Description
A savory, protein-packed crustless quiche loaded with fresh spinach, tangy sun-dried tomatoes, and creamy feta cheese. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 3 cups fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 1 small yellow onion, finely chopped
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or a tart pan with butter or nonstick spray.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, and oregano until well combined.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- Spread the onion-spinach mixture evenly in the prepared pie dish. Sprinkle sun-dried tomatoes, feta cheese, and mozzarella cheese over the top.
- Pour the egg mixture over the vegetables and cheese, ensuring it covers everything evenly.
- Bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted into the center should come out clean.
- Allow to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. Add a pinch of red pepper flakes for heat or swap the mozzarella for gruyere for a nuttier flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: Mediterranean