Cheesy Spinach & Feta Crustless Quiche
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Resting Time: 10 minutes
Total Time: 65–70 minutes
Servings: 6
Cooking Method: Sautéing and oven baking
Description for Cheesy Spinach & Feta Crustless Quiche
Cheesy Spinach & Feta Crustless Quiche is a savory egg bake filled with tender spinach, tangy feta, melted mozzarella, and gently cooked onion. The top turns beautifully golden while the inside stays soft, creamy, and easy to slice. Every bite brings together the richness of cheese and the fresh, earthy flavor of spinach.
Without a pastry crust, this quiche is simple to prepare. There is no dough to roll, chill, or prebake. You only need to cook the vegetables, whisk the egg mixture, combine everything, and bake until set. It works well for a relaxed breakfast, weekend brunch, light lunch, or easy dinner.
Feta gives the filling its distinctive salty flavor, while mozzarella adds a mild, creamy finish. A small amount of milk keeps the eggs tender without making the mixture too heavy. Cooking the spinach first removes excess moisture, helping the quiche hold its shape when sliced.
Serve it warm with a crisp salad, sliced tomatoes, or toasted bread. It is equally suitable for a family meal or a brunch table when you want something comforting that looks inviting.
Cheesy Spinach & Feta Crustless Quiche
Ingredients
– 1 tablespoon olive oil, plus a little for greasing
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 10 ounces (280 g) fresh spinach, roughly chopped
– 6 large eggs
– ¾ cup (180 ml) whole milk
– 1 cup (150 g) crumbled feta cheese, divided
– 1 cup (112 g) shredded low-moisture mozzarella, divided
– ¼ teaspoon salt, or less depending on the feta
– ½ teaspoon black pepper
– ½ teaspoon dried oregano
Step-by-Step Instructions for Cheesy Spinach & Feta Crustless Quiche
1. Prepare the oven and baking dish
Preheat your oven to 375°F (190°C). Place an oven rack in the middle position so the quiche cooks evenly without the top browning too quickly.
Lightly grease a deep 9-inch pie dish with olive oil, covering the bottom and sides. Use a dish at least 1½ inches deep to give the filling enough room. A shallow tart pan may overflow.
2. Soften the onion
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
Avoid deeply browning the onion. A gentle sauté brings out its sweetness while keeping the flavor balanced with the spinach and cheese. Add the minced garlic and stir for about 30 seconds, just until fragrant.
3. Cook the spinach
Add the chopped spinach in batches, stirring as each batch wilts. Continue cooking for 3–5 minutes, until all the leaves have softened and any liquid in the skillet has mostly evaporated.
Transfer the mixture to a sieve and let it cool slightly. Press firmly with the back of a spoon to remove remaining liquid. The spinach should feel moist but should not release water when pressed. This step helps prevent a watery quiche.
4. Whisk the egg mixture
Crack the eggs into a large mixing bowl. Add the milk, salt, black pepper, and dried oregano. Whisk until the yolks and whites are completely combined.
Use steady, gentle whisking rather than beating until foamy. Too much incorporated air can make the filling puff dramatically in the oven and then sink as it cools. A smooth, evenly mixed custard gives a more consistent texture.
5. Add the vegetables and cheese
Reserve ¼ cup each of the feta and mozzarella for the topping. Stir the remaining cheese into the egg mixture.
Add the cooled spinach, onion, and garlic. Mix gently, separating any clumps of spinach so the vegetables are evenly distributed. Letting the vegetables cool first prevents their heat from beginning to cook the eggs before the dish reaches the oven.
6. Fill the baking dish
Pour the filling into the prepared dish. Use a spoon or spatula to spread the spinach and cheese evenly, making sure they are not gathered in the center.
Sprinkle the reserved feta and mozzarella over the surface. Leave a little space below the rim for the filling to rise. Place the dish on a rimmed baking sheet to make transferring it easier and catch any accidental drips.
7. Bake until just set
Bake for 30–35 minutes, checking from 30 minutes onward. The edges should be set, the top lightly golden, and the center should have a slight wobble without looking liquid.
For a precise check, the center should reach 160°F (71°C). If the surface browns before the middle finishes cooking, loosely cover it with foil. Avoid overbaking, which can make the eggs firm and cause them to release moisture.
8. Rest, slice, and serve
Remove the quiche from the oven and let it rest for 10 minutes. The filling will settle and become easier to cut into neat wedges.
Slice into six portions using a sharp knife. Wipe the blade between cuts for a cleaner presentation. Serve warm, with a little extra black pepper if desired. A slight drop in height after baking is normal.
Helpful Cooking Tips for Cheesy Spinach & Feta Crustless Quiche
Remove spinach moisture thoroughly. This is the most important step for a firm, creamy filling. Even cooked spinach can hold considerable water, so do not skip pressing it after sautéing.
Use low-moisture mozzarella. Fresh mozzarella contains more liquid and may create wet pockets. Shredded low-moisture mozzarella melts evenly and helps produce a lightly golden top.
Season carefully. Feta varies in saltiness between brands. If yours tastes particularly salty, reduce or omit the added salt. You can always season individual slices after baking.
Choose the right dish. Baking time depends partly on depth. A wider dish produces a thinner quiche that cooks faster, while a smaller, deeper dish needs longer.
Watch the center. A fully rigid center usually means the eggs have cooked too far. Look for a gentle wobble and use a thermometer when possible.
Give it resting time. Cutting immediately can make an otherwise properly baked quiche appear loose. Resting allows the filling to settle while keeping it pleasantly warm.
Recipe Notes and Variations for Cheesy Spinach & Feta Crustless Quiche
Using frozen spinach
Replace the fresh spinach with one 10-ounce package of frozen chopped spinach. Thaw completely, then squeeze very firmly in a clean kitchen towel. Add it to the cooked onion and garlic and stir briefly to remove any remaining moisture before cooling.
Changing the cheese
For a stronger flavor, replace half the mozzarella with shredded sharp cheddar. Keep the feta for its tangy character. Avoid increasing the total amount of cheese substantially, as that can make the quiche heavier and saltier.
Adding vegetables
Cooked mushrooms or diced bell peppers make good additions. Sauté them first until their moisture evaporates, then cool before mixing with the eggs. Limit additions to about ½ cup of cooked vegetables so the filling still sets properly.
Adjusting the richness
Whole milk creates a balanced, tender filling. Half-and-half makes it richer, while 2% milk gives a slightly lighter result. Skim milk can work, although the finished texture will be less creamy.
Serving suggestions for Cheesy Spinach & Feta Crustless Quiche
Pair a wedge with cucumber and tomato salad for lunch, or serve with roasted vegetables for dinner. For brunch, add toast and fresh fruit. These accompaniments provide variety without overpowering the spinach and feta.
Estimated Nutritional Information for Cheesy Spinach & Feta Crustless Quiche
Per serving, based on six equal portions:
– Calories: 260
– Protein: 17 g
– Carbohydrates: 7 g
– Total Fat: 19 g
– Saturated Fat: 9 g
– Fiber: 1 g
– Total Sugars: 4 g
– Sodium: 640 mg
These values are approximate and depend on the brands of cheese and milk, the amount of added salt, and portion size. Side dishes and extra toppings are not included.
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Nutrition Benefits for Cheesy Spinach & Feta Crustless Quiche
Provides protein: Eggs, feta, mozzarella, and milk contribute protein, making this quiche a satisfying option for breakfast or a main meal.
Includes leafy greens: Spinach adds folate, vitamin K, and carotenoids, along with color and flavor. This recipe offers a practical way to include cooked greens in a familiar dish.
Contributes calcium: The cheese and milk provide calcium, which supports normal bone and tooth maintenance. The exact amount varies with the dairy products used.
Contains fewer carbohydrates than a pastry-based version: Leaving out the crust reduces the flour-based carbohydrate content. The quiche still contains some carbohydrates from milk, onion, and spinach.
Offers flexible portions: Cut smaller wedges for a brunch spread or serve one of six portions with vegetables for a meal. Cheese contributes saturated fat and sodium, so portion size remains relevant.
Questions & Answers for Cheesy Spinach & Feta Crustless Quiche
Can I prepare this quiche ahead of time?
Yes. Cook, drain, and refrigerate the vegetables ahead, then assemble the quiche when ready to bake. You can also bake it in advance and refrigerate it once cooled sufficiently. Refrigerate within two hours and use within 3–4 days. Reheat individual portions until hot throughout.
Why did my quiche turn watery?
The most common reason is excess moisture from the spinach. Other causes include wet additions, fresh mozzarella, or overcooking the eggs. Drain the vegetables thoroughly and bake only until the center is set. A short rest before slicing also helps the filling hold together.
Can I freeze the leftovers?
Yes. Let the quiche cool, wrap individual portions tightly, and freeze for up to two months for best quality. Thaw overnight in the refrigerator before reheating. The texture may become slightly softer after freezing, but individual slices remain convenient for quick meals.
Is this recipe gluten-free?
The recipe contains no flour or pastry, so it can be gluten-free when all packaged ingredients are gluten-free. Check labels if needed, especially on shredded cheese and seasoning blends. Use clean utensils and a clean baking dish when preparing it for someone avoiding gluten.https://ketosl.com/pizza-grilled-cheese-sandwich/
