Description
A light and flavorful crustless quiche featuring fresh spinach, caramelized onions, and crumbled feta cheese in a perfectly seasoned egg custard base.
Ingredients
For the Base:
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- 2 large eggs
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- ½ cup egg substitute (like Egg Beaters)
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- ¾ cup non-fat milk (or full-fat if you’re feeling indulgent!)
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- 2 tablespoons all-purpose flour
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- ½ teaspoon baking powder
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- Pinch of cayenne pepper (trust me on this one!)
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- Salt and black pepper to taste
For the Filling:
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- 4–5 cups fresh spinach, roughly chopped
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- 1 medium yellow onion, diced
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- ¾ cup crumbled feta cheese
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- 1 tablespoon olive oil
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- Cooking spray for greasing
Optional Add-ins (because life’s too short for boring quiche!):
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- ½ cup sliced mushrooms
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- 2–3 strips bacon, cooked and crumbled
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- 2 tablespoons goat cheese
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- ½ teaspoon smoked paprika
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- 1 tablespoon fresh dill, chopped
Instructions
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 145
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 95mg