Crustless Spinach, Tomato & Feta Quiche

A light and savory crustless quiche that’s perfect for breakfast, brunch, or a quick dinner. This version skips the crust for a low-carb, gluten-free option that doesn’t skimp on flavor.

Ingredients

• 1 cup fresh spinach, chopped (lightly packed)

• ½ cup cherry tomatoes, halved

• ½ cup feta cheese, crumbled

• 4 large eggs

• ½ cup milk (whole milk preferred for creaminess; use 2% or non-dairy as needed)

• ½ teaspoon salt (adjust to taste; feta is salty)

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon olive oil, for greasing the pie dish

‍ Preparation Steps

1. Preheat oven to 375°F (190°C).
   Position a rack in the center of the oven.

2. Prepare the pie dish: Lightly grease a 9-inch pie plate or quiche dish with the olive oil. This helps prevent sticking and makes cleanup easier.

3. Prep the vegetables:

   • Wash and chop the spinach. You can sauté it for 1–2 minutes in a dry pan if you want it slightly wilted, but it’s not necessary.

   • Rinse and halve the cherry tomatoes. Pat dry with a paper towel to avoid extra moisture.

4. Layer the filling:

   • Spread chopped spinach evenly in the prepared dish.

   • Scatter the cherry tomatoes over the spinach, cut side up.

   • Sprinkle the crumbled feta on top.

5. Make the egg custard:

   • In a medium bowl, crack in the eggs and add milk.

   • Season with salt and pepper.

   • Whisk thoroughly until well combined and slightly frothy.

6. Assemble and bake:

   • Pour the egg mixture slowly over the spinach, tomato, and feta.

   • Tap the dish gently on the counter to remove air bubbles and help the mixture settle evenly.

   • Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.

7. Cool and serve:

   • Allow to cool for 10 minutes before slicing. The quiche will continue to firm up as it cools.

   • Serve warm, at room temperature, or chilled.

Serving Suggestions

• Breakfast or brunch: Serve with a fresh fruit salad or buttered toast.

• Lunch or dinner: Pair with a green salad and roasted potatoes.

• For a crowd: Double the recipe and bake in a 9×13-inch dish (bake 5–10 minutes longer).

Variations & Substitutions

• Vegetables: Add sautéed mushrooms, zucchini, or bell peppers.

• Cheese: Try goat cheese, shredded mozzarella, or Parmesan.

• Herbs: Add 1 tsp dried oregano, thyme, or fresh dill for extra flavor.

• Milk options: Swap whole milk with half-and-half or a non-dairy alternative like almond or oat milk.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Slice and wrap tightly; freeze for up to 2 months. Thaw overnight in the fridge.

• Reheat: Microwave slices for 30–60 seconds or reheat in a 325°F (165°C) oven until warmed through.

❓ FAQ

Q: Can I make this ahead of time?
A: Yes! Bake it up to 2 days in advance and store in the fridge. Reheat slices as needed.

Q: Can I use frozen spinach?
A: Absolutely. Use ½ cup of thawed frozen spinach, squeezed very dry before using.

Q: Why is my quiche watery?
A: Excess moisture from tomatoes or spinach can cause this. Blot veggies dry and avoid overbaking.

Q: How do I know when it’s done?
A: The center should be set (not jiggly) and lightly golden. A knife inserted should come out clean.