Description
A savory, low-carb crustless quiche packed 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 heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 4 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped (drained if oil-packed)
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or tart pan with butter or nonstick spray.
- In a large bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, and oregano until well combined. Set aside.
- Heat olive oil in a large skillet over medium heat. Add spinach and cook, stirring frequently, for 2-3 minutes until wilted. Drain any excess liquid, then let cool slightly.
- Spread the cooked spinach evenly in the prepared pie dish. Sprinkle sun-dried tomatoes over the spinach, followed by crumbled feta and mozzarella (if using).
- Pour the egg mixture over the fillings, ensuring it covers everything evenly.
- Bake for 30-35 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Let cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a dairy-free version, substitute heavy cream with unsweetened almond milk and omit the cheeses or use dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Breakfast
- Cuisine: Mediterranean