I was perusing the Dish of the Day book looking for breakfast ideas and ran across this quiche recipe. The original recipe included a crust, but I was trying to cut both time and calories from the preparation, so I left that bit out. I also increased the spinach a bit and added an extra egg.

Crustless Spinach-Feta Quiche

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 1/2 c. frozen chopped spinach or kale, thawed
• 4 large eggs
• 1 c. milk
• 1/2 c. heavy (35%) cream
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• ~1/16 tsp. ground nutmeg
• 150g feta, crumbled

Directions

1. Preheat oven to 180°C (350°F) and grease a pie plate with a little butter.
2. Spread the spinach over the bottom of the pie plate.
3. Beat eggs with milk, cream, salt, pepper, and nutmeg.
4. Pour egg mixture over spinach.
5. Sprinkle the feta over the surface.
6. Bake at 180°C (350°F) for ~40 minutes.
7. Remove from oven and allow to cool for 5-10 minutes before serving.

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Variations

Quiche with Crust

Ingredients

Pastry

• 220g all-purpose flour
• 1 Tbsp. sugar
• 1/4 tsp. coarse sea salt, ground
• 1/2 c. unsalted butter
• 1/4 c. ice water

Filling

• 1 1/2 c. frozen chopped spinach or kale, thawed
• 4 large eggs
• 1 c. milk
• 1/2 c. heavy (35%) cream
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• ~1/16 tsp. ground nutmeg
• 150g feta, crumbled

Directions

1. Combine the flour, sugar, and salt.
2. Cut the butter into the dry ingredients.
3. Mix in the water 1 Tbsp. at a time until the pastry comes together.
4. Shape into a disc, wrap, and chill for at least 1 hour.
5. Preheat oven to 200°C (400°F).
6. Roll out the pastry and use it to line a pie plate.
7. Crimp the edges of the crust, line the shell with parchment paper, and fill with pie weights.
8. Bake at 200°C (400°F) for 15 minutes.
9. Remove weights and paper and bake for another 5 minutes.
10. Reduce oven temperature to 180°C (350°F) and move oven rack to lowest position.
11. Fill pie shell and bake quiche as for crustless version above: spinach + custard + cheese, then bake for 40 minutes and rest for 5.