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.
Course: Breakfast, Dinner, Lunchbox, Vegetarian
Cuisine: Clean Eating
Keyword: Clean Eating, Clean Eating Breakfast
2tbspolive oilmild tasting
1largered onion finely diced
2cups baby spinachfresh, chopped (50g)
1cupcheese grated (see notes in post)
1/2tsp black pepper
Preheat oven to 370F / 180CLine 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 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.