Here’s a light, flavorful, and easy Crustless Spinach, Onion & Feta Quiche — perfect for brunch, lunch, or a light dinner. It’s gluten-free, low-carb, and packed with savory flavor and protein.
🥚 Crustless Spinach, Onion & Feta Quiche
🧂 Ingredients:
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced (optional)
- 5–6 oz fresh spinach (or 10 oz frozen, thawed & squeezed dry)
- 4 large eggs
- 1 cup milk (whole, 2%, or plant-based)
- ½ cup heavy cream (or use more milk for lighter version)
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (optional, but classic with spinach)
- ¾ cup crumbled feta cheese
- ½ cup shredded mozzarella or Swiss cheese (optional for added creaminess)
👩🍳 Instructions:
1. Preheat Oven
- Preheat to 375°F (190°C).
- Grease a 9-inch pie dish or quiche pan.
2. Sauté Veggies
- In a skillet over medium heat, heat olive oil.
- Add chopped onion and cook until soft and golden (5–7 minutes).
- Add garlic (if using) and cook 1 minute more.
- Add spinach and cook until wilted (or just stir in thawed, drained spinach).
- Remove from heat and let cool slightly.
3. Make the Egg Mixture
- In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
4. Assemble the Quiche
- Spread the spinach-onion mixture evenly in the pie dish.
- Sprinkle crumbled feta and shredded cheese over the top.
- Pour the egg mixture over everything, making sure it’s evenly distributed.
5. Bake
- Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
- Let cool for 10 minutes before slicing.
🍽️ Serving Suggestions:
- Serve warm or at room temperature.
- Pairs beautifully with a simple green salad, roasted potatoes, or fruit.
- Great for meal prep — refrigerate and reheat slices for up to 4 days.