Description
A savory and satisfying crustless quiche featuring spinach, cherry tomatoes, and crumbled feta cheese baked in a creamy egg custard. Perfect for breakfast, brunch, or a light dinner, and naturally gluten-free.
Ingredients
- 6 large eggs
- 1 cup whole milk
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup cherry tomatoes, halved
- 3/4 cup crumbled feta cheese
- 1 tablespoon olive oil or butter (for sauteing spinach)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- In a skillet, heat olive oil or butter over medium heat. Add spinach and saute until wilted. Set aside.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Spread the cooked spinach in the bottom of the greased dish. Scatter the cherry tomato halves and crumbled feta on top.
- Pour the egg mixture evenly over the filling ingredients.
- Bake for 35–40 minutes or until the center is just set and the top is lightly golden.
- Let the quiche cool for about 10 minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes