This low carb Crustless Spinach Quiche is a creamy, cheesy egg breakfast casserole loaded with spinach, vegetables, Greek Seasoning, and feta cheese, which makes an easy and delicious gluten free breakfast or brunch!
When I was growing up, I always heard the phrase real men don’t eat quiche. Why? I have no idea. However, I can tell you that my man, my hubby, loved this Crustless Spinach Quiche!
He loved the feta and spinach and Greek seasoning and it made him happy that it was low carb. What more can you ask from a quiche?
To me, this Crustless Spinach Quiche is not only for breakfast or brunch but makes a great lunch or breakfast for dinner meal as well. In other words, it is delicious any time of day.
It is loaded with healthy vegetables like spinach, onions, and red and green bell peppers, in addition to the eggs, sharp cheddar and feta cheese.
How to make Crustless Spinach Quiche?
I start by cooking the vegetables (the onions, red and green bell peppers and spinach and garlic) in some olive oil before cooking them with the rest of the ingredients in the quiche.
This makes the vegetables soft and prevents the onion from overpowering the other flavors.
(Scroll down to see the printable step-by-step instructions with ingredient amounts.)
Use fresh spinach if you have it. If you don’t have fresh spinach, you can use thawed, drained frozen spinach in the quiche. Just be sure to drain the spinach well.
Cook the spinach down in the olive oil with the other vegetables.
When using fresh spinach, it will look like you have a mountain of fresh spinach and you could never eat that much. However, don’t worry. It only takes about 2 minutes to cook down the spinach.
Make the egg filling by whisking six (6) eggs with a 1/4 cup heavy cream.
Then add in the seasonings, such as salt and pepper and Greek Seasoning. You can use either Homemade Greek Seasoning or store bought. If you use store bought you may have to reduce the amount of salt that you add so it will not be too salty.
Then, of course, add the cheeses. You can use any cheese you like. In this case I used Sharp Cheddar and Feta Cheese. You could easily substitute Mozzarella, Gouda, Muenster, or your other favorite cheese. Since this quiche had the Greek Seasoning, I used the Feta to be consistent with the Greek theme.
Now you have a skillet with vegetables and a bowl with the egg and cheese filling. It is time to combine the two and mix them together.
I added the vegetables to the egg and cheese mixture in the bowl and stirred to combine.
Then I poured the entire quiche filling into a prepared 9″ pie plate.
Then bake this Crustless Spinach Quiche for 25 – 30 minutes or so until the center appears firm and the outside edges are golden brown.
Let the quiche cool for about 10 minutes after taking it out of the oven.
Then your Crustless Spinach Quiche is ready to serve!
The combination of eggs, cheese, spinach and vegetables in this Crustless Spinach Quiche are flavorful, filling, and down right delicious!
For a variation, you could pour the egg batter into muffin tins to make portable mini quiches, like my Mini Veggie Quiche Muffins!
Go ahead and make this yourself! Then please come back and leave a comment as to how you liked it. I love to hear from you.
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- 2 Tablespoons olive oil
- 1/2 onion
- 1/2 red bell pepper
- 1/3 green bell pepper
- 1/2 10-ounce package fresh baby spinach
- 2 teaspoons minced garlic
- 6 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 Tablespoon Greek Seasoning
- 2 cups shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- Preheat oven to 350 degrees F.
- Spray 9" pie pan with cooking spray.
- In a large skillet over medium heat, add olive oil. When the oil is hot, add the onions, red and green bell peppers. Cook until the vegetables are soft.
- Add spinach. It will look like a LOT. Don't worry, it cooks down in about 2 minutes.
- Add minced garlic and stir for about 1 minute.
- In a large bowl, whisk together the eggs and milk. Add salt and pepper to taste.
- Add in the Greek Seasoning.
- Stir in Cheddar cheese and crumbled feta.
- Add in the spinach and other vegetables in the egg mixture. Stir until combined.
- Pour the egg mixture into a prepared 9" pie pan.
- Bake in a preheated oven for about 30 minutes.
- Let rest for about 10 minutes.
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