Description
This Crustless Spinach, Tomato & Feta Quiche is an easy, flavorful, and protein-packed dish made with fresh veggies, creamy feta, and no crust for a lighter, fuss-free bake. Perfect for breakfast, brunch, or meal prep!
Ingredients
For the Quiche
- 1 teaspoon extra-virgin olive oil or butter (for greasing the pan)
- 4 large eggs
- 2 cups milk
- ¾ cup all-purpose flour (whole wheat flour also works)
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 small onion, finely diced
- 16 oz frozen spinach, thawed and squeezed completely dry
- 8 oz feta cheese, crumbled
- 1 pint cherry tomatoes, halved (or tomatoes sliced ½-inch thick)
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or similar baking dish with olive oil or butter. - Prepare Egg Base
In a large mixing bowl, whisk together the eggs and milk until smooth. - Combine Dry Ingredients
In a separate bowl, mix the flour, baking powder, salt, and black pepper. Add to the egg mixture and whisk until the batter is smooth with no lumps. - Fold In Veggies & Cheese
Add the diced onion, well-squeezed spinach, and crumbled feta. Stir until evenly distributed. - Add Tomatoes
Fold in half of the tomatoes. Pour the mixture into the prepared dish, then arrange the remaining tomatoes on top, cut side up. - Bake
Bake for 45–55 minutes, or until the center is set and the top is lightly golden. - Cool & Serve
Allow the quiche to rest for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Squeeze spinach completely. Excess water will make the quiche watery.
- Use fresh tomatoes? Pat them dry before adding to reduce moisture.
- Add protein: Bacon, ham, or chicken work well.
- Cheese swaps: Try goat cheese, cheddar, Swiss, or mozzarella.
- Meal prep friendly: Slices reheat beautifully for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes