Spinach & Feta Quiche

This amazing crustless quiche is perfect for anyone who wants a healthy, filling meal that tastes absolutely delicious! Your family will love the creamy texture and fresh Mediterranean flavors. Plus, it’s naturally gluten-free and packed with protein to keep everyone satisfied.

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 1 hour 10 minutes, Serves: 8 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Gluten-Free.

Nutrition Facts (per serving): 126 Calories, 9g Fat, 5g Carbs, 7g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons to sauté your veggies. This gives the quiche such a nice, rich flavor and helps everything cook perfectly.

Onion: Half a cup of finely chopped onion adds that sweet, savory base. Yellow or white onions work great – whatever you have in your kitchen!

Garlic: Two cloves minced up will fill your kitchen with the most amazing smell. Fresh garlic makes such a difference in this recipe.

Frozen spinach: One 10-ounce package that’s thawed and squeezed dry. I love using frozen because it’s so convenient and works perfectly here.

Reduced-fat milk: You’ll need 1¼ cups to make the custard base nice and creamy. Regular milk works too if that’s what you have.

Large eggs: Four eggs beaten together create that perfect quiche texture. Make sure they’re well beaten for the smoothest results.

Fresh dill: One tablespoon chopped, plus extra for garnish. This herb adds such a fresh, bright flavor that pairs beautifully with the feta.

Lemon zest: Just one teaspoon gives the whole dish a lovely, fresh zing. Use a microplane grater if you have one.

How to Make Spinach & Feta Quiche

Step 1: Preheat your oven to 325°F. Lightly coat a 9-inch pie pan with cooking spray so nothing sticks.

Step 2: Heat the olive oil in a large skillet over medium heat. Add your chopped onion and cook for about 3 minutes, stirring until it gets soft and smells amazing.

Step 3: Add the minced garlic and cook for another minute, stirring constantly. Your kitchen will smell incredible! Then stir in the squeezed-dry spinach and remove from heat.

Step 4: In a medium bowl, whisk together the milk, beaten eggs, dill, lemon zest, salt, and pepper. Make sure everything is well combined.

Step 5: Spread the spinach mixture evenly in your prepared pie pan. Sprinkle the crumbled feta cheese on top, then pour the egg mixture over everything.

Step 6: Bake for 45 to 50 minutes, until the center feels firm when you touch it. A knife inserted in the center should come out clean. Let it stand for 10 minutes before serving, then garnish with extra dill if you want!

Easy and Quick Spinach & Feta Quiche Version

Want to save even more time? You can use a 9-inch oven-safe skillet for the whole thing! Just cook your onion, garlic, and spinach right in the skillet, then add the feta and pour the egg mixture on top. Pop it straight in the oven – no transferring needed!

Serving Ideas

This quiche is honestly a complete meal all by itself. It’s perfect for brunch with fresh fruit on the side, or serve it for dinner with a crisp green salad. I also love it with some crusty bread and sliced tomatoes.

Storage

Store leftover quiche in the fridge for up to 4 days covered with plastic wrap. To reheat, just pop individual slices in the microwave for 30-45 seconds, or warm the whole thing in a 300°F oven for about 10 minutes.

Substitutions

No fresh dill? Use 1 teaspoon of dried dill instead. Want to use fresh spinach? You’ll need about 1 pound – just microwave it for 1-2 minutes until wilted, then drain and chop. Regular milk works fine if you don’t have reduced-fat.

Pro Tips

Squeeze that spinach: Really press out all the water from your thawed spinach. Too much moisture will make your quiche watery.
Let it rest: Don’t skip the 10-minute resting time after baking. This helps everything set up perfectly for clean slices.
Check for doneness: The center should feel firm and a knife should come out clean. If it’s still jiggly, give it 5 more minutes.
Make ahead: This quiche tastes even better the next day! Make it tonight for tomorrow’s brunch.

FAQs

Is this recipe really gluten-free?

You bet! Since we skip the crust completely, this quiche is naturally gluten-free. It saves calories and makes it perfect for anyone avoiding gluten.

What makes this recipe so healthy?

The eggs, milk, and spinach give you a huge dose of vitamin A – about 89% of what you need daily! Plus, you’ll get 14% of your daily protein in just one serving. All those veggies and herbs add antioxidants too.

Can I use a different pan if I don’t have a pie pan?

Sure! A 9-inch oven-safe skillet works perfectly. You can even cook everything right in the skillet and then bake it – saves on dishes!

Can I use fresh spinach instead of frozen?

Absolutely! You’ll need about 1 pound of fresh spinach. Just put it in a microwave-safe dish, cover it, and microwave for 1-2 minutes until it wilts. Then drain it really well and chop it up.

How do I know when the quiche is done?

The center should feel firm when you gently touch it, and a knife stuck in the middle should come out clean. If it’s still jiggly or the knife comes out wet, give it another 5 minutes.

I hope you love this quiche as much as my family does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking!