Spinach Onion and Feta Quiche – Spinach, onions, feta, a pinch of cayenne, and a light egg mix make this crustless quiche something you’ll crave on repeat. Just the right blend of light and satisfying!
So, here’s a quiche story for you, and I have to laugh a little because it’s one of those recipes that sort of “finds you,” if you know what I mean. Years ago, I was at a friend’s house for a brunch get-together, the kind where everyone brings something… except I didn’t because, well, life happened that morning! I showed up, and my friend pulls this out of the oven—a crustless quiche, looking light and perfect and smelling like every cozy brunch you’d ever want. She was like, “Oh, I just threw it together.” And I thought, “Is that really all it takes?” Turns out, it is that simple.
Now I keep this recipe in my back pocket for when I want to whip up something that says “I tried” without all the actual hard work. And bonus: I can keep it pretty healthy, skip the crust, but still have that fluffy, savory texture. There’s something oddly satisfying about watching it puff up in the oven, knowing it’ll come out just right (well, most of the time).
What makes this Crustless Spinach, Onion, and Feta Quiche truly special?
Let’s start with the whole “no crust” thing because, if I’m being honest, I’m just not a crust person. I know, I know—that’s practically sacrilege in some circles. But here, it works. The quiche is lighter, faster, and healthier without that buttery crust weighing it down.
You get all the good stuff without the carbs, which I swear I can practically feel the difference. Another thing? It’s quick. Just 35 minutes, and it’s out of the oven, golden on the edges. And the flavor? Spinach and feta together are kind of a power duo—they bring out the best in each other, and that pinch of cayenne? That’s just for a tiny, unexpected kick, which might surprise people.
And if you’re like me, there’s a sense of accomplishment in making something that looks like it took hours but really didn’t. Perfect for any meal, from breakfast to dinner, with no fuss. I like to think of it as my culinary secret weapon.
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What You Need To Make This Crustless Spinach, Onion, and Feta Quiche Recipe
When you break down each ingredient, it almost feels like everything has its own little job in making this dish both easy and kinda special. Here’s what each one does and a few swap ideas, because let’s be honest—who hasn’t been mid-recipe and realized they’re missing something?
- Onion: Diced onion is one of those humble heroes. It’s there for that light, sweet flavor that never overpowers but somehow pulls everything together. Sometimes, I even use shallots if I’m feeling fancy.
- Fresh Spinach: Nothing like fresh greens. Spinach wilts just enough to add color and flavor without overpowering the whole quiche. I’ll admit, I’ve cheated with frozen spinach before—it’s fine, just thaw and squeeze it really well, or it’s like a soggy mess.
- Eggs & Egg Substitute: A mix of large eggs and Egg Beaters keeps it light but firm. If you’re out of Egg Beaters, just double up on regular eggs. It’ll be a touch richer, which honestly can’t hurt.
- All-Purpose Flour & Baking Powder: The flour makes everything stick together, while the baking powder fluffs it up. If you’re gluten-free, you can use a GF flour blend—just make sure it has xanthan gum, or it might crumble apart.
- Cayenne Pepper: Just a pinch! It’s funny how a little spice can add a lot of interest without turning it into a “spicy” dish. Swap with black pepper if cayenne is too bold for your taste.
- Nonfat Milk: Keeps it creamy but light. If I’m feeling indulgent, I might use whole milk, but nonfat works perfectly if you’re going for that healthier spin.
- Feta Cheese: Feta’s got this salty, tangy vibe that cuts through all the mild flavors and gives it a Mediterranean twist. Don’t have feta? Use goat cheese or even a bit of shredded mozzarella if you’re in a bind.
Steps To Make Crustless Spinach, Onion, and Feta Quiche
Okay, here we go! This is the part that feels like magic in the kitchen. Just follow these steps, and you’ll be ready to impress without really trying.
- Prepare Your Baking Dish
Preheat that oven to 400°F first—this is one of those things I tend to forget and then scramble to do halfway through. Grease a 10-inch quiche or tart pan lightly; it’ll make life easier when it’s time to slice. You could use a pie plate if that’s what you have; no need to be picky here. - Cook the Onions and Spinach
Medium frying pan, splash of oil or a spritz of cooking spray, then toss in your diced onion. Cook it on medium-high heat until it’s soft, which brings out that natural sweetness. Add the spinach and stir it around until it wilts. This part always feels a little dramatic—watching a mountain of spinach shrink down to nothing. Set it aside to cool; it’ll mix better with the eggs that way. - Mix the Quiche Base
Grab a big mixing bowl, whisk the eggs with flour and baking powder, then add in the milk a little at a time while whisking. This avoids lumps, though a few never hurt anyone. Once it’s smooth-ish, fold in the cooled spinach and onions. You don’t want them to overtake the batter, so just give it a few folds. - Assemble the Quiche
Pour the mix into your prepared pan, smoothing it out with a spatula if you’re a perfectionist (or not, if you’re like me). Then sprinkle the feta right on top. No need to stir—it’ll settle in as it bakes and add little bursts of flavor. - Bake to Perfection
Pop it in the oven and bake for about 25 minutes. Keep an eye on it towards the end; you want the edges golden and the middle set, which is code for “not jiggly.” Give it a minute to cool after you take it out. It makes slicing a lot easier. - Slice and Serve
Once it’s set for a few minutes, slice it up and serve. This is one of those dishes that’s good hot or at room temperature, which means it’s perfect for any time of day. Leftovers (if you’re lucky enough to have any) make a great quick snack, too.
Storage Options:
So you’ve got leftovers? Amazing. This quiche holds up well. Let it cool, cover it, and store in the fridge for up to three days. Reheat in the microwave for a quick fix or, better yet, in the oven at 300°F—it’ll keep the texture from getting rubbery. Freezing? Wrap individual slices in plastic and pop them in a freezer-safe container. They’ll last about a month. Just thaw in the fridge overnight and reheat in the oven. Simple!
Variations and Substitutions:
One of the best things about this quiche is how flexible it is. Here are a few variations to try out, and feel free to get creative:
- Add Protein: Toss in some cooked bacon, ham, or smoked salmon if you want to beef it up a bit. Each adds a nice smoky flavor that pairs well with the spinach and feta.
- Switch Up the Greens: Don’t have spinach? No problem! Kale, Swiss chard, or arugula will work fine, though make sure to sauté them first.
- Experiment with Cheeses: If you’re not a feta fan, try goat cheese for a smoother texture, or even cheddar if you want a more classic quiche vibe.
- Spice It Up: I love adding a bit more cayenne or even smoked paprika for a deeper flavor. Fresh herbs like dill or chives work, too, if you’re feeling fancy.
- Make It Dairy-Free: Use almond or oat milk and swap the feta for a dairy-free cheese, and boom—plant-based quiche.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crustless Spinach, Onion and Feta Quiche
Ingredients
- 1 medium onion diced
- 6 ounces fresh spinach
- 2 large eggs
- 1/2 cup egg substitute such as Egg Beaters
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch cayenne pepper
- 1 1/3 cups nonfat milk
- 1/2 cup feta cheese crumbled
- Cooking spray or oil for greasing
Instructions
Preheat the Oven:
- Begin by preheating your oven to 400°F (200°C). Prepare a 10-inch quiche or tart pan (a pie plate may also be used) by lightly greasing it with cooking spray or a small amount of oil.
Prepare the Onion and Spinach:
- In a medium frying pan, heat a small amount of oil or cooking spray over medium-high heat. Add the diced onion and cook until it becomes translucent and tender, approximately 3-4 minutes. Add the fresh spinach to the pan and cook briefly until it wilts, about 1-2 minutes. Remove from heat and allow the mixture to cool slightly.
Prepare the Quiche Base:
- In a large mixing bowl, whisk together the eggs, egg substitute, flour, and baking powder until smooth. Gradually whisk in the milk, ensuring the mixture remains free of lumps. Once fully combined, gently fold in the cooled spinach and onion mixture until evenly distributed.
Assemble the Quiche:
- Pour the prepared quiche mixture into the greased pan, ensuring it is evenly spread. Sprinkle the crumbled feta cheese on top of the quiche mixture.
Bake:
- Place the quiche in the preheated oven and bake for approximately 25 minutes, or until the center is set and the edges are golden brown. To check for doneness, the quiche should not jiggle in the center when gently moved.
Rest and Serve:
- Once baked, allow the quiche to rest for about 5 minutes before slicing. This will allow the quiche to firm slightly, making it easier to serve. Enjoy warm, or at room temperature.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
