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Best Easy Crustless Spinach and Feta Quiche

crustless spinach and feta quiche - featured image
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This crustless quiche is forgiving, flexible, and tastes like pure comfort. It’s become my go-to for lazy Sunday brunches, quick weeknight dinners, and late-night kitchen experiments.

Ingredients

Scale
  • 8 large eggs
  • 5 ounces fresh baby spinach (about 5 cups packed)
  • 6 ounces feta cheese, crumbled
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • ½ cup whole milk
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon freshly grated nutmeg
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or 10-inch oven-safe skillet with olive oil or cooking spray.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the fresh spinach to the skillet in handfuls, stirring constantly, until wilted (about 2-3 minutes). Remove from heat.
  4. Transfer the cooked spinach mixture to a clean kitchen towel or paper towels. Let cool slightly, then squeeze firmly to remove as much liquid as possible.
  5. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until fully combined and slightly frothy.
  6. Add the squeezed spinach mixture and crumbled feta to the egg mixture. Stir gently until evenly distributed.
  7. Pour the egg mixture into the prepared dish. Spread into an even layer and tap gently on the counter to release air bubbles.
  8. Bake for 25-30 minutes, until the edges are set and golden, and the center is just slightly jiggly. A knife inserted into the center should come out clean.
  9. Remove from the oven and let cool in the dish for at least 10 minutes before slicing.
  10. Slice into wedges and serve warm, at room temperature, or cold.

Notes

Don’t skip squeezing the spinach—it prevents a watery quiche. Use room temperature eggs for even cooking. Let the quiche rest for 10 minutes before slicing for cleaner cuts. For a richer quiche, substitute half-and-half or heavy cream for the milk.

Nutrition

Keywords: crustless quiche, spinach feta quiche, easy quiche, gluten-free quiche, vegetarian quiche, low-carb quiche

Find it online: https://lolaspoon.com/best-easy-crustless-spinach-and-feta-quiche/