The smell of sautéed spinach and feta fills the kitchen, transporting me back to a Greek taverna on a warm summer evening. The vibrant colors and inviting aromas are reminiscent of the Mediterranean diet’s nourishing flavors. For a similar taste experience, try pairing this Crustless Spinach Feta Quiche with a side of roasted vegetables and a simple mixed green salad, just like I did on a recent trip to the Greek Isles here in Mediterranean Spinach Quesadillas. Now, let’s get cooking and enjoy this comforting breakfast or brunch classic.
Recipe Courtesy of Our Kitchen
Crustless Spinach Feta Quiche
★★★★★ (55 Reviews)
Ingredients
2 large eggs
1 cup grated feta cheese
1 cup chopped fresh spinach leaves
1/2 cup heavy cream
1/4 cup chopped fresh parsley
1/4 cup chopped scallions, green parts only
Salt and ground black pepper, to taste
1/4 cup grated Parmesan cheese, optional
1/4 cup chopped fresh chives, optional
Directions
1
In a skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, stirring occasionally, about 5 minutes.
2
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, stirring constantly.
3
Add the chopped spinach leaves to the skillet and cook until wilted, about 2-3 minutes. Season with salt and black pepper.
4
In a separate bowl, whisk together the eggs, heavy cream, grated feta cheese, and chopped parsley. Season with a pinch of salt and a few grinds of black pepper.
5
Transfer the cooked spinach mixture to a greased 8-inch baking dish. Pour the egg mixture over the cooked spinach and top with the grated Parmesan cheese (if using). Bake at 375° F for 25-30 minutes or until the eggs are cooked and the cheese is golden brown.
