Perfect for breakfast, lunch or dinner this spinach and feta quiche is a quick and easy vegetarian recipe that even meat-eaters will love! This crustless quiche recipe is packed with spinach, feta cheese, onions and garlic, and topped with pine nuts for extra crunch. Because we’ve made this spinach quiche without the crust, it’s low-carb and also quicker and easier to make!
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- Ingredients and Substitutions
- Frequently Asked Questions
- How to store leftover quiche:
- Can you freeze quiche?
- How to reheat quiche:
- What to serve with quiche:
- Recipes you may also like…
- Watch the Video
- How to Make Easy Crustless Quiche with Spinach and Feta
One hint of Spring and I’m already planning what recipes to make that can be packed up into a picnic or eaten al fresco. And what recipe is better suited to such an endeavour than quiche? Eat it hot or cold. Perfect cut into portions. And filled with whatever ingredients you fancy. It’s like quiche was made for Springtime.
Coming into season in March is one of my favourite ingredients, spinach! And what better way to utilise it that to make a spinach quiche, filled with salty feta, crunchy pine nuts, a little onion and garlic for added flavour and, of course, that delicate, creamy egg custard filling.
To flavour this spinach and feta quiche, I opted for a little lemon zest and nutmeg. The lemon zest adds a delicate, citrusy flavour that balances out the saltiness of the feta and the richness of the cream, while the nutmeg enhances the flavours of the eggs and cream. Simple, but DELICIOUS.
This quiche is also CRUSTLESS. That means no messing around blind baking your pastry. Of course, if you wanted a crust, please be my guest! But by taking away the crust we are saving on time and energy. The lack of crust also makes this quiche lower in carbohydrates, so if you’re following a low-carb diet this recipe is definitely one to add to your repertoire!
Easy crustless quiche with spinach and feta is the perfect vegetarian offering for picnics, BBQ’s and lunchboxes alike. It’s so delicious you’ll find yourself eating it from the pan before it’s even cooled, you’ll lose a layer of skin from the roof of your mouth, and you won’t even mind, I promise you.
The spinach, eggs and feta in this recipe are providing the majority of the nutrition.
Both the eggs and the feta are great sources of riboflavin and vitamin B12. Riboflavin helps us release energy from the food we eat and is needed for the structure and function of our mucous membranes.
Vitamin B12, which is only found in animal products, is essential for the normal function of the nervous system and the formation of red blood cells.
Eggs are also a fantastic source of choline. Choline is a nutrient required for a number of different processes in the body, including the structure of our cells, fat transport and metabolism, DNA synthesis and maintaining a healthy nervous system.
The spinach found in the recipe provides us with a huge amount of vitamin K, which is essential for normal blood clotting and bone structure. Spinach is also a good source of vitamin A is required to ensure the skin and mucous membranes found throughout the body form normally.
Spinach also delivers us with the nutrient folate, which works with vitamin B12 to form healthy red blood cells. It is also essential for normal cell division and the normal structure of the nervous system.
Ingredients and Substitutions
Onion & garlic – both provide great base flavours to the quiche. If you don’t have onions or can’t eat them, try substituting for leeks or shallots. I’ve opted for brown onions but you could also use red.
Spinach – if you’re looking for a spinach substitute, swiss chard is probably your best bet in terms of texture and flavour. You could also use frozen spinach (use approximately 150 grams of frozen for 200 grams of fresh) but whatever you do make sure you squeeze out excess liquid once it’s cooked. If you don’t you’ll be left with a watery quiche.
Eggs – Try and use nice, large eggs from free-range hens. If you’ve only got small eggs, you might want to add in an extra one to make sure you’ve got a good egg to cream ratio.
Single Cream – I chose to use single cream (known as light cream across the pond) to add richness while also reducing the fat content slightly. If you want a richer, creamier quiche filling go for double (heavy) cream. If you really want to reduce the fat content even more use milk.
Lemon zest – the lemon zest adds a delicate, citrusy flavour to the quiche that balances out the saltiness from the feta and the richness from the cream, without being overpowering. Don’t have it? Feel free to leave it out.
Feta Cheese – both creamy and salty, feta really adds tonnes of flavour to this vegetarian quiche. If you can’t get your hands on feta you could substitute ricotta for a similar creamy texture. Or cheddar, for something a bit different entirely.
Pine nuts – the addition of pine nuts adds a delicate nutty flavour while also adding a little crunch. Substitute for chopped cashews if you can’t eat pine nuts, or omit them completely.
Frequently Asked Questions
How to store leftover quiche:
Leave the spinach and feta quiche to cool to room temperature for no longer than 2 hours. Once cooled, if still in its baking pan, cover with cling-film and store in the refrigerator. If the quiche has been sliced into portions either wrap each individual portion in cling-film, store it in plastic food bags or store it in Tupperware containers. Eat within 3-4 days.
Can you freeze quiche?
Yup! To freeze leftover quiche follow the storage instructions as above and store in the freezer for up to 3 months. For best results, do not thaw the quiche before reheating, instead, pop it straight into the oven from frozen.
How to reheat quiche:
Preheat your oven to 180ºC. Place your leftover quiche on a baking tray and cook for 15-20 minutes until warmed through. Make sure food is piping hot before serving.
How to reheat frozen quiche:
Follow the instructions as above, but instead cook for approximately 30-35 minutes until the quiche is piping hot all the way through.
What to serve with quiche:
Quiche works particularly well with just a simple green salad. You could also add a side of boiled potatoes to bulk it out a little more. Steamed greens such as broccoli or green beans are another great side.
Recipes you may also like…
- Easy Shakshuka Recipe with Chorizo and Kale
- Paneer Curry with Lentils and Green Beans
- Sweet Omelette with Lemon & Honey
- White Bean & Mushroom Stroganoff
- Roasted Mushroom Pearl Barley Risotto
- Tagliatelle Pasta with Broccoli and Bacon
Watch the Video
How to Make Easy Crustless Quiche with Spinach and Feta
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This crustless quiche recipe is packed with spinach, feta cheese, onions and garlic as well as a little lemon zest and nutmeg for added flavour. Plus it’s topped with pine nuts for extra crunch!
- 2 tablespoons oil or butter
- 1 large onion, sliced
- 2 cloves garlic, minced
- 200 grams spinach
- 3 eggs
- 300 millilitres single cream
- 1 teaspoon lemon zest
- Pinch of nutmeg
- Pinch salt
- Pinch pepper
- 150 grams feta cheese, crumbled
- 25 grams pine nuts
Preheat your oven to 180 degrees centigrade.
- In a frying pan heat 1 tablespoon of oil or butter on a medium-low heat. Add the onion and gently fry for 10 minutes until soft and beginning to caramelise. Add the garlic and cook for a further minute. Then remove from the heat and leave to cool.
- In a second pan heat the remaining oil or butter to a medium heat, then sauté the spinach for 2 minutes until wilted. Remove from the heat and leave to cool. Once cooled use your hands to squeeze out any excess liquid.
- In a bowl whisk together the eggs, cream, nutmeg, salt and pepper until completely combined.
- Grease your pie dish with oil or butter. Then layer the onions, spinach and feta into the dish, leaving a third of the feta to sprinkle on top.
- Pour the egg mixture over the spinach and onions. Then sprinkle the remaining crumbled feta on top followed by the pine nuts.
- Bake in the oven for 30-40 minutes until the egg has completely set. If it appears to be burning, cover it with tin foil. The quiche is done when it is no longer wobbly in the centre. Leave to cool slightly then you can either serve straight from the dish or transfer to a plate. Eat hot or cold.
Keywords: crustless quiche, vegetarian quiche, spinach quiche, spinach and feta quiche, quiche with spinach and feta