Here is a simple, light quiche you can make quickly. It has no crust and uses spinach, onion, and feta.

introduction

This crustless spinach, onion and feta quiche is simple and tasty. It feels fresh and light. It works for breakfast, brunch, lunch, or a light dinner. The dish is easy to make and cleans up fast.

why make this recipe

It is quick and uses few ingredients.
It needs no crust, so it is lower in carbs.
It keeps well and reheats easily.
It uses basic pantry items and fresh spinach.

how to make Crustless Spinach, Onion and Feta Quiche

Preheat the oven and get a pie dish ready.
Cook the onion in olive oil until soft.
Add the spinach and cook until it wilts and any extra water is gone.
Whisk eggs, milk, salt, and pepper in a bowl.
Stir the cooked onion and spinach into the egg mix.
Add the crumbled feta and mix gently.
Pour the mix into a greased pie dish.
Bake until the quiche is set and lightly golden.
Let it cool for a few minutes, then slice and serve.

Ingredients :

2 cups fresh spinach, chopped
1 onion, diced
1 cup feta cheese, crumbled
4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

Directions :

Preheat your oven to 375°F (190°C).
Heat olive oil in a pan over medium heat.
Add diced onion and sauté until translucent.
Add chopped spinach and cook until wilted.
In a bowl, whisk together eggs, milk, salt, and pepper.
Add the sautéed onion and spinach to the egg mixture.
Stir in crumbled feta cheese.
Pour the mixture into a greased pie dish.
Bake for 30-35 minutes, or until the quiche is set and lightly golden.
Let it cool for a few minutes before slicing and serving.

how to serve Crustless Spinach, Onion and Feta Quiche

Serve warm or at room temperature.
Pair with a simple green salad or fresh fruit.
Cut into wedges for a brunch table or into squares for a snack.

how to store Crustless Spinach, Onion and Feta Quiche

Cool completely before storing.
Keep in an airtight container in the fridge for up to 4 days.
Reheat slices in the oven at 325°F (160°C) for 10–15 minutes or in the microwave for 1–2 minutes.

tips to make Crustless Spinach, Onion and Feta Quiche

Squeeze cooked spinach in a towel to remove extra water so the quiche sets well.
Use a nonstick or well-greased pie dish to avoid sticking.
Let the quiche rest a few minutes after baking to finish setting.
Taste the egg mix before baking and adjust salt and pepper if needed.

variation (if any)

Add cooked bacon or ham for meat.
Use Swiss or cheddar instead of feta for a different flavor.
Stir in herbs like dill or parsley for a fresh note.
Swap milk for half-and-half for a richer quiche.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water before using.

Q: Can I make this ahead?
A: Yes. You can bake it, cool it, and refrigerate. Reheat when ready to serve.

Q: Is this recipe low-carb?
A: Yes. It has no crust and is lower in carbs than a traditional quiche.

Q: Can I freeze this quiche?
A: You can freeze slices in an airtight container for up to 2 months. Thaw in the fridge before reheating.

Q: Can I use a different cheese?
A: Yes. Feta gives a salty tang, but cheddar, Swiss, or goat cheese work well.

Conclusion

For the original source and another take on this easy quiche, see Crustless Spinach, Onion and Feta Quiche – Baking Bites.