Crustless Spinach, Onion and Feta Quiche

Crustless Spinach, Onion and Feta Quiche saved my bacon last Sunday when I had brunch guests coming and zero time for pastry drama. My friend Kate brought this to book club three weeks ago and I practically licked the plate clean.

I made it twice this week already because honestly, why mess with perfection? My husband keeps asking what’s different about “regular” quiche and I just smile. Sometimes the best secrets are the simplest ones.

❤️ Why You’ll Love This Recipe

No rolling pin required here. The spinach gets all wilted and sweet with the onions, then you get these little salty pops from the feta. I can eat this hot from the oven or cold from the fridge at midnight – both ways work.

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📝 Ingredient List

For the Base:

• 2 large eggs
• ½ cup egg substitute (like Egg Beaters)
• ¾ cup non-fat milk (or full-fat if you’re feeling indulgent!)
• 2 tablespoons all-purpose flour
• ½ teaspoon baking powder
• Pinch of cayenne pepper (trust me on this one!)
• Salt and black pepper to taste

For the Filling:

• 4-5 cups fresh spinach, roughly chopped
• 1 medium yellow onion, diced
• ¾ cup crumbled feta cheese
• 1 tablespoon olive oil
• Cooking spray for greasing

Optional Add-ins (because life’s too short for boring quiche!):

• ½ cup sliced mushrooms
• 2-3 strips bacon, cooked and crumbled
• 2 tablespoons goat cheese
• ½ teaspoon smoked paprika
• 1 tablespoon fresh dill, chopped

🔍 Why These Ingredients Work

Two eggs plus egg substitute keeps things from getting too heavy. I tried it with just eggs once and felt like I needed a nap after eating it. The milk makes everything creamy without being rich, and that tiny bit of flour holds it all together so it doesn’t fall apart when you cut it.

The cayenne pepper was Kate’s secret – she said her grandmother always added “just a pinch of heat to wake everything up.” Can’t argue with grandma logic. Fresh spinach tastes way better than frozen, but frozen works if you squeeze it dry first. Yellow onions get sweet when you cook them down, and good feta makes all the difference.

Essential Tools and Equipment

• 10-inch quiche or tart pan (a regular pie dish works too!)
• Large skillet for sautéing
• Whisk (or fork if you’re keeping it simple)
• Measuring cups and spoons
• Sharp knife for chopping

👩🍳 How To Make Crustless Spinach, Onion and Feta Quiche

Step 1: Heat Things Up Oven to 400°F. Grease your pan – I use a 10-inch pie dish because that’s what I have.

Step 2: Cook the Veggies
Heat oil in a big skillet. Dump in the chopped onion and cook it for 5 minutes until it looks clear. Add all that spinach – it seems like way too much but it shrinks down fast. Cook for 2-3 minutes until wilted. Turn off heat and let it cool while you do the egg stuff.

Step 3: Mix the Eggs Crack eggs into a bowl, add the egg substitute, milk, flour, baking powder, cayenne, salt, and pepper. Whisk it all together until smooth. No lumps.

Step 4: Put It Together Spread the cooled spinach mix in your greased pan. Break up the feta and scatter it around. Pour the egg mixture over top and make sure it gets in all the corners.

Step 5: Bake It Stick it in the oven for 25 minutes. You’ll know it’s done when the middle doesn’t jiggle and the top is golden. Knife test works too – stick it in the center and if it comes out clean, you’re good.

Step 6: Wait (The Hard Part) Let it sit for 5 minutes before you cut into it. I know it’s torture but trust me on this one.

And if you’re looking for more healthy breakfast recipes, check out my Best Keto Zucchini Fritters Or Easy Zucchini Patties– they’re both reader favorites!

Tips from Well-Known Chefs

Julia Child always said to let your eggs come to room temperature first – they mix better that way. Gordon Ramsay is big on cooking vegetables first to get rid of extra water. Smart guys, those two.

❗ You Must Know

Don’t put hot vegetables into the egg mixture. I did this once and ended up with scrambled eggs in a pan instead of quiche. Learned that lesson the messy way.

Personal Secret: I always taste the feta first because some brands are crazy salty. Adjust your salt accordingly or you’ll end up with something that tastes like the ocean.

💡 Pro Tips & Cooking Hacks

• Frozen spinach: Squeeze it until your hands hurt, then squeeze more. Water is the enemy here.
• Feta chunks: Use a fork to break up the feta instead of your hands. Makes it spread around better.
• Clean cuts: Dip your knife in warm water between slices. Looks way more professional.
• Patience pays: Let those vegetables cool completely. Don’t rush this part.

🎨 Flavor Variations / Suggestions

I’ve thrown in sun-dried tomatoes and basil before – very fancy. Bacon makes everything better, so does smoked paprika if you want that smoky flavor. Mushrooms work great too, just cook them with the onions first.

My neighbor adds goat cheese sometimes. I tried it with leftover chicken once when I had a bunch to use up. Just keep the total amount of add-ins about the same as the original spinach and onion amount or it gets weird.

⏲️ Make-Ahead Options

You can put this whole thing together the night before and just bake it in the morning. Cover it with plastic wrap in the fridge. Add 5 extra minutes to the bake time if it’s cold when it goes in.

I make two on Sunday sometimes and cut them up for the week. Slices keep in the fridge for 3 days in containers. You can freeze slices too – wrap them up and they keep for months. Thaw overnight and reheat in a low oven.

Recipe Notes & Baker’s Tips

If your spinach dumps a lot of water, just add another tablespoon of flour to the egg mix. Want it richer? Use whole milk or cream instead of the non-fat stuff.

Room temperature eggs mix easier, but I forget half the time and it still works fine.

🍽️ Serving Suggestions

I eat this for breakfast with some berries on the side. For lunch, throw together a quick salad with lemon dressing. Dinner? Add some roasted vegetables and bread.

Fresh dill on top looks pretty. My kids don’t care about the garnish but they’ll eat the quiche, so that’s a win.

This crustless spinach, onion and feta quiche is on heavy rotation at my house now. It’s fancy enough for company but easy enough for Tuesday night. My husband keeps asking when I’m making it again.

Hope it works as well for you as it does for me! 🍽️

🧊 How to Store Your Crustless Spinach, Onion and Feta Quiche

Store leftovers covered in the refrigerator for up to 3 days. (Note that microwaving makes it rubbery.) Heat slices in a 300-degree oven for 10 minutes.

These can also be wrapped individually and frozen for up to 3 months as well. Thaw overnight in the refrigerator and reheat in the oven.

⚠️ Allergy Information

This has eggs, dairy (feta and milk), and gluten (flour). For gluten-free, use gluten-free flour blend and add a pinch of xanthan gum. For dairy-free, try nutritional yeast instead of feta and use plant milk.

❓ Questions I Get Asked A Lot

💬 Made this recipe? Drop a comment and tell me how it turned out! I love hearing about what you added or changed. Did you throw in mushrooms? Try different cheese? Spill the details!