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baked crustless quiche with spinach and feta.
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4.70 from 56 votes

Crustless Spinach and Feta Quiche

A healthier quiche option with no crust and with homemade feta cheese!
Course Breakfast, Main Course
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 people
Calories 173kcal
Author Tracy

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!

Notes

Be sure to grease your pie dish well so that the quiche doesn't stick. 
Prep in Advance
You can make this ahead the day before. Prepare everything and assemble it in your pie dish.  Cover and store in the fridge.
Substitutions
Spinach
1 bunch of spinach = 10 oz, including stems and about 6.75 oz stems removed.  4 (packed) cups of just the leaves.
Frozen:  10 oz frozen = 1 bunch
Other Veggies:  Use any others you'd like!
Cheese:  You can substitute your favorite, but we prefer the combination of spinach and feta.
Kosher Salt:  Use 1/2 - 3/4 teaspoon of table salt for the 1 teaspoon of kosher salt. 
Storage
Fridge:  Store in the fridge for up to 3-4 days.  
Freezing:  Bake and then let completely cool before freezing. Freeze either whole (use an aluminum freezer-friendly pie dish) or in slices.  
 

Nutrition

Calories: 173kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 152mg | Sodium: 727mg | Potassium: 748mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10925IU | Vitamin C: 33mg | Calcium: 259mg | Iron: 4mg