Can I Use Frozen Spinach Instead of Fresh?

Yes, frozen spinach works just fine in crustless quiche feta spinach , and it’s a convenient alternative when fresh greens aren't available. However, it’s important to thaw and drain it thoroughly before adding it to your recipe. Excess moisture from frozen spinach can make your quiche watery and affect the overall texture. To get the best results, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth before mixing it with your eggs and feta.

What Type of Cheese Can I Substitute for Feta?

If feta isn't your favorite or you want to mix things up, there are several great alternatives. Try goat cheese for a tangier flavor, cheddar for a sharp and melty bite, or Swiss for a milder, nutty finish. No matter what cheese you choose, the eggs and spinach provide a perfect backdrop that lets the flavor shine.

Can I Make It Dairy-Free?

Yes, you can adapt this crustless quiche feta spinach recipe to be dairy-free with just a few swaps. Replace the feta with a dairy-free cheese alternative, and substitute the milk with unsweetened almond milk or coconut milk . Be sure to use a non-dairy Parmesan or leave it out if needed. Keep in mind that the flavor will shift slightly, but it’ll still be delicious and satisfying.

How Long Does Crustless Quiche Last in the Fridge?

Once fully cooked and cooled, your crustless quiche with feta and spinach can be kept in the refrigerator for up to four days when sealed in an airtight container. It’s an ideal make-ahead dish for quick breakfasts or easy lunches. To preserve its flavor and texture, let the quiche cool completely before storing—and try to enjoy it within that timeframe for the best results.

Crustless Quiche Feta Spinach – The Best Low-Carb Recipe

Description

This crustless quiche with feta and spinach is a healthy, low-carb breakfast packed with protein and flavor. Made without a crust, it’s perfect for gluten-free and keto-friendly diets. Loaded with fresh spinach, creamy feta, and fluffy eggs, this easy baked egg dish is ideal for meal prep or a quick vegetarian brunch.

Ingredients

Scale

2 bunches fresh spinach washed and trimmed from stems.

3 oz feta

3 cloves garlic, minced

1/2 – 1 tablespoon of olive oil

1/2 small white onion, diced

5 eggs

2/3 cups 2% milk

2 tablespoons Parmesan cheese, shredded

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

butter for greasing or non stick spray

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
Lightly butter a pie dish to prevent sticking, then sprinkle a thin layer of shredded Parmesan across the bottom—just enough to lightly coat the surface.
In a large skillet over medium heat, warm the olive oil. Sauté the garlic and onion until soft and fragrant, about 2–3 minutes. Add the spinach and cook, stirring frequently, until it’s wilted and vibrant green. Transfer the mixture to a bowl and set aside.
In a separate mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
Add crumbled feta to the bowl of sautéed spinach and stir to combine. Then pour this spinach-feta mixture into the egg bowl. Stir everything together until evenly mixed.
Carefully pour the egg mixture into the prepared pie dish, making sure not to overfill.
Bake in the preheated oven for about 50 minutes, or until the center is set and the top is lightly golden.
Let it cool for a few minutes before slicing. Serve warm and enjoy!

Prep Time: 5 mins
Cook Time: 1 hour
Category: keto breakfast

Nutrition

Calories: 173kcal
Sugar: 3g
Sodium: 730mg
Fat: 11g
Carbohydrates: 8g
Fiber: 3g
Protein: 12g