Crustless spinach quiche with onion and feta served on a plate

Crustless Spinach, Onion, and Feta Quiche

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introduction

This crustless spinach, onion and feta quiche is simple and light. It has tender spinach, soft onions and salty feta in an egg and milk base. It bakes without a crust so it is quick and lower in carbs.

why make this recipe

This recipe is quick, uses few ingredients, and tastes fresh. It works for breakfast, lunch or a light dinner. The no-crust version saves time and keeps it easy to slice and serve.

how to make Crustless Spinach, Onion and Feta Quiche

You cook the onion and spinach first, then mix them into beaten eggs and milk. Stir in feta, pour into a greased pie dish, and bake until set. Let it cool a little, then slice.

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 :

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

how to serve Crustless Spinach, Onion and Feta Quiche

Cut into wedges and serve warm or room temperature. Offer a simple side salad or fresh fruit. It also pairs well with toast or roasted tomatoes.

how to store Crustless Spinach, Onion and Feta Quiche

Cool completely before storing. Cover and keep in the refrigerator for up to 3 days. Reheat slices in the oven or microwave. To freeze, wrap portions tightly and freeze up to 1 month; thaw in the fridge before reheating.

tips to make Crustless Spinach, Onion and Feta Quiche

  • Use fresh spinach for best flavor. Thaw and drain frozen spinach well if you use it.
  • Cook the onions until soft to avoid raw onion bites.
  • Beat the eggs and milk until smooth for an even texture.
  • Check the center with a knife; if it comes out clean, the quiche is done.
  • Let it rest a few minutes before slicing so it holds shape.

variation (if any)

  • Add cooked mushrooms, bell peppers, or chopped ham for extra flavor.
  • Swap feta for goat cheese or shredded cheddar.
  • Use half-and-half instead of milk for a richer quiche.

FAQs

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

Q: Can I make this dairy-free?
A: You can use a dairy-free milk and skip the feta or use a plant-based cheese.

Q: How do I know when it is done?
A: The quiche is done when the center is set and the top is lightly golden. A knife should come out clean.

Q: Can I add herbs?
A: Yes. Fresh dill, parsley, or chives work well with feta and spinach.

Q: How many does this serve?
A: It usually serves 4 to 6 people, depending on portion size.

Conclusion

For a simple reference and slight variations on this recipe, see Crustless Spinach, Onion and Feta Quiche – Baking Bites.