Delicious Crustless Spinach and Feta Quiche for Brunch

Description

This crustless spinach and feta quiche is a light yet satisfying dish perfect for brunch, lunch, or even a light dinner. Without a crust, it’s gluten-free and lower in carbs, yet still rich and flavorful thanks to creamy feta cheese, fresh spinach, and a fluffy egg base. The combination of savory feta and tender spinach creates a Mediterranean-inspired flavor profile, while a touch of herbs brings it all together. Serve it warm with a side salad or fresh fruit for a complete, elegant meal.

Ingredients for Delicious Crustless Spinach and Feta Quiche for Brunch

• 1 tbsp olive oil or butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 5 cups fresh spinach (about 150g), roughly chopped

• 6 large eggs

• 1 cup milk (whole or 2%, can substitute with almond milk)

• 1/2 cup heavy cream (optional for creamier texture)

• 1 cup crumbled feta cheese (about 150g)

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1/4 tsp ground nutmeg (optional, adds warmth)

• 1/2 tsp dried oregano or fresh herbs of choice

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish.

2. Sauté vegetables – Heat olive oil in a skillet over medium heat. Add onion and cook until softened (about 3–4 minutes). Stir in garlic and cook for another 30 seconds.

3. Wilt the spinach – Add spinach to the skillet and cook until wilted (2–3 minutes). Remove from heat and set aside to cool slightly.

4. Prepare egg mixture – In a large bowl, whisk together eggs, milk, cream (if using), salt, pepper, nutmeg, and oregano.

5. Assemble – Spread spinach mixture evenly in the prepared dish. Sprinkle feta cheese over the spinach. Pour the egg mixture on top.

6. Bake – Place in the oven and bake for 30–35 minutes, or until the center is set and the top is slightly golden.

7. Cool and serve – Let it rest for 5–10 minutes before slicing. Serve warm or at room temperature.

Notes

• This recipe is naturally gluten-free and low-carb.

• You can use frozen spinach—just thaw completely and squeeze out excess water before using.

• For dairy-free, substitute plant-based milk and vegan feta.

• Quiche can be stored in the fridge for up to 4 days and reheated gently in the oven or microwave.

Tips

• For extra flavor, add sun-dried tomatoes, roasted red peppers, or mushrooms.

• Use a mix of cheeses (e.g., cheddar + feta) for a richer taste.

• Avoid overbaking, as eggs can become rubbery.

• Letting it cool slightly before cutting helps maintain neat slices.

Servings

6 slices (about 1 slice per serving for brunch; can be cut into 8 for smaller portions).

Nutritional Information (per serving, based on 6 servings)

• Calories: ~210 kcal

• Protein: 12g

• Fat: 15g

• Carbohydrates: 4g

• Fiber: 1g

• Sugar: 2g

• Sodium: ~390mg

Benefits

• High in protein – Great for satiety and muscle maintenance.

• Low in carbs – Suitable for low-carb or keto-style diets.

• Rich in vitamins – Spinach provides vitamin A, vitamin K, and folate.

• Bone health – Eggs and feta supply calcium and vitamin D.

• Time-saving – Simple prep and versatile for make-ahead meals.

Q & A

Q: Can I freeze this quiche?
A: Yes! Wrap slices in plastic wrap, then foil, and freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) until warmed through.

Q: Can I make it ahead for brunch guests?
A: Absolutely. You can bake it a day ahead, store in the fridge, and warm it in the oven before serving.

Q: Can I use egg whites instead of whole eggs?
A: Yes, but the texture will be lighter and less rich. Use 8–9 egg whites in place of the 6 whole eggs.

Q: What can I serve it with?
A: Pair with mixed greens, roasted potatoes, or fresh fruit for a balanced brunch.