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Crustless Spinach Quiche

Crustless Spinach Quiche Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen chopped spinach, thawed
  • 1 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 6 large eggs
  • ½ cup heavy cream
  • 2 tbsp chopped fresh dill
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Pinch ground nutmeg
  • ½ cup crumbled feta

Method
 

  1. Melt butter in a skillet over medium heat. Cook the onion for 5 to 7 minutes until soft. Squeeze the spinach dry, add it to the pan with a pinch of salt, and cook for 2 minutes. Set aside to cool.
  2. Whisk eggs, cream, salt, pepper, nutmeg, and dill in a large bowl for about 30 seconds until frothy and combined.
  3. Fold the cooled spinach mixture and feta into the egg custard until just mixed, about 10 seconds. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
  4. Pour the mixture into the dish, shake gently to settle, and bake for 30 to 35 minutes until the edges are golden and the centre is just set.
  5. Let the quiche rest for 5 minutes, run a knife around the edge, slice, and serve warm.

Notes

The quiche will rise a bit in the oven and then settle as it cools—that’s normal. For the fluffiest texture, avoid opening the oven door during the first 20 minutes of baking. If your spinach still holds moisture even after squeezing, you can pat it with paper towels before adding it to the skillet.