Crustless Spinach, Onion & Feta Quiche
This crust less quiche is rich and savory, featuring sautéed onions, spinach, and tangy feta baked into a fluffy, cheesy egg custard. It skips the crust for a lighter, faster dish without sacrificing taste — perfect with a side salad or fruit.
⏱ Time
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~50–55 minutes
Ingredients
For a 9-inch quiche dish (serves 4–6):
1 tablespoon olive oil
1 medium yellow onion, finely sliced or chopped
3 cups fresh baby spinach (or 1 cup frozen spinach, thawed and drained)
4 large eggs
1 cup whole milk (or half-and-half for creamier texture)
½ cup crumbled feta cheese
½ cup grated Parmesan cheese (optional, adds richness)
¼ teaspoon nutmeg (optional, traditional in quiche)
½ teaspoon salt, or to taste
¼ teaspoon black pepper
Optional: 1–2 tablespoons chopped fresh dill or parsley
Instructions
1. Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan.
2. Sauté Veggies:
Heat olive oil in a skillet over medium heat. Add onions and cook 5–7 minutes until soft and lightly golden. Add spinach and cook until wilted (1–2 minutes for fresh, or just warm through if using thawed frozen spinach). Let cool slightly.
3. Prepare Egg Mixture:
In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in feta, Parmesan (if using), and herbs.
4. Combine and Pour:
Add sautéed spinach and onions into the egg mixture. Stir to combine. Pour into the greased dish and smooth the top.
5. Bake:
Bake for 35–40 minutes, or until the center is set and lightly golden on top. A knife inserted in the center should come out clean.
6. Cool & Serve:
Let sit for 5–10 minutes before slicing. Serve warm, at room temperature, or chilled.
Notes & Tips
Make it richer: Use half milk, half heavy cream or add more cheese.
Add-ins: Mushrooms, sun-dried tomatoes, roasted red peppers, or olives.
Storage: Keeps well refrigerated for 3–4 days. Reheat gently or enjoy cold.
Freezer-friendly: Freeze slices individually for easy meal prep!
❓ frequently Asked Questions FAQ
Q: Can I use frozen spinach?
A: Yes! Use 1 cup frozen spinach, thawed and squeezed dry.
Q: Can I make it dairy-free?
A: Use plant-based milk and vegan feta. Texture will be slightly different.
Q: Can I turn this into muffin cups?
A: Absolutely! Grease a muffin tin and bake at 350°F for 20–25 minutes.
Nutritional Information
Calories: ~170
Protein: 10g
Fat: 12g
Carbs: 4g
Fiber: 1g