Easy Spinach and Feta Crustless Quiche
This easy crustless quiche is packed with fresh spinach, salty feta, and sweet red bell pepper in a creamy egg custard, perfect for a simple and delicious meal.
Equipment
- Pan
- Oven
- 9-inch Pie Dish or Casserole Dish
- Large Bowl
- Whisk
- Knife
Ingredients
Main Ingredients
- 6 large Eggs
- 1 cup Milk or Cream whole milk, half-and-half, or heavy cream
- ½ cup Shredded Gruyère
- ½ cup Crumbled Feta
- 2 tablespoons All-Purpose Flour optional
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Fillings
- 1 ½ cups Fresh Spinach sautéed and moisture squeezed out
- ½ cup Chopped Red Bell Pepper sautéed until tender
Other
- Butter or Oil For greasing the pan and sautéing fillings
Instructions
Preparation
- Sauté the spinach until wilted, then squeeze out excess moisture. Sauté the chopped red bell pepper until tender and set both aside.
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie or casserole dish.
- In a large bowl, whisk together the eggs, milk, flour (if using), salt, and pepper until well combined.
Cooking
- Add the Gruyère, feta, sautéed spinach, and red bell pepper to the egg mixture, then stir gently to distribute them evenly.
- Pour the entire mixture into the prepared baking dish and bake for 35-45 minutes.
- Cook until the quiche is set in the center and the top is golden brown.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
Notes
For a richer quiche, use heavy cream instead of milk. You can also experiment with other cheeses or vegetables. Ensure all excess moisture is squeezed from the spinach to prevent a soggy quiche.