Description
A light and fluffy crustless quiche packed with fresh spinach, juicy tomatoes, and tangy feta cheese. Perfect for a quick breakfast, brunch, or even a light dinner.
Ingredients
- 6 large eggs
- 1 cup milk (any kind)
- 1/2 cup heavy cream (optional for extra richness)
- 2 cups fresh spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or a deep-dish quiche pan with butter or non-stick spray.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes. Add spinach and cook until wilted, about 2 minutes. Season with a pinch of salt. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, heavy cream (if using), salt, pepper, oregano, and red pepper flakes until well combined.
- Spread the spinach mixture evenly in the prepared pie dish. Arrange the halved cherry tomatoes cut-side up on top, and sprinkle with crumbled feta and Parmesan cheese.
- Pour the egg mixture over the vegetables and cheese, making sure everything is evenly distributed. Gently press down with a fork to ensure ingredients are covered.
- Bake for 30-35 minutes, or until the quiche is set in the center and the edges are lightly golden. Let it cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste. Add sautéed mushrooms or bell peppers for extra veggies, or use feta and cheddar blend for a different flavor. This quiche is naturally gluten-free and low-carb, but you can add a crust if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: American