Healthy Feta Spinach Quiche
A crustless egg bake packed with feta, spinach, mushrooms, and aromatics. Perfect for breakfast, brunch, or light dinner.
Ingredients
Main Ingredients
- 4 large Large eggs Room temperature eggs whisk more evenly for a smooth custard
- 1 cup Milk Use dairy milk or unsweetened dairy-free alternatives such as almond or oat milk
- 1 cup Feta cheese, crumbled Use reduced-sodium feta to lower salt, or goat feta for creamier texture
- 2 cups Fresh spinach, chopped Baby spinach works well; pack loosely before chopping
- 1 cup Mushrooms, sliced Cremini or button mushrooms provide meaty texture; slice thinly
- 1 small Onion, diced Yellow or sweet onion adds caramelized sweetness when sautéed
- 2 cloves Garlic, minced Add towards the end of sautéing to keep garlic from burning
- to taste Salt and pepper Season lightly at first, then adjust after baking
- for sautéing Olive oil Use extra-virgin olive oil for better flavor
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or similar baking dish.
- Heat olive oil in a skillet over medium heat until shimmering and warm.
- Sauté the diced onion until translucent, stirring to prevent browning beyond color.
- Add minced garlic and cook briefly until fragrant, about thirty seconds to one minute.
- Stir in sliced mushrooms and cook until they release moisture and soften evenly.
- Add chopped spinach and continue cooking until fully wilted and excess moisture has mostly evaporated.
Mixing
- Whisk together the eggs and milk in a mixing bowl until the mixture is uniformly pale and slightly frothy.
- Fold in crumbled feta, then add salt and pepper sparingly because feta already contributes salt.
- Stir the sautéed vegetable mixture into the egg-feta mixture until evenly distributed without overmixing.
Baking
- Pour the combined mixture into the prepared greased pie dish, spreading ingredients evenly across the surface.
- Bake in the preheated oven for twenty-five to thirty minutes, or until the center is set and the top shows light golden color.
- Let the quiche cool for a few minutes on a wire rack before slicing to finish setting the custard.
Notes
To ensure a firmer custard, drain excess moisture from cooked vegetables. Use room-temperature ingredients for a smoother custard and allow to rest before slicing for clean portions.