Do you love quiche but don’t want to make a crust? Or want all the benefits and taste of quiche without the extra carbs? This is the recipe for you? And, it has that lovely spinach and feta combo!!!
Spinach and feta is one of my very favorites. I’m a big fan of feta, especially Bulgarian feta made from sheep’s milk. I can’t always find that in stores near me, but I have been able to locate several Greek kinds that at least are stored in brine. I always recommend getting whole pieces of feta that are brined because it keeps the cheese moist, not like those dried out pre-crumbled fetas.
So, let’s get started!
Preheat the oven to 400 degrees.
First, chop an onion and saute it in olive oil until tender and soft. I find that you can let it cook and keep and eye on it while preparing the spinach.
I find that buying a bunch of spinach at the grocery store is usually a sufficient amount. Wash the spinach and then take the really long stems off. Then, wilt the spinach in the pan with the onion. Yes, it looks like a lot when you first dump it in, but it’s really not. It gets much smaller while cooking down.
Then, in a bowl, whisk together 4 eggs, a half cup flour, 1/2 teaspoon baking powder, and 1 1/2 cups milk. The original recipe doesn’t mention it, but I suggest adding about a teaspoon of dried basil.
Spray a pie plate or tart dish with cooking spray. Sprinkle the spinach mixture on the bottom of the pan. This way you can make sure there are no spinach clumps.
Then, pour the egg mixture over the spinach mixture.
Then, sprinkle about a half cup of feta over the egg and spinach. Yes, it can be messy work, but it’s worth it!
Now, take some grape tomatoes and cut them in half. Arrange them around the quiche, so they add color and make a pretty pattern. It will depend on the size of your tomatoes how many you will need.
Bake it for 25-30 minutes until the center is set. Let it set a few minutes before cutting into it.
Spinach, Tomato, and Feta Crustless Quiche
(recipe originally from kylecooks.com)
1 Tbs. olive oil
1 onion diced (about a cup)
6 ounces fresh baby spinach leaves
1/2 cup all purpose flour
1/2 tsp. baking powder
1 1/2 cups milk
1 tsp dried basil
1/2 cup feta cheese
1/2 cup grape or cherry tomatoes, halved
- Preheat oven to 400 degrees.
- Lightly grease a 10″ quiche or tart pan or a deep dish pie plate
- Heat the olive oil over medium-high heat in a skillet, and saute the onion until softened.
- Add in spinach and cook until just wilted. Set aside to cool.
- Whisk together eggs, flour, baking powder, and basil. Whisk in milk and stir in spinach-onion (I put the spinach in first and then pour the egg mixture over the top).
- Pour egg mixture into quiche pan. Top with feta.
- Place the tomato halves on top.
- Bake for 25-30 minutes or until center is set and the edge is golden brown and pulling away from the sides.
- Cool for about 10 minutes before serving.