Crustless Spinach and Feta Quiche

A savory, tender egg bake made with well-drained spinach, tangy feta, and lightly sautéed onion—without a pastry crust.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 6 large eggs
• 10 ounces frozen chopped spinach
• 1 cup crumbled feta cheese
• 0.75 cup whole milk
• 0.5 medium yellow onion
• 1 tablespoon olive oil
• 0.25 teaspoon black pepper
• 0.125 teaspoon salt

Cooking instructions

1. Preheat the oven to 375°F. Lightly grease a 9-inch pie dish with a little olive oil or cooking spray. (about 5 min) — 375°F
2. Thaw the spinach, then place it in a clean kitchen towel and squeeze firmly until very dry. Finely chop the onion. (about 8 min)
3. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Remove from the heat and let cool slightly. (about 4 min) — Medium heat
4. Whisk the eggs, milk, black pepper, and salt in a large bowl. Stir in the drained spinach, softened onion, and feta. (about 3 min)
5. Pour the mixture into the prepared pie dish and spread it evenly. Bake until the center is set, lightly puffed, and reaches 160°F, about 30 to 35 minutes. (about 35 min) — 375°F
6. Rest the quiche for 5 minutes before slicing and serving warm. (about 5 min)