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–+ servings

Crustless Spinach, Onion and Feta Quiche

A light, crustless quiche packed with tender spinach, sweet sautéed onion and tangy feta cheese — perfect for brunch, lunch or a simple dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

Main Ingredients

  • 6 large eggs
  • 1 cup milk whole or 2% for creamier texture
  • 5 cup fresh spinach packed, stems removed; can substitute 10 oz frozen, thawed and drained
  • 1 medium yellow onion thinly sliced
  • 4 oz feta cheese crumbled
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground
  • 0.125 tsp ground nutmeg optional, for warmth

Instructions
 

Preparation Steps

  • Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with a little olive oil.
  • Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 6 to 8 minutes.
  • Add the minced garlic to the onions and cook for 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted. Remove from heat and let cool slightly. If using frozen spinach, squeeze out excess moisture before adding.
  • In a large bowl, whisk together the eggs, milk, salt, pepper and nutmeg until combined.
  • Stir the sautéed spinach and onions into the egg mixture, then fold in the crumbled feta.
  • Pour the mixture into the prepared pie dish and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until the quiche is set in the center and lightly golden on top.
  • Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.

Notes

This crustless quiche is great reheated and can be customized with mushrooms, bell peppers or different cheeses. To make ahead, assemble and refrigerate (covered) up to 24 hours before baking.
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