
That’s great! I’m so glad you made it with your daughter – what did you think!?!?
Just made this and am happy with results. True to recipe although I did chop the spinach before cooking and it finished cooking 5 minutes before posted time. The butter and parm made its own very thin crust. Will definitely make again. Need those greens and it can be for breakfast, lunch or dinner.
Jean I’m so glad you enjoyed it!! Thanks so much for sharing!
Hi, Tracy
How much spinach in weight? Shops sell bunches of spinach in different weights. Also, if i used frozen spinach, again what weight?
Thanks,
Leslie
Hi Leslie! We get about 10 oz or 4 cups of packed spinach per bunch (which includes the stems). That’s about 10 oz of frozen. So for this recipe you can use 2 10 oz bags of frozen spinach. Enjoy! Would love to hear what you think of the recipe!
I added caramelized mushrooms and it took this recipe to the next level! So good everyone in my families loved it!
Oh my gosh that’s the PERFECT addition!! Thanks for sharing!!
This is great! I gave the recipe to a friend, too.
So glad you enjoyed it, Elyse!!
Any experience or tips with freezing this recipe?
Yes! It freezes great! Be sure to cook it and then let it cool completely then it’s good to go!
added a chilli and a little left over bacon, delicious, am keeping this recipe, thanks!
Sounds great!!
Would frozen chopped spinach work in this recipe.?
It will! Just make sure it’s thawed and it’s drained from as much liquid as possible.
I loved this quiche, we had it for dinner last night, with enough left over for snacks today. Have you tried it with different cheese? The feta taste can get lost … Would cheddar work?
Hi Susan! Cheddar would be delicious, too! Any cheese, really! Enjoy- let me know what you think of it with cheddar!
Thanks Tracy, I will try cheddar!