Description

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)

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Instructions

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.

Notes

This recipe is naturally gluten-free as it contains no crust.

Frozen spinach can be used if fresh is unavailable; thaw and squeeze out excess moisture before cooking.

Feta cheese can be substituted with goat cheese, ricotta, or shredded mozzarella.

To make vegan, substitute eggs with chickpea flour batter or silken tofu, use plant-based milk, and replace feta with vegan cheese or nutritional yeast.

Leftovers keep well in the fridge for up to 3 days and reheat best in the oven to maintain texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch, Dinner
Method: Baking, Sautéing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice (1/6th of quiche)
Calories: 220
Sugar: 3g
Sodium: 420mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 12g
Cholesterol: 210mg