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Easy Creamy Crustless Spinach and Feta Quiche

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A creamy, crustless spinach and feta quiche that’s quick and easy to make, perfect for brunch or a light dinner. This recipe delivers a rich, smooth texture with fresh spinach and tangy feta without the fuss of a crust.

Ingredients

Scale
  • 5 cups fresh spinach, packed (or frozen chopped spinach, thawed and well-drained)
  • 6 ounces crumbled feta cheese
  • 5 large eggs, room temperature
  • 1 cup (240 ml) half-and-half or heavy cream (can substitute whole milk for lighter quiche)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried oregano
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4 minutes.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the fresh spinach (or thawed frozen spinach, drained well). Cook, stirring frequently, until the spinach is wilted and most of the moisture has evaporated, about 5-7 minutes. Transfer to a bowl and set aside to cool slightly.
  5. In a large mixing bowl, whisk together 5 large eggs and 1 cup (240 ml) of half-and-half or heavy cream until smooth and pale.
  6. Add 1/2 teaspoon dried oregano, a pinch of nutmeg (if using), salt, and pepper to taste. Whisk again to combine.
  7. Once the spinach and onion mix is cool enough, squeeze out any excess liquid using a clean kitchen towel or paper towels.
  8. Stir the spinach mixture into the egg mixture, then fold in the 6 ounces (170 grams) of crumbled feta cheese evenly.
  9. Lightly grease your 9-inch (23 cm) baking dish with butter or oil. Pour the quiche mixture into the dish, spreading it out evenly.
  10. Place the dish in the preheated oven and bake for 30-35 minutes. The quiche should be set but still slightly jiggly in the center. A toothpick inserted near the middle should come out mostly clean.
  11. Let the quiche rest for 5-10 minutes before slicing to help it firm up and make slicing cleaner.

Notes

If the quiche browns too fast but is still jiggly inside, loosely cover with foil halfway through baking. Avoid overcooking to keep the quiche creamy. Use room temperature eggs and dairy for smooth custard. Squeeze out excess moisture from spinach to prevent watery quiche. Fresh herbs like dill or chives can be added before serving for extra flavor.

Nutrition

Keywords: spinach quiche, crustless quiche, feta quiche, easy brunch recipe, creamy quiche, gluten-free quiche, vegetarian quiche

Find it online: https://tessierecipes.com/easy-creamy-crustless-spinach-and-feta-quiche-recipe-for-perfect-brunch/