Crustless Spinach, Onion and Feta Quiche February 1
Many times, the flaky and buttery crust is the best part of a quiche, supporting the filling and adding a wonderful contrasting texture to the dish. But crusts can be a bit time consuming and more than a bit fattening. I like this crustless quiche as a quick and relatively low fat dinner. It takes about 15 minutes to assemble and get into the oven - and I will never be one to complain about food that is tasty, healthy and fast.
Although I’m calling this a crustless quiche because it doesn’t have a pastry crust, it does have a crust of sorts. The flour mixed in to the egg mixture separates during baking and forms a very thin crust along the bottom and sides of the pan. It’s not the same as a “real” crust, but it does help keep the quiche slices together neatly and adds a bit of substance to what would otherwise be just some baked eggs. If you’ve had a clafoutis, which is a relatively hardy baked custard dish, or even a Dutch Baby pancake, you’ll probably notice some similarities in consistency.
You can use just about any base you want for this dish, which means you’ll get a lot of variety with just one basic recipe. I almost always have onions and fresh spinach on hand, as it’s a popular combination in my kitchen. Some diced up sausage, ham or leftover, shredded chicken would work well in here, too. I like the feta cheese on top for extra saltiness and flavor, but again, you can opt for a different type of cheese if you prefer (parmesan and cheddar are nice) - or even skip it entirely if you want to go cheeseless. Regardless, it’s always satisfying to make and eat.
This can be a simple dinner or an easy breakfast dish, but it can also be served as an appetizer or first course by slicing it thinnly for several guests.
Crustless Spinach, Onion and Feta Quiche
1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/2 cup feta cheese
Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.
Serves 4.
salt and pepper, to taste
Kalyn Feb 1
Nic I think this sounds great. Love the idea of the flour forming a slight crust. I’m thinking white whole wheat flour would work here too, which makes it perfect for me. Saving the recipe!
Pamela Feb 2
Just curious… I have some puff pastry sitting in my freezer. If I wanted to use this recipe for the filling and use the puff pastry for the crust, would I just omit the flour?
meeso Feb 2
Absolutely delicious…love the spinach and feta together!
Mary Feb 2
I made it this morning with wheat flour and it was perfect. it was light and flavorful. Thanks so much.
Nicole Feb 2
Pamela - Yes, that should work, but you might want to save the puff pastry for another quiche and just use this one when you want a really easy all-in-one recipe!
Mary - Great to know that it worked out! I’m going to try ww flour myself next time.
BJ Feb 4
I’m a little confused. Recipe says “2 large eggs” and “2 large egg whites”…. are we talking about using 2 whole eggs AND 2 large egg whites ?? I can’t wait to try this recipe.
Nicole Feb 4
BJ - Yes, it is two whole, large eggs and two large egg whites.
BJ Feb 4
thank you !!! I’ll probably make this later this week.
y Feb 10
Will this turn out crisp?
Alyson Feb 12
Hmmmm. I was wondering what I was going to make for dinner tonight!
Rachel Mar 4
Could I use an egg substitute instead of the eggs? Would it work?
Ella Mar 6
I made this last night for my quiche-averse husband - it was great! I used 3 whole eggs instead of eggs + whites, and I used potatoes, leeks, and goat cheese for the veggies and cheese. I also added thyme. He said more people need to make their quiche like this instead of “that eggy mess”! Thanks for the recipe!
Rebecca Apr 2
Wow! I am impressed! The flower and baking powder really did separate and form a thin crust at the bottom! GENIUS!
Thanks!
Melissa Apr 27
This was delicious and so easy. I used Eggbeaters in the place of the eggs (1 cup) and frozen spinach and it still turned out great! Great recipe.
rowsew Jun 1
Delicious - I made this for our tea this evening - a great success. Although I had to use Pak Choi instead of spinach (the chickens had spinach for their treat yesterday and I had forgotten…). It was perfect - soft, slighty crusty on the bottom and very, very tasty. Also, very quick to make, which I always consider a bonus at the end of a day filled with 2 busy toddlers. Thank You!
renee Jul 8
Love the site do you have any cookie favors? trying too find one organic like with using whole whitewheat flour we have here, using oatmeal fruits etc whatever thanx so much renee
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