Description
A savory and satisfying crustless quiche packed with fresh spinach, tangy sun-dried tomatoes, and creamy feta cheese. Perfect for breakfast, brunch, or a light dinner, this gluten-free dish is easy to make and full of flavor.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or tart pan with butter or cooking spray.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture if necessary.
- In a large bowl, whisk together eggs, heavy cream, salt, pepper, and oregano. Stir in the cooked spinach mixture, sun-dried tomatoes, feta cheese, and Parmesan cheese until well combined.
- Pour the mixture into the prepared pie dish and spread evenly.
- Bake for 25-30 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted in the center should come out clean.
- Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste. Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American