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Golden brown crustless spinach mushroom and feta quiche in a ceramic baking dish on a wooden table.

Crustless Spinach Feta Quiche

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 8 ounces baby bella mushrooms sliced
  • 5 ounces fresh baby spinach
  • 2 cloves garlic minced
  • 6 large eggs
  • 1/4 cup milk or heavy cream
  • 4 ounces Greek feta cheese crumbled
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil.
  2. Step 2: Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-6 minutes until golden brown. Add the garlic and cook for 1 minute until fragrant.
  3. Step 3: Add the fresh spinach to the skillet and cook just until wilted (about 2 minutes). Remove from heat and let cool.
  4. Step 4: Squeeze out the excess moisture from the cooked vegetables using a fine-mesh sieve or clean kitchen towel.
  5. Step 5: In a large bowl, whisk the eggs, milk, oregano, dill, salt, and pepper until smooth.
  6. Step 6: Fold the cooled vegetables and crumbled feta into the egg mixture.
  7. Step 7: Pour the mixture into the prepared pie dish, smoothing the top.
  8. Step 8: Bake for 30-35 minutes, or until the edges are golden and the center is just set. Let stand for 10 minutes before slicing.

Notes

  • Moisture Control: Always squeeze the cooked spinach and mushrooms in a clean kitchen towel. Too much moisture makes a soggy quiche.
  • Don't Overbake: Pull the quiche from the oven when the center has a slight jiggle. It will firm up perfectly as it rests.
  • Resting Time: Let the quiche rest for 10 minutes before slicing so it holds its shape cleanly.
  • Cheese Tip: Use block feta in brine instead of pre-crumbled feta for better flavor and a creamier texture.
  • Make-Ahead: Store slices in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 45–60 seconds.