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Spinach, Tomato, and Feta Crustless Quiche Recipe

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4.1 from 15 reviews

This Spinach, Tomato, and Feta Crustless Quiche is a light yet flavorful dish perfect for breakfast, brunch, or a light dinner. Combining sautéed spinach and onions with fresh cherry tomatoes and tangy feta cheese, it offers a balanced and nutritious meal without the heaviness of a crust. Baked to golden perfection, this quiche is both easy to prepare and delightful to eat.

  • Total Time: 35-40 minutes
  • Yield: 8 servings

Ingredients

Vegetables & Herbs

  • 1 onion (diced, about 1 cup)
  • 6 ounces fresh baby spinach leaves
  • 1/2 cup cherry or grape tomatoes (halved)
  • Fresh basil leaves (optional, for garnish)

Dairy & Eggs

  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup feta cheese (reserve some for garnish)

Pantry

  • 1 tablespoon olive oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Salt & pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the quiche.
  2. Prepare the Pan: Lightly grease a 10-inch quiche or tart pan, or alternatively, a deep dish pie plate to prevent sticking.
  3. Sauté Onions: Heat the olive oil over medium-high heat in a skillet. Add diced onion and sauté until softened and translucent.
  4. Cook Spinach: Add the fresh baby spinach leaves to the skillet with the onions and cook until just wilted. If your skillet is small, cook in batches to avoid overcrowding. Season with salt and pepper to taste, then set the mixture aside to cool for about 5 minutes.
  5. Mix Egg Batter: In a mixing bowl, whisk together the eggs, all-purpose flour, and baking powder until smooth. Gradually whisk in the whole milk until well combined.
  6. Combine Mixtures: Stir the cooled spinach and onion mixture into the egg batter. Add additional pepper if desired and mix well.
  7. Assemble Quiche: Pour the egg and vegetable mixture into the prepared quiche pan. Evenly distribute the feta cheese on top.
  8. Add Tomatoes: Arrange the halved cherry tomatoes on the surface, gently pressing them so that only their tops are visible.
  9. Bake: Place the quiche in the preheated oven and bake for 25 to 30 minutes, or until the center is set and the edges turn golden brown and start pulling away from the pan.
  10. Cool and Garnish: Allow the quiche to cool for about 10 minutes to set fully. Garnish with the reserved feta cheese and fresh basil leaves if using, then serve warm or at room temperature.

Notes

  • You can substitute whole milk with a lower-fat milk if you prefer a lighter quiche.
  • Sautéing the spinach and onion mixture beforehand ensures excess moisture is released, preventing a soggy quiche.
  • This quiche is delicious both warm and at room temperature, making it great for make-ahead meals.
  • Feel free to swap feta for goat cheese or cheddar for a different flavor profile.
  • Use a non-stick quiche pan or line the pan with parchment paper for easier removal.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/spinach-tomato-and-feta-crustless-quiche-recipe/