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Spinach, Tomato and Feta Crustless Quiche

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A quick and easy crustless quiche loaded with fresh spinach, cherry tomatoes, and tangy feta cheese. Perfect for a light breakfast, brunch, or even a simple dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 5 oz (about 5 cups) fresh spinach
  • 1 cup cherry tomatoes, halved
  • 6 large eggs
  • 1/2 cup milk (or heavy cream for richness)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or a 10-inch tart pan.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Add spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together eggs and milk (or cream). Season with salt, pepper, and red pepper flakes if using.
  5. Spread the cooked spinach and onion mixture evenly in the prepared pie dish. Arrange cherry tomato halves on top. Sprinkle feta cheese (and mozzarella, if using) over the vegetables.
  6. Pour the egg mixture over the fillings, making sure it coats everything evenly. Gently press down with a fork to ensure fillings are submerged.
  7. Bake for 25-30 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted near the center should come out clean.
  8. Let cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Notes

For a dairy-free version, substitute milk with unsweetened almond or oat milk and omit the cheeses or use vegan alternatives. This quiche can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Find it online: https://cheerychop.com/crustless-spinach-tomato-feta-quiche/