Spinach, Tomato, and Feta Crustless Quiche

Why Make This Recipe

Spinach, Tomato, and Feta Crustless Quiche is a delicious and healthy dish that’s perfect for breakfast, lunch, or even dinner. This quiche is light yet filling, making it a great choice for busy days. It uses simple ingredients and is easy to prepare, which means you can whip it up quickly. Plus, it’s a great way to sneak in some veggies!

How to Make Spinach, Tomato, and Feta Crustless Quiche

Ingredients:

1 tablespoon olive oil
1 onion, diced (about a cup)
6 ounces fresh baby spinach leaves
Salt and pepper to taste
4 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups milk
1/2 cup feta cheese (save a little for garnish)
1/2 cup cherry or grape tomatoes (halved)
Fresh basil leaves (optional for garnish)

Directions:

Preheat the oven to 400°F. Lightly grease a 10-inch quiche or tart pan or a deep-dish pie plate.
Heat the olive oil over medium-high heat in a skillet and sauté the onion until softened. Add the spinach and cook until just wilted; season with salt and pepper to taste. Set aside to cool for 5 minutes.
In a separate bowl, whisk together the eggs, flour, and baking powder, then whisk in the milk. Stir in the spinach and onion mixture, mixing well.
Pour the mixture into the quiche pan and top with feta. Place the tomato halves on top and gently press them down.
Bake for 25-30 minutes or until the center is set and the edges are golden brown. Cool for 10 minutes.
Garnish with extra feta and basil if desired. Slice and serve.

How to Serve Spinach, Tomato, and Feta Crustless Quiche

You can serve this crustless quiche warm or at room temperature. It goes well with a simple side salad or some fresh fruit. You can also enjoy it as a hearty snack or lunch with some crusty bread.

How to Store Spinach, Tomato, and Feta Crustless Quiche

To store leftovers, let the quiche cool completely and then cover it with plastic wrap or aluminum foil. Place it in the refrigerator for up to 3 days. You can also freeze individual slices in an airtight container, which can last for up to 2 months. Just reheat in the oven or microwave when you are ready to enjoy it again!

Tips to Make Spinach, Tomato, and Feta Crustless Quiche

Make sure to squeeze out excess water from the spinach after cooking to avoid a soggy quiche.
Feel free to add other veggies like bell peppers or mushrooms for extra flavor.
For a lighter version, you can use skim milk instead of whole milk.

Variation

You can swap out the feta cheese for goat cheese or even cheddar for a different flavor twist. Try adding herbs like dill or thyme to enhance the taste further.

FAQs

How do I know when the quiche is done?
The quiche is done when the center is set and the edges are golden brown. You can insert a knife in the center to check if it comes out clean.

Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw it completely and drain any excess water before adding it to the mix.

Can I make this quiche ahead of time?
Absolutely! You can make the quiche a day ahead and store it in the refrigerator. Just heat it up before serving.