Crustless Spinach Quiche

5 from 2 votes

This Easy Crustless Spinach Quiche packed with herbs and feta cheese is like a crustless Spanakopita! Slimming friendly and versatile.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast /Lunch

Keyword: Crustless Spinach Quiche

Servings: slices

Calories: 217kcal

Preheat the oven to 350°F (180°C) and spray an 8 inch pie dish with low calorie cooking spray.
Heat the olive oil in a frying pan and sauté the spinach until it wilts. Transfer to a colander and squeeze excess moisture. Set aside.
1 tbsp olive oil, 1 ⅓ lbs ( 600g) fresh spinach
Add the leeks and green onions to same pan and cook for 5-7 minutes, stirring, until softened. Add the salt and seasonings halfway through.
8 green onions (scallions), 2 small leeks (white parts only), 1 tsp garlic granules, 1 tsp mixed Italian herbs, ¼ tsp salt
Add the fresh herbs and feta cheese and stir to combine. Leave to cool.
5 tbsp fresh dill, 3 tbsp parsley, 1 ½ cups (200g) feta cheese
Beat the eggs lightly in a bowl then stir in the cooled spinach mixture until combined.
6-7 large eggs
Transfer to the prepared dish. Sprinkle with the Parmesan and decorate with a couple sprigs dill if you like.
2 tbsp grated Parmesan
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.

Using frozen spinach: 1 pound (450g) fresh spinach yields about 1 cup of cooked spinach. You will need to use approximately 14 oz (400g) frozen spinach in place of the fresh in this recipe.
Mini quiches 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.