Name: Crustless Spinach, Onion and Feta Quiche
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 medium onion, thinly sliced; 4 cups fresh spinach, roughly chopped; 6 large eggs; 1/2 cup milk (or dairy-free alternative); 1 cup crumbled feta cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried oregano (optional)

Crustless Spinach, Onion and Feta Quiche a light and healthy crustless quiche loaded with tender spinach, sweet sautéed onions, and tangy feta cheese—perfect for breakfast, brunch, or a light dinner.

Ingredients

1 tablespoon olive oil

1 medium onion, thinly sliced

4 cups fresh spinach, roughly chopped

6 large eggs

1/2 cup milk (or dairy-free alternative)

1 cup crumbled feta cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried oregano (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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

Heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until soft and translucent.

Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted. Remove from heat and let cool slightly.

In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until smooth.

Stir the sautéed spinach and onions into the egg mixture, then fold in the crumbled feta cheese.

Pour the mixture into the prepared pie dish and spread evenly.

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

Let cool for 5 minutes before slicing and serving.

Servings and timing

This recipe makes about 6 servings. Prep time is around 10 minutes, and baking takes approximately 35 minutes, for a total of 45 minutes from start to finish.

Variations

I like to experiment with different ingredients in this quiche. Adding mushrooms or bell peppers gives extra texture and flavor. For a more Mediterranean twist, I sometimes swap the feta for goat cheese or add chopped sun-dried tomatoes. If I want a bit more protein, I’ll toss in some cooked bacon or sausage. For a vegan version, I substitute the eggs with a chickpea flour batter and use a plant-based cheese alternative.

Storage/Reheating

I usually store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer warming slices in a preheated oven at 350°F (175°C) for about 10 minutes to keep the texture crisp and avoid sogginess. Microwaving works too, but the crustless quiche is best enjoyed when slightly crisp on top.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I often use frozen spinach when fresh isn’t available. Just make sure to thaw and squeeze out as much moisture as possible before adding it to the skillet to avoid a watery quiche.

What can I use instead of feta cheese?

Feta’s tangy flavor is a highlight, but I sometimes substitute it with goat cheese, ricotta, or even shredded mozzarella depending on what I have on hand.

Is this recipe gluten-free?

Absolutely. Since this quiche is crustless, it’s naturally gluten-free, making it a great option for those avoiding gluten.

Can I make this quiche ahead of time?

Yes, I like to prepare the quiche the day before, then refrigerate it overnight. Just reheat it gently before serving to bring back the fresh flavors.

How can I make this recipe vegan?

To veganize this quiche, I replace the eggs with a chickpea flour batter or silken tofu blend, use a plant-based milk, and swap the feta for vegan cheese or nutritional yeast for flavor.

Conclusion

This crustless spinach, onion, and feta quiche is one of my go-to recipes when I want a quick, healthy, and delicious meal. Its fresh ingredients and creamy texture make it satisfying without feeling heavy. Whether I’m serving it for breakfast, brunch, or dinner, it always feels like a comforting, wholesome choice. I’m confident it will become a favorite in your kitchen, too.