Spinach Cheddar and Feta Cheese Crustless Quiche
Serves: 6
  • 2 cloves garlic, minced
  • 1 box frozen spinach, thawed
  • 2 cups fresh baby spinach
  • 6 large eggs
  • ½ cup milk
  • ½ cup cream (I used half and half)
  • ¼ cup feta cheese
  • ¼ cup fresh Parmesan cheese, grated
  • 1 cup shredded sharp cheddar cheese (or a mixture of white and cheddar)
  • Salt and pepper to taste
  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. And when I say squeeze, I mean SQUEEZE THE LIVING DAYLIGHTS OUT OF IT. This will ensure the quiche doesn't have a liquid bottom after it's baked.
  2. Add garlic and a pinch of salt and pepper to a skillet either spritzed lightly with non-stick spray (or a splash of olive oil). Sauté the and garlic and the fresh baby spinach until the soft.
  3. Coat a 9-inch pie or quiche dish with non-stick spray.
  4. Place the squeeze dried thawed spinach in the bottom of the pie dish. Place the sauteed baby spinach on top, followed by the crumbled feta cheese.
  5. In a medium bowl, whisk together the eggs, milk, cream and Parmesan cheese. Season lightly with pepper. Pour the egg mixture over the spinach and feta in the dish. Top with the shredded cheddar. Top with a few additional baby spinach leaves.
  6. Place the dish on a baking sheet for easy transfer in and out of the oven. Bake quiche for 45-55 minutes, or until the top is golden brown. Serve hot.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/01/23/spinach-cheddar-and-feta-crustless-quiche/