Crustless Spinach, Onion & Feta Quiche
Servings: 6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients:
1 tbsp olive oil or butter
1 medium yellow onion, thinly sliced
2–3 cloves garlic, minced
5 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
6 large eggs
1/2 cup whole milk or half-and-half
1/4 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp nutmeg (optional, but lovely with spinach)
1 cup crumbled feta cheese
1/2 cup shredded mozzarella or cheddar (optional for extra meltiness)
Cooking spray or butter (for greasing the pan)
Instructions:
Preheat Oven:
Preheat to 375°F (190°C). Grease a 9-inch pie dish or round baking dish with cooking spray or butter.
Sauté Onions & Spinach:
Heat olive oil in a skillet over medium heat. Add onions and cook until soft and golden (about 10 minutes). Add garlic and cook 1 more minute.
Stir in fresh spinach and cook until wilted. (If using frozen, just stir it in to warm.)
Whisk Eggs & Seasonings:
In a large bowl, whisk eggs, milk, salt, pepper, and nutmeg.
Assemble Quiche:
Add the cooked onion-spinach mixture to the bottom of the greased dish. Sprinkle feta (and shredded cheese if using) over top. Pour egg mixture evenly over everything.
Bake:
Bake for 35–40 minutes or until the center is just set and slightly golden on top. A knife inserted in the center should come out clean.
Cool & Serve:
Let sit for 5–10 minutes before slicing. Serve warm, room temp, or even cold the next day.
Serving Ideas:
Pair with a light salad or roasted potatoes for a full meal.
Great for brunch, lunch, or meal prep—it reheats beautifully!
Variations:
Add protein: Crumbled bacon, chopped ham, or cooked sausage.
More veggies: Add sautéed mushrooms, bell peppers, or sun-dried tomatoes.
Dairy-free: Use plant-based milk and skip the cheese (or use dairy-free alternatives).