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Best Easy Crustless Spinach and Feta Breakfast Quiche

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A fluffy, cloud-like crustless quiche packed with spinach and feta, perfect for busy mornings or lazy weekends. This easy recipe requires just 10 minutes of prep and delivers a savory, low-carb breakfast that reheats beautifully.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly grated nutmeg
  • 2 cups fresh spinach, roughly chopped, stems removed
  • 1 cup crumbled feta cheese (from a block)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, sliced thin (white and green parts)
  • Optional: 1/4 cup sun-dried tomatoes, chopped
  • Optional: 1/4 cup cooked bacon crumbles
  • Optional: 1/4 cup caramelized onions

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack. Grease a 9-inch pie dish with butter or non-stick spray.
  2. Wilt the spinach: Heat a skillet over medium heat with a drizzle of olive oil. Add the chopped spinach and cook for about 2 minutes, stirring constantly, until just wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid.
  3. Whisk the eggs: In a large bowl, whisk the 8 eggs vigorously for 60 seconds until pale and frothy. Add the milk, heavy cream, salt, pepper, garlic powder, and nutmeg. Whisk for another 30 seconds until combined.
  4. Layer the fillings: Spread the wilted spinach evenly in the greased pie dish. Sprinkle the crumbled feta, shredded mozzarella, Parmesan, and sliced green onions on top. Do not stir.
  5. Pour the egg mixture slowly over the fillings. Gently press down any spinach poking above the liquid. Tap the dish on the counter to release air bubbles.
  6. Bake: Place the dish on the preheated baking sheet in the oven. Bake for 22-28 minutes, until the edges are golden brown and the center jiggles slightly (like Jell-O) when shaken. A knife inserted in the center should come out mostly clean.
  7. Rest: Let the quiche cool on a wire rack for at least 10 minutes before slicing. This allows it to set properly.

Notes

For best fluffiness, use room temperature eggs and whisk them vigorously for a full 60 seconds. Do not open the oven door during the first 15 minutes of baking. Let the quiche rest for at least 10 minutes before slicing to avoid a runny texture. If using frozen spinach, thaw and squeeze dry completely. The quiche can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crustless quiche, spinach feta quiche, breakfast quiche, low-carb quiche, easy quiche recipe

Find it online: https://coracooks.com/best-easy-crustless-spinach-and-feta-breakfast-quiche/