Fluffy Crustless Spinach Feta Quiche With Cheddar (Print version)
A fluffy crustless spinach feta quiche with cheddar, mushrooms, onion, and a tender custard that works for brunch, lunch, or meal prep.
# Ingredients:
For the vegetable filling
01 -
1 tablespoon (15 ml) olive oil
02 -
1 small sweet onion, finely diced
03 -
4 oz (115 g) cremini or white mushrooms, thinly sliced
04 -
2 cloves garlic, minced
05 -
10 oz (285 g) frozen chopped spinach, thawed and squeezed very dry
For the custard
06 -
5 large eggs
07 -
1/2 cup (120 ml) whole milk
08 -
1/4 teaspoon fine salt
09 -
1/4 teaspoon black pepper
10 -
6 oz (170 g) feta cheese, crumbled
11 -
1 cup (115 g) sharp cheddar cheese, shredded, divided
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9-inch deep dish pie plate with oil or nonstick spray.
02 -
Heat olive oil in a large skillet over medium-high heat. Add onion and mushrooms, then cook for 6-8 minutes until softened and the mushroom liquid has mostly evaporated.
03 -
Stir in garlic and cook for 30 seconds. Add the squeezed-dry spinach and break it apart in the skillet until evenly mixed.
04 -
Remove the skillet from the heat. Fold in the feta and 3/4 cup of the cheddar, then spread the mixture evenly in the prepared pie plate.
05 -
In a bowl, whisk eggs, milk, salt, and pepper until smooth and slightly frothy. Pour evenly over the spinach mixture.
06 -
Sprinkle the remaining 1/4 cup cheddar on top. Bake for 40-45 minutes, until the edges are set, the top is lightly golden, and the center has only a slight wobble.
07 -
Let the quiche rest for 10 minutes before slicing. Serve warm or cool completely for meal prep.
# Good to know:
01 -
Squeeze the spinach very dry for the cleanest slices.
02 -
Rest the quiche for 10 minutes before cutting.
03 -
Store refrigerated slices for up to 4 days.