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Golden-brown Mediterranean crustless quiche with spinach and feta in a ceramic baking dish.

Crustless Quiche

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 6 large Eggs
  • 1 cup Whole Milk or blended Cottage Cheese
  • 1 tbsp Extra Virgin Olive Oil
  • 2 cups Fresh Spinach chopped
  • 1/2 Red Bell Pepper diced
  • 1/2 Yellow Onion finely diced
  • 1/2 cup Feta Cheese crumbled
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Method
 

  1. Preheat: Oven to 375°F (190°C). Grease a 9-inch pie plate.
  2. Sauté: Heat olive oil in a skillet. Add onions and peppers, sautéing for 5 minutes. Stir in spinach until wilted. Remove from heat and drain any excess liquid.
  3. Whisk: In a bowl, whisk eggs, milk, salt, pepper, and oregano until smooth.
  4. Layer: Spread the vegetable mixture into the bottom of the pie plate. Top with half of the feta.
  5. Pour: Pour the egg mixture over the vegetables. Top with remaining feta.
  6. Bake: Bake for 30–35 minutes until the center is set.
  7. Rest: Let stand for 10 minutes before slicing.

Notes

  • Prevent Sogginess: Squeeze cooked spinach in a clean kitchen towel to remove all excess moisture before adding it to the eggs.
  • Dairy Choice: For the creamiest texture, use whole milk. For a high-protein "superfood" version, swap milk for 1 cup of blended cottage cheese.
  • The "Jiggle" Test: Pull the quiche from the oven when the edges are golden but the center still has a slight, Jell-O-like tremble; it will firm up during the rest.
  • Make-Ahead Tip: This quiche is excellent served cold or at room temperature, making it ideal for summer brunches or packed lunches.
     
  • Variations: To add a smoky Mediterranean flavor, stir in 2 tablespoons of chopped roasted red peppers or a pinch of smoked paprika.
  • Pan Size: If using a deep-dish pie plate, you may need to add 1–2 extra eggs and increase bake time by 5 minutes.