Crustless Spinach, Tomato, and Feta Quiche

Crustless Spinach, Tomato, and Feta Quiche

Crustless Spinach, Tomato and Feta Quiche


  • 1 small onion diced
  • 16 oz. frozen spinach thawed, with as much water squeezed out as possible (see notes)
  • salt and pepper to taste
  • 4 eggs
  • 2 cups milk
  • 3/4 cup flour  white or whole wheat will work
  • 1 teaspoon baking powder
  • 8 oz. feta cheese crumbled
  • 1 pint cherry tomatoes halved, or other tomatoes sliced 1/2″ thick


  • Preheat oven to 350 degrees F. Grease a quiche pan, pie dish, or other baking dish with olive oil or butter.
  • In a medium bowl, mix together the eggs, milk, whole wheat flour, and baking powder. Season with salt and pepper.
  • Add the onions, feta, and spinach to the bowl and stir to combine.
  • Pour mixture into prepared quiche pan.
  • Top the quiche carefully with tomatoes.
  • Place in preheated oven and bake for 60 minutes, or until quiche is set.
  • Allow to cool for at least 10 minutes before slicing.
  • Serve warm, at room temperature, or cold from the fridge.

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