Print

Spinach, Tomato and Feta Crustless Quiche

Print Recipe

A delicious and easy crustless quiche packed with spinach, tomatoes, and feta cheese. Perfect for breakfast, brunch, or a light dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach
  • 1 cup cherry tomatoes, halved
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
  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 1 minute more.
  3. Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together eggs, milk, salt, black pepper, and red pepper flakes if using.
  5. Spread the spinach mixture evenly in the prepared pie dish. Top with cherry tomatoes and crumbled feta cheese.
  6. Pour the egg mixture over the vegetables and cheese. Sprinkle with Parmesan cheese.
  7. Bake for 25-30 minutes, or until the quiche is set in the center and lightly golden on top. Let cool for 5 minutes before slicing and serving.

Notes

You can substitute the feta with goat cheese or cheddar. For a dairy-free version, use unsweetened almond milk and omit the cheese, adding nutritional yeast for flavor. This quiche can be stored in the refrigerator for up to 3 days.

Nutrition

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