Crustless Spinach and Feta Quiche
Prep time: 15 mins | Cook time: 35-45 mins | Servings: 6-8
Ingredients
Eggs: 6 large
Dairy: 1 cup heavy cream (or whole milk for a lighter version)
Spinach: 2 cups fresh baby spinach, roughly chopped
Cheese: 1 cup crumbled Feta and 1 cup shredded Mozzarella or Monterey Jack
Aromatics: 1/2 small onion (finely diced) and 2 cloves garlic (minced)
Seasoning: 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano or Italian herbs
Butter/Oil: 1 tbsp for sautéing
Instructions
Preheat & Prep: Preheat your oven to 190°C (375°F). Grease a 9-inch round baking dish or a deep-dish pie pan thoroughly with butter or non-stick spray.
Sauté the Greens: In a skillet over medium heat, sauté the onions until soft. Add the garlic and chopped spinach. Cook just until the spinach wilts (about 2 minutes). Important: Squeeze out any excess liquid from the spinach so the quiche isn’t watery.
Whisk the Base: In a large bowl, whisk together the eggs, cream, salt, pepper, and half of your dried herbs until smooth and slightly frothy.
Layer the Flavors: Spread the sautéed spinach mixture evenly across the bottom of the prepared baking dish. Sprinkle the Feta and shredded cheese over the top.
Combine: Pour the egg mixture over the spinach and cheese. Use a fork to gently swirl the ingredients so they are evenly distributed. Sprinkle the remaining herbs on top for that beautiful finished look.
Bake: Place in the center of the oven and bake for 35–45 minutes. The quiche is done when the edges are golden brown and the center is set (it shouldn’t jiggle when you move the pan).
Rest: Let it sit for 10 minutes before slicing. This allows the internal structure to firm up so you get those clean, sharp slices shown in your photo.
Pro-Tips for Success
The Golden Top: If the top isn’t as brown as the photo near the end of the timer, turn on the broiler for the last 1–2 minutes—but watch it closely!
Add-ins: This recipe is very forgiving. You can add sun-dried tomatoes or sautéed mushrooms for extra depth.