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This Clean Eating Crustless Spinach and Feta Quiche is a classic favorite in our house, but feel free to add your own choice of veggies to mix it up a bit. It’s a great recipe if you’re trying to reduce the amount a meat you’re eating. Enjoy it for breakfast or add a side salad and bulk it up for lunch or meat free dinner recipe.

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Spinach And Feta Crustless Quiche

If like me you’re after a high protein breakfast I may have just the thing! The prep time is minimal so whether you’re making this in the morning or the night before, it’s not going to take you long.

Breakfasts are my most repetitive meal. Lately, we’ve been having smoothies in the morning. Every morning. They are easy and REALLY quick to whip up – but I’m getting a little bored and honestly so are the kids.

I swear our blender has been working for 30 days in a row. So I thought I’d surprise the family with this golden oldy – crustless quiche with spinach and feta. It doesn’t take long to assemble, and it’s worth the wait.

Have this for breakfast, brunch, dinner or anytime. It goes so well with loads fo things and you can pack it up for lunchboxes or warm it through to have for supper. This is a dish I make over and over, because firstly it’s super easy and secondly, everyone likes it :)

Why have I made this as a crustless quiche? Well I don’t think it needs the crust. Quiches set so well that you can slice it up the same with or without the crust if you’ve greased your pie plate or quiche tin well, and so I don’t bother with the crust. If you’d prefer to have a crust try this wholemeal flour pie crust.

Recipe Notes

I use organic cheddar cheese in mine, but mozzarella cheese works well too
If you are using frozen spinach, you will need to thaw it out first and squeeze as much of the water out as possible as excess moisture will effect cook time. Fresh spinach works better if you can get it, and fresh baby spinach is perfect!
Everyones oven seems to be unique. Watch your quiche in the final 10 minutes of cooking. It will look golden, but you will need to touch the top to feel if it’s ‘spongy’ or if it still feels ‘wet’. If still a little soft, then allow to cook for a few extra minutes
Feel free to cook this quiche in well greased muffin tins for…muffin versions!

Additions

I’ve used feta cheese and spinach to make this crustless quiche but here are some ideas to add in for different flavors:

Bacon – Chop a couple of rashers of bacon into small pieces and cook it before adding them to the egg mixture
Ham – If you have some leftover ham in the fridge throw this in too!
Parmesan cheese – You get a stronger cheesy flavor with parmesan added to the spinach mixture

More Egg Recipes

Storing and Reheating Your Quiche

You can most definitely refrigerate this quiche for up to 3 days (seal it in an airtight container).

I prefer to eat this quiche the same day, and we all prefer our quiche cold. Fridge cold. When we have this for breakfast I make it the night before and fridge it overnight when it’s cooled down.

If you want to reheat your quiche you can do it in the microwave for 2.5 minutes total time, checking it half way through and making sure it’s hot throughout.

Can You Freeze A Crustless Spinach Quiche?

You can freeze quiche after you’ve baked it and let it cool down to cold. I’d recommend cutting the quiche into slices before you freeze it so you can just thaw the amount of quiche you want to use.

You can reheat the quiche from frozen, so no need to thaw beforehand. You’ll need to add a little foil to the top of the quiche to stop it burning if you’re doing, taking it off for the last five minutes.

Check your quiche is fully reheated through before serving it.

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How To Make Crustless Spinach And Feta Quiche

Ingredients

2 tbsp olive oil mild tasting
1 large red onion finely diced
2 cloves garlic crushed
6 large eggs free range
2 cups baby spinach fresh, chopped (50g)
½ cup plain yogurt
1 cup cheese grated (see notes in post)
40 g feta
1 teaspoon salt
½ tsp black pepper
½ tsp oregano

Instructions

Preheat oven to 370F / 180C. Line a 9″ pie pan with baking paper (or grease well with olive oil if you are not using baking paper)
Add 2 tablespoons olive oil (mild tasting to a pan). Fry your diced onion on a medium heat for 5 – 8 minutes until softened. Add crushed garlic and fry for an additional 1 minute. Remove from stove and allow to cool slightly.
In a large mixing bowl: whisk eggs and yogurt until smooth. Add salt, pepper, oregano. Stir in all the other ingredients: cheese, cooked onion and garlic, crumbles feta and spinach.
Pour your quiche mix into your prepped pie pan and bake for 35 – 40 minutes until your quiche is golden and feels set to the touch. Allow the quiche to cool for 5 – 10 minutes before cutting as this gives it time to set firmer.