Crustless Spinach Quiche (Print)
Savory egg dish with spinach, feta, and cheddar cheese that bakes to golden perfection without the need for a crust.
# Ingredients:
→ Produce
01 -
1 small sweet onion, finely diced
02 -
115g mushrooms, thinly sliced
03 -
2 cloves garlic, minced
04 -
285g frozen chopped spinach, thawed and thoroughly drained
→ Cheese
05 -
170g feta cheese, crumbled
06 -
225g cheddar cheese, shredded
→ Pantry
07 -
1 tablespoon (15ml) extra virgin olive oil
08 -
120ml milk
09 -
1/4 teaspoon table salt
10 -
1/4 teaspoon ground black pepper
→ Eggs
11 -
5 large eggs
# Directions:
01 -
Preheat oven to 175°C. Lightly grease a 23cm deep dish pie plate.
02 -
Heat olive oil in a large skillet over medium-high heat. Add onion and mushrooms, sauté until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute.
03 -
Turn off heat. Add spinach, crumbled feta and shredded cheddar to the skillet. Mix to distribute evenly.
04 -
Spoon the vegetable and cheese mixture evenly into the greased pie plate.
05 -
In a mixing bowl, whisk eggs, milk, salt and pepper until fully combined.
06 -
Pour the egg mixture over the spinach filling in the pie plate.
07 -
Bake in the preheated oven for 40-45 minutes or until the eggs are set and top is lightly golden.
08 -
Allow to cool for 10 minutes before slicing and serving.
# Notes:
01 -
Ensure spinach is thoroughly drained to prevent a watery quiche.