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.
salt and pepper, to taste