🥧 Spinach Crustless Quiche
This Spinach Crustless Quiche is breakfast or dinner in 40 minutes. Eggs, spinach, feta, and a little Greek yogurt bake into a tall golden slice with no pastry. Extra-virgin olive oil coats the pan so the edges brown like the photo.
I love how clean this cuts. Squeeze the spinach dry, and that extra black pepper on top is not optional. 🌿
Jump to Recipe ↓ 🥧
Why You’ll Love This Quiche 🌿
- 🥧 Ready in 40 minutes
- 🥬 No crust to roll
- 🧀 Feta in every slice
- 🥚 High-protein egg bake
- 🔥 Golden peppered top
- 🫒 Extra-virgin olive oil in the pan
- 🍽️ Anti-inflammatory Mediterranean brunch
Why This Quiche Fits an Anti-Inflammatory Mediterranean Plate
Eggs, spinach, olive oil, and feta are a Mediterranean breakfast plate without pastry. Greek yogurt keeps the crumb creamy so you do not need a heavy cream custard. Oregano and black pepper do the seasoning.
Wet spinach sinks and waters the eggs. Wilt it, then squeeze it until it feels dry.
Frequently Asked Questions ❓
What pan should I use? 🥧
An 8-inch springform or a well-oiled cake pan gives you the tall slice from the photo. A pie dish works and will be a little shorter.
Can I add mushrooms or tomatoes? 🍄
Yes. Cook extra vegetables first so they do not leak water into the eggs.
How do I know it is done? 🌡️
The center should be just set and the top deep golden. A knife in the middle should come out clean.
Does it keep? 🥡
Yes. Refrigerate up to 4 days. Reheat slices in a 350°F oven so the edges stay firm.
🥧 Spinach Crustless Quiche
Ingredients 🛒
- 1 tablespoon extra-virgin olive oil, plus more for the pan
- 5 cups baby spinach
- 2 garlic cloves, minced
- 6 large eggs
- ½ cup plain Greek yogurt
- ½ cup crumbled feta
- ¼ cup grated Parmesan
- ½ teaspoon dried oregano
- ¾ teaspoon sea salt
- ½ teaspoon black pepper, plus more for the top
Instructions 👩🍳
- Heat the oven to 375°F (190°C). Brush an 8-inch springform or cake pan with olive oil.
- Heat 1 tablespoon olive oil in a skillet. Cook the garlic 30 seconds, then wilt the spinach. Cool and squeeze out as much liquid as you can. Chop it.
- Whisk the eggs, yogurt, oregano, salt, and pepper. Fold in the spinach, feta, and Parmesan.
- Pour into the pan. Grind extra black pepper over the top.
- Bake 28–32 minutes, until the center is set and the top is golden. Rest 10 minutes, then slice and serve.
Nutrition
| Nutrient | Per serving (1 slice) |
|---|---|
| Calories | 170 |
| Protein | 13g |
| Net carbohydrates | 3g |
| Total carbohydrates | 3g |
| Fiber | 1g |
| Total fat | 11g |
| Sodium | 430mg |
Estimates based on eggs, spinach, Greek yogurt, feta, and extra-virgin olive oil. Exact numbers vary with pan size.
Notes & Tips 💡
- Squeeze the spinach like you mean it. Water is what makes a soggy quiche.
- Extra-virgin olive oil on the pan is what browns the sides.
- Let it rest before you cut or the center looks wet.
- A side salad with lemon is enough to make this dinner.
- This is good warm or cold the next day.
This Spinach Crustless Quiche is golden, herby, and done in 40 minutes. A simple bake built on eggs, spinach, olive oil, and feta. 🥧🥬
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
