Spinach and Feta Crustless Quiche

Although I focus mainly on professional style, I did mention that upon my return I would share a few recipes that I found particularly tasty and helpful in eating well while managing a busy schedule. I love this recipe I recently discovered for so many reasons! Despite tasting good, it’s very easy to prepare, the ingredients are affordable and many of them you likely already have on hand, and it makes great leftovers for breakfast (or any meal for that matter). Even though mornings can be crazy, I make it a priority to prepare a good breakfast for my family (which may be a factor of my inability to skip breakfast without becoming a crabby pants) and this meal makes that a cinch. I warmed up the leftovers in the microwave the following morning and had breakfast ready in no time. So without further adieu, a spinach and feta crustless quiche. 

  • as needed non-stick spray
  • 1 box (10 oz) frozen spinach
  • 4 eggs
  • ¼ cup Parmesan cheese, shredded
  • 1-2 oz feta cheese, crumbled
  • 1 cup milk
  • ½ – 1 tsp garlic powder (depending on preference) – also could replace with 2 cloves of pressed garlic
  • ¼ cup mozzarella, shredded
  • pepper (to taste)

  1. Preheat the oven to 350 degrees. Thaw the frozen spinach in the microwave, if not already thawed. Using a colander, let the thawed spinach drain while preparing the egg mixture.
  2. In a medium bowl whisk the eggs. Add the milk, Parmesan, and garlic powder (if not using fresh pressed garlic). Whisk to combine.
  3. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Then add the crumbled feta. (If using fresh garlic, add the pressed cloves onto the spinach and feta.)
  4. Pour the egg mixture into the pie dish over the spinach and feta.
  5. Sprinkle the shredded mozzarella cheese on top. Place the pie dish on a baking sheet for easy transfer into the oven. Bake until the top is golden brown and the center is solid. Bake time can vary but should be between 45 – 60 minutes. (I cooked mine for 55 minutes.)

I like that this recipe also lends itself to various options for modification. One could easily incorporate more vegetables by adding sauteed mushrooms, bell peppers, artichokes, squash, broccoli (whatever is in season) or various other options. This could be a great way to use up an extra vegetable or two that might nearing the “end of it’s life” in your refrigerator. 

I hope you enjoy and maybe use it to provide a filling, wholesome breakfast in a time crunch.

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