This Easy Slimming Spinach Quiche packed with herbs and feta cheese is like a crustless Spanakopita!
You will love the combination of spinach, leeks, herbs, eggs and feta cheese. Delicious hot or cold and a great way to pack vegetables into your diet.
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Slimming World Quiche
A crust-free quiche is an easy peasy way to pack protein and vegetables into your diet and can be served for breakfast, lunch or dinner.
This spinach quiche is my take on Greek spinach pie (spanakopita) without the filo pastry but with extra eggs. Skipping the pastry is not only easier, it is also a bit healthier and slimming friendly.
Simply sauté some fresh spinach, leeks and spring onions, add a boatload of herbs and mix with eggs and feta cheese. Bake in a pie dish or in a silicone muffin tin and you have a great vegetarian quiche that couldn’t be simpler or tastier.
Fresh or frozen spinach?
You can use fresh spinach or frozen spinach in this recipe. Either way the spinach will need to be drained and squeezed dry of excess moisture before using in the quiche.
I prefer to use fresh spinach as it has a fresher flavour, but be warned that a big bag of fresh leaves will only yield a small amount of cooked spinach.
You can also experiment using kale or chard in place of the spinach – you might have to cook these longer to soften before using.
NEED TO KNOW: 450g (1 pound) of fresh spinach yields about 1 cup of cooked spinach. I used a 600g (1.3 pound) bag in this recipe, which is just over 1 cup cooked spinach. You will need to use approximately 400g (14 oz) frozen spinach in place of the fresh in this recipe.
Get the Seasoning Right
Using good quality barrel-aged Greek feta cheese will make all the difference in this recipe. Check the cheese is suitable for vegetarians if that is a concern.
You can replace the feta cheese with fat free cottage cheese if you prefer, but you will need to add a bit more salt to compensate.
I like to use a lot of fresh dill in this recipe, same as I would when making spanakopita. If you don’t like dill you can leave it out or replace with half the amount fresh parsley.
A Versatile Healthy Recipe
This crustless quiche is the perfect light breakfast / brunch / lunch – delicious hot or cold and therefore great for lunchboxes or picnics.
Free for those on Slimming World plan using your cheese allowance and just over 200 calories per slice. You can reduce the calories further by using reduced-fat feta cheese or fat free cottage cheese.
How to Make Spinach Quiche
Roughly chop the fresh spinach, discarding any stems. Sauté in a pan until the spinach wilts then transfer to a colander and drain. Use your hands or a cheesecloth to squeeze most of the moisture out of the spinach. If you are using frozen spinach then thaw it first and squeeze dry before using.
Mist the pan with cooking spray (no need to clean) and cook the leeks and spring onions until softened, about 5-7 minutes, adding the seasoning and dried herbs halfway through.
Stir in the fresh herbs and drained spinach.
Add the crumbled feta, stir to combine and leave the spinach mixture to cool down before adding to the eggs.
Lightly beat the eggs in a mixing bowl then stir in the vegetables and crumbled feta cheese.
Transfer to a greased pie dish (mine is 20cm/8 inch – see this one on Amazon for a similar style). Sprinkle with Parmesan and bake for 35-40 minutes, or until the quiche is set. Cool slightly then slice and serve, hot or cold.
Storing and Freezing
You can store the quiche in the fridge for up to four days. Eat cold or reheat in the microwave for a couple of minutes before serving.
This recipe is also suitable for freezing. Slice the quiche then wrap well in a layer of cling film and foil for up to two months. Thaw overnight in the fridge and reheat thoroughly before serving.
Crustless Spinach Quiche | Slimming Friendly
- low calorie cooking spray
- 600 g ( 1.3 pounds) baby spinach roughly chopped
- 8 spring onions (scallions) , finely diced
- 2 small leeks (white parts only) , finely diced
- 1 tsp garlic granules
- 1 tsp mixed Italian herbs
- 1/4 tsp salt
- 5 tbsp fresh dill chopped (reserve 1-2 sprigs for decoration)
- 3 tbsp parsley chopped
- 240 g (1 ½ cups) vegetarian feta cheese , crumbled
- 7 medium eggs
- 2 tbsp grated Parmesan optional
- Preheat the oven to 180°C (350°F) and spray an 8 inch pie dish with low calorie cooking spray such as Fry Light.
- Mist a frying pan with low calorie cooking spray and sauté spinach until it wilts. Transfer to a colander and squeeze excess moisture. Set aside.
- Spray the pan (no need to clean) with more cooking spray and sauté the leeks and spring onions for 5-7 minutes, stirring, until softened. Add the salt and seasonings halfway through.
- Add the fresh herbs and feta cheese and stir to combine. Leave to cool.
- Beat the eggs lightly in a bowl then stir in the cooled spinach mixture until combined.
- Transfer to the prepared dish. Sprinkle with the Parmesan and decorate with a couple sprigs dill if you like.
- Bake for 40 minutes or until the quiche has set.
- Leave to cool for 5 minutes then slice and serve warm with a green salad for lunch or on its own for breakfast.
Spray a non-stick muffin tin with low calorie cooking spray. Follow the recipe and divide the quiche mixture into the muffin pan and bake for 30 minutes, or until set. How long will this quiche last?
You can keep the quiche in the fridge, wrapped or in a container, for 4-5 days. Eat cold or reheat in the microwave for a couple of minutes. Can you freeze crustless quiche?
It doesn’t usually last long enough to reach the freezer in my house. If you wish to freeze it then cool completely, slice and freeze each slice individually, wrapped well in cling film and then foil. Use within two months and reheat until hot all the way through before serving.
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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