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Spinach, Tomato, and Feta Crustless Quiche

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A delicious and healthy dish that's perfect for any meal, this light yet filling quiche combines spinach, tomatoes, and feta for a veggie-packed delight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the quiche
  • 1 tablespoon olive oil
  • 1 cup onion, diced about a cup of diced onion
  • 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 use whole milk for a richer taste
  • 1/2 cup feta cheese save a little for garnish
  • 1/2 cup cherry or grape tomatoes, halved
  • Fresh basil leaves optional for garnish

Method
 

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

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 14gSaturated Fat: 5gSodium: 350mgFiber: 2gSugar: 3g

Notes

You can serve this quiche warm or at room temperature. It pairs well with a simple side salad or some fresh fruit. To store leftovers, let the quiche cool completely and then cover it. You can freeze individual slices in an airtight container for up to 2 months.
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