Spinach Quiche


Spinach Quiche

A very flavorful crustless spinach quiche – spinach and feta is such a classic combination. Great warm or at room temperature. It’s better to use a chunk of feta and cube it yourself than to buy crumbled feta – the crumbled feta often has yucky additives. I’ve made this spinach quiche with both fresh and frozen spinach, and while the fresh was better, the frozen is good too.

Spinach Quiche
Cook time
Total time
Recipe type: Entree, Brunch, Vegetarian, Gluten-Free, Low-Carb
Yield: 4 servings
New quantity:
  • Olive oil spray (make your own using a spray bottle)
  • 1 lb. fresh spinach leaves (or one (10oz) package frozen chopped spinach)
  • 6 large eggs
  • ½ cup plain full-fat Greek yogurt
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon minced garlic
  • 4oz (1/2 package) full-fat feta cheese, diced
  • ½ cup green onions, sliced, white and green parts
  1. Preheat oven to 400 degrees F. Spray a 9-inch pie dish with nonstick spray.
  2. In a wide, shallow pan, bring ¼ cup water to a boil. Add the spinach. Cook 1-2 minute to defrost the frozen spinach, or to wilt the fresh spinach. Drain well, squeezing out as much water as you can. The best way to do that is to place the spinach in a clean, thin kitchen towel and squeeze hard.
  3. If using fresh spinach, give it a rough chop.
  4. In a large bowl, whisk together the eggs, yogurt, salt, pepper and garlic. Stir in the spinach, cheese and onions.
  5. Transfer the mixture to the prepared pie dish. Bake until golden and puffed and a knife inserted in center comes out clean, 35-40 minutes.
Nutrition Per Serving
Serving size: 2 slices; Calories: 235; Total Fat: 15g; Carbohydrates: 8g; Sugars: 1g; Sodium: 614mg; Fiber: 2g; Protein: 18g
Spinach Quiche

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