Description

A light, flavorful, and versatile quiche that’s perfect for breakfast, brunch, or a light lunch. Packed with fresh spinach and tangy feta, this crustless version is easy to prepare, healthy, and satisfying. Its Mediterranean-inspired flavors make every bite delightful, while the absence of a crust keeps it lower in calories without sacrificing taste. Ideal for busy mornings, casual gatherings, or a cozy weekend treat.

Ingredients

Scale

6 large eggs
1 cup milk (whole, 2%, or plant-based)
1 cup crumbled feta cheese
2 cups fresh spinach, chopped
1 small onion, finely diced
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)
2 tablespoons olive oil or butter
¼ cup grated Parmesan cheese (optional, for topping)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
Heat olive oil in a skillet over medium heat. Sauté diced onion for 3–4 minutes until translucent. Add garlic and chopped spinach, cooking for 2–3 minutes until the spinach wilts. Remove from heat.
In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until slightly frothy.
Stir in the sautéed vegetables and crumbled feta until evenly combined.
Pour the mixture into the prepared baking dish and smooth the top. Sprinkle with grated Parmesan if desired.
Bake for 35–40 minutes, or until the top is lightly golden and a knife inserted comes out clean.
Let the quiche cool for 5–10 minutes before slicing. Serve warm, at room temperature, or chilled.

Notes

For frozen spinach, thaw completely and squeeze out excess water to prevent a watery quiche.
Customize with other vegetables like mushrooms, bell peppers, or zucchini.
To make vegan, replace eggs with chickpea flour or silken tofu, and use plant-based milk and cheese alternatives.
For a heartier version, add cooked chicken, turkey, or smoked salmon.
Avoid overloading with wet ingredients to prevent sogginess.

Prep Time: 15 minutes
Cook Time: 35–40 minutes