Easy Crustless Spinach Quiche (Print Version)
Fluffy spinach quiche with cheddar and feta, baked without a crust for a quick, delicious vegetarian meal.
# Ingredients:
→ Produce
01 -
1 small sweet onion, finely diced
02 -
4 ounces (115 g) mushrooms, thinly sliced
03 -
2 cloves garlic, minced
04 -
10 ounces (285 g) chopped frozen spinach, thawed and thoroughly drained
→ Cheese
05 -
6 ounces (170 g) feta cheese, crumbled
06 -
8 ounces (225 g) cheddar cheese, shredded
→ Pantry
07 -
1 tablespoon (15 ml) extra virgin olive oil
08 -
1/2 cup (120 ml) milk
09 -
1/4 teaspoon table salt
10 -
1/4 teaspoon ground black pepper
→ Eggs
11 -
5 large eggs
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 23 cm deep dish pie plate.
02 -
Heat olive oil in a large skillet over medium-high heat. Add onion and mushrooms, sauté until softened, about 5–7 minutes. Stir in garlic and cook for 1 minute.
03 -
Turn off heat. Add spinach, crumbled feta, and shredded cheddar to the skillet. Mix to distribute evenly.
04 -
Spoon the vegetable and cheese mixture evenly into the greased pie plate.
05 -
In a mixing bowl, whisk eggs, milk, salt, and pepper until fully combined.
06 -
Pour the egg mixture over the spinach filling in the pie plate.
07 -
Bake in the preheated oven for 40–45 minutes, or until the eggs are set and top is lightly golden.
08 -
Allow to cool for 10 minutes before slicing and serving.
# Notes:
01 -
For best texture, remove as much excess moisture as possible from the thawed spinach before adding to the mixture.