🥬 Spinach, Roasted Red Pepper & Feta Crustless Quiche
✨ Description
Light, fluffy, and packed with Mediterranean flavor, this crustless quiche is a healthy, low-carb option that doesn’t sacrifice taste. Sweet roasted red peppers, savory spinach, and tangy feta come together in a creamy egg base—perfect for breakfast, brunch, or a quick dinner.
🛒 Ingredients (Serves 4–6)
- 6 large eggs
- ¾ cup milk (or half-and-half for richer texture)
- 1 tbsp olive oil
- 2 cups fresh spinach (or 1 cup frozen, drained well)
- 1 cup roasted red peppers, sliced
- ½ cup crumbled feta cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ tsp nutmeg (optional, but enhances flavor)
- Salt & black pepper, to taste
- ¼ cup grated Parmesan (optional, for extra richness)
👩🍳 Instructions
1. Prep the Oven
Preheat oven to 180°C (350°F). Lightly grease a pie dish or baking pan.
2. Sauté the Veggies
Heat olive oil in a pan.
Cook onion until soft, then add garlic and spinach.
Sauté until spinach wilts and excess moisture evaporates. Remove from heat.
3. Mix the Egg Base
In a bowl, whisk eggs, milk, salt, pepper, and nutmeg until smooth.
4. Assemble
Spread the spinach mixture and roasted red peppers evenly in the dish.
Sprinkle feta (and Parmesan if using) over the top.
Pour the egg mixture evenly over everything.
5. Bake
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
6. Cool & Serve
Let it rest for 5–10 minutes before slicing. Serve warm or at room temperature.
💡 Tips & Variations
- Add mushrooms or zucchini for extra veggies
- Swap feta with goat cheese for a creamier texture
- Add cooked chicken or turkey for more protein
- Use dairy-free milk and cheese alternatives if needed
- Great for meal prep—stores well in the fridge for 3–4 days
❓ Q&A
Q: Why is it called “crustless”?
A: It skips the pastry crust, making it lighter, lower in carbs, and quicker to prepare.
Q: Can I freeze it?
A: Yes—slice and freeze individually. Reheat in oven or microwave.
Q: How do I avoid a watery quiche?
A: Make sure spinach and peppers are well-drained and cooked to remove excess moisture.
Q: Can I make it ahead?
A: Absolutely! It reheats beautifully and even tastes better the next day.
