Description
This Crustless Spinach, Tomato & Feta Quiche is a light, flavorful, and satisfying dish that’s naturally gluten-free and packed with fresh vegetables and tangy feta cheese. Perfect for brunch, lunch, or a quick weeknight dinner.
Ingredients
- 5 large eggs
- 1 cup whole milk
- 2 cups fresh baby spinach (or 1 cup frozen spinach, thawed and squeezed dry)
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil (for sautéing spinach)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan.
- Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted (2-3 minutes). Let cool slightly.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Spread the sautéed spinach evenly in the prepared dish. Sprinkle feta over the spinach.
- Pour the egg mixture over the spinach and cheese.
- Top with halved cherry tomatoes, cut side up.
- Bake for 35-40 minutes, or until the center is set and edges are lightly golden.
- Let rest for 10 minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes