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Superfood spinach is the star of the show in this healthy low carb crustless quiche with tomatoes, onions, and feta. Delicious warm, room temp, or chilled – this is a versatile and nutritious dish!
Update: This was originally posted in July 2016, and has been updated to improve user experience and now includes a video!
Isn’t this GORGEOUS? Super healthy and low-carb (especially since I opted to make this a crustless quiche recipe) with so much color and flavor!
Spinach is a hot favorite with The Husband, in pretty much all forms: fresh, frozen, or canned. I’ve heard tales of him as a kid opening cans of spinach and devouring them after school, Popeye style. Lol.
Love low carb? You’ll enjoy this low carb chicken dinner – all made in one skillet, or this Sheet Pan Chicken Dinner – so good (and low on clean up too!)
In my house, spinach is pretty much always on the grocery list, and I include it in as many things as I can. (I’ve been known to cook and puree spinach, and add a cup to our spaghetti sauce and giggle as my children chow down on it happily – if you tell them, I will deny it, and never bake you cookies. Ever!)
Eating at home means lots of family time around the dinner table, and teaching the kids how to prepare meals. H can wash spinach, drain and rinse canned beans, crack eggs into bowls, mix ingredients, and… licking the beaters whenever I bake.
He’s not so excellent at dish-washing, or table clearing. But we’re working on it! I’ve found that the more involved I allow the kids to be, the more willing they are to try different things, and eat whatever we make because they’re so proud to have “made it”.
So. How about this spinach quiche then? It’s super easy and takes just 25 minutes in the oven til it’s ready to serve (about 45 minutes total).
Anywayyyyy… look at these simple and yummy ingredients. These are all you need to make my crustless quiche! (you’re so welcome)
Why this recipe works:
- Simple. Quality ingredients make amazing food.
- Make-Ahead. Make this on a weekend, and eat slices for lunch each day.
- Low Carb (if you’re into that)
Equipment needed
I use a metal tart tin with a removable base, to allow me to remove it from the pie pan more easily, but I have also had good luck with regular glass or ceramic pie pans. Just be sure to grease it well so you don’t get your quiche stuck!
You’ll need a good whisk, a skillet and mixing bowl. That’s it!
Kylee’s Notes
- This crustless quiche tastes great hot, room temp, OR chilled! You’ll notice there is no salt and pepper in this – the feta is plenty salty enough, so there’s no need to add it. You may enjoy some pepper in yours though!
- You can make smaller versions of this in muffin tins. Be sure to grease the tins well, to make removal easy.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- ONION – a medium sized onion will get you about 1/2 cup
- SPINACH – baby spinach leaves. You can add spinach leaves whole, or chop them up a little.
- EGGS
- FLOUR
- BAKING POWDER
- MILK – you can switch this out for heavy cream, or half and half if you are keto!
- FETA – adds a delicious saltiness to the dish
- TOMATOES – grape or cherry tomatoes, or chopped roma tomates all work well
- BASIL – optional, but pairs very well with the tomatoes!
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
- Preheat oven to 400F.
- Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
- Heat the olive oil in a skillet over medium heat, and saute the onion until softened.
- Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
- In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in the spinach mixture. Add pepper, mix well.
- Pour egg mixture into quiche pan. Top with feta.
- Place the tomato halves on top, and press gently so only the surface is visible.
- Bake for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan.
- Cool for 10 minutes.
- Garnish with extra feta, and some basil (optional).
- Slice, and serve.
Other healthy recipes you may enjoy:
- Easy Bacon Broccoli Quiche Recipe – deliciously easy, totally cheesy and filling, made in about 30 minutes, and great for making ahead!
- No-Fail Quiche Lorraine (from West via Midwest)
- Cheesy Spinach Souffle from That Skinny Chick Can Bake
- Crustless 3 Cheese Asparagus Quiche (from Hostess at Heart)
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Spinach, Tomato and Feta Crustless Quiche
Ingredients
- 1 Tbs olive oil
- 1 onion (diced (about a cup))
- 6 oz fresh baby spinach leaves
- salt and pepper (to taste)
- 4 eggs
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1 1/2 cups milk
- 1/2 cup feta cheese ((save a little for garnish))
- 1/2 cup grape or cherry tomatoes (halved)
- fresh basil leaves ((optional, for garnish))
Instructions
- Preheat oven to 400F.
- Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
- Heat the olive oil over medium high heat in a skillet, and saute the onion until softened.
- Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
- Whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.
- Pour egg mixture into quiche pan. Top with feta.
- Place the tomato halves on top, and press gently so only the surface is visible.
- Bake for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan.
- Cool for 10 minutes.
- Garnish with extra feta, and some basil (optional).
- Slice, and serve.
Video
Notes
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sydney says
Made this today and added garlic, bacon, and goat cheese! soooooo good!!
Sarah says
Made this for dinner – hubby had two helpings.
Asked for leftovers for his lunch the next day – which means it’s a winner. Great budget friendly meal. Will def be making again,. Thanks Kylee
Emma says
Hi! Oh my so gorgeous! Do you think i can make the recipe the night before and put in the oven the next morning? Thanks!
Kylee says
Hi Emma – I don’t see why it wouldn’t work if you did it that way. Since there is no crust, there’s no way for anything to get soggy!
I do bake this ahead and serve up to 2-3 days later, though – if that helps!
Sarah says
Is there a way to make this without the flour?
Kylee says
Hi Sarah – are you gluten intolerant? The flour really helps the egg to set properly, and make it easy to cut and hold its shape.
You could switch it out for cornstarch if you like, or a small amount of almond or coconut flour? I haven’t tried it that way – but I’m sure it would work fine.
If you try it – let me know?
Sue says
Could you freeze this?
Kylee says
I haven’t tried – I’m not convinced it would be great without a crust to hold it together. Possibly it might get rubbery!?
Jill K Boll says
Have made this several times now. Always delicious and quite a pretty dish! Have plans to continue using your crustless recipe and modifying with some different ingredients just to change it up.
Kylee says
Hey, Jill! That totally made my day to hear that.
What other ingredients have you used? I like caramelized onion and feta, ham and cheddar, and asparagus and Swiss cheese.
I’d love to know what you come up with!
Lauren says
Do you think/know if this would work with cornflour? My Aunt has coeliac disease and I wanted to make this for her!
Kylee says
You know, I bet it could. I do know there are gluten free flour blends that would work very well, too!
Cheryl says
I’m going to try this with almond flour and see if that works since I have a wheat sensitivity. Looks delicious!
Kylee says
Hi Cheryl – I hope you love it! It’s such a small amount of flour, that switching it out for almond won’t make a lot of difference at all. If you don’t have almond – cornstarch would also work!
When you make it – do stop back and let me know how it goes? I’ll update the post to include your changes for the Gluten Free people!
Cheryl says
Update – I made this gluten free using almond flour and it worked out great and it was delicious!
Jan Forbes says
Just made this in a half quantity for hubby and I for lunch. Didn’t look as pretty as the original, but my, the flavour was wonderful. I was lucky to get any, it was a real hit with hubby. Thanks for the inspiration. Love it. xx
Pam Murray says
That looks fabulous. Do you have a calorie count on that?
Kylee says
Hi Pam,
No, I don’t typically do calorie counts or nutritional information for my posts. Myfitnesspal has a free calculator though, I believe.
suchi says
I always make crust less quiche… its my fav quick one dish meal….but never tried it with Feta…love the recipe!
Dr.Amrita Basu says
Great no fuss recipe. I love spinach and feta!
Carryn says
So that looks delicious… I’m totally going to have to try that recipe
Anamika Ojha says
It looks delicious. Can’t wait to try it! Thanks for sharing the recipe with us.
Jasmine Watts says
Yumm… sounds delicious! Love that it is crustless too!
Sondra says
Yum great recipe. I love a good quiche and also prefer to make mine crustless. This inspires me to post my quiche recipe!