Crustless Spinach Feta Quiche

This crustless spinach, onion and feta quiche combines tender vegetables with tangy cheese in a light, flourless base. Perfect for brunch gatherings or a simple weeknight dinner, this protein-packed dish delivers impressive flavor without the fuss of making a traditional crust.

I created this recipe during a particularly hectic week when I needed something versatile enough for both breakfast and dinner. The first time I served it to my family, my daughter who typically avoids anything with spinach asked for seconds and it has since become our go-to quiche recipe.

Ingredients

• Medium onion: Adds a sweet foundational flavor when properly sautéed until translucent
• Fresh Express Baby Spinach: Provides nutrient density and vibrant color look for bright, crisp leaves
• Large eggs: Create structure and richness always use room temperature for best results
• Egg beaters: Reduces overall cholesterol while maintaining protein content
• All purpose flour: Helps bind ingredients without needing a traditional crust
• Baking powder: Creates a slight lift and airy texture in the finished quiche
• Cayenne pepper: Adds subtle warmth that enhances the savory flavors
• Non fat milk: Provides moisture and protein without excess fat
• Feta cheese: Delivers tangy flavor and creamy pockets throughout look for authentic Greek feta for best flavor

Step-by-Step Instructions

Preheat the Oven:

Heat your oven to 400°F. This higher temperature helps create a nicely browned exterior while allowing the interior to set perfectly. Take the time to ensure your oven is fully preheated before baking as temperature fluctuations can affect the texture of your quiche.

Prepare the Baking Dish:

Thoroughly grease a 10 inch quiche or tart pan with cooking spray or oil. Pay special attention to the fluted edges if using a tart pan as these areas tend to stick. A glass pie plate works wonderfully as you can see when the bottom is properly browned.

Sauté the Vegetables:

Heat a medium skillet over medium high heat and add just enough oil to coat the bottom. Add diced onions and cook for about 5 minutes until they become translucent but not browned. Add fresh spinach in batches if necessary allowing each addition to wilt slightly before adding more. The volume will reduce dramatically as it cooks. Let this mixture cool slightly before adding to egg mixture to prevent premature cooking of the eggs.

Create the Quiche Base:

In a large bowl whisk together eggs and egg beaters until fully combined. Add flour and baking powder gradually while whisking to prevent lumps. The mixture should be smooth before proceeding. Slowly incorporate the milk continuing to whisk. Add cayenne pepper and a pinch of salt at this stage.

Combine and Assemble:

Fold the cooled spinach and onion mixture into the egg base ensuring even distribution. The vegetables should be suspended throughout the mixture rather than sinking to the bottom. Pour this combined mixture into your prepared pan spreading it evenly to the edges.

Add the Cheese:

Sprinkle crumbled feta evenly across the top of the quiche. Some will sink slightly while baking but most will create pockets of tangy flavor throughout the dish. For best results use a good quality feta and crumble it yourself rather than using pre crumbled varieties.

Bake to Perfection:

Place the quiche on the center rack of your preheated oven and bake for 25 minutes. The quiche is done when the center is just set and no longer jiggles when gently shaken. The edges should be golden brown and slightly pulled away from the sides of the pan.

Rest Before Serving:

Allow the quiche to rest for at least 5 minutes before slicing. This resting period allows the eggs to fully set and makes for cleaner slices. Serve warm or at room temperature for best flavor.

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The secret to this quiche's incredible flavor is properly cooking the onions until they're truly translucent but not browned. I once rushed this step and while the quiche was still good it lacked the sweet depth that properly sautéed onions provide. Taking those extra few minutes transforms the entire dish.

Make It Ahead

This crustless quiche is perfect for meal prep. After baking allow it to cool completely then refrigerate for up to 3 days. Individual slices can be wrapped and refrigerated making it easy to grab a quick protein packed breakfast. To reheat place a slice in the microwave for 30 seconds or warm in a 350°F oven for about 10 minutes until heated through.

Simple Substitutions

If you're looking to customize this recipe there are several easy swaps. For a gluten free version substitute the all purpose flour with almond flour or a gluten free flour blend. The baking powder can be replaced with baking soda and a touch of lemon juice. For a different flavor profile try replacing the feta with goat cheese or sharp cheddar. The spinach can be swapped for kale arugula or even Swiss chard depending on what's in season.

Serving Suggestions

This versatile quiche pairs beautifully with so many sides. For breakfast serve with fresh fruit and whole grain toast. For lunch or dinner I like to add a simple green salad dressed with lemon vinaigrette for a light refreshing contrast to the richness of the quiche. During tomato season nothing compares to serving this alongside thick slices of heirloom tomatoes with just a sprinkle of flaky salt.

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With just a handful of simple ingredients and a little preparation, this delicious quiche is bound to become a family favorite for any meal of the day.

Frequently Asked Questions

→ Can I substitute the egg beaters with regular eggs?

Yes, you can replace the 1/2 cup of egg beaters with 2 additional large eggs (for a total of 4 eggs in the recipe). This substitution maintains the proper consistency while using only whole eggs.

→ How do I know when the quiche is fully cooked?

The quiche is done when the center is set (not jiggly) and the edges are golden brown, typically after 25 minutes of baking. Insert a toothpick into the center - if it comes out clean, the quiche is ready.

→ Can I add other vegetables to this quiche?

Absolutely! This quiche is versatile and works well with additions like bell peppers, mushrooms, or cherry tomatoes. Just make sure to sauté any additional vegetables first to remove excess moisture before adding them to the egg mixture.

→ Is this quiche suitable for freezing?

Yes, this crustless quiche freezes beautifully. Cool completely, then wrap individual slices or the whole quiche in plastic wrap and foil. Freeze for up to 3 months. Reheat in a 350°F oven until warmed through.

→ What cheese can I use instead of feta?

If you're not a fan of feta, try goat cheese for a similar tangy flavor, or use shredded Swiss, Gruyère, or cheddar for a different but delicious option. Each cheese will create a slightly different flavor profile.

→ Why is my quiche watery?

Excess moisture usually comes from the vegetables. Be sure to thoroughly cook the spinach and onions to release their water content before adding to the egg mixture. Patting the vegetables dry with paper towels can also help remove extra moisture.