Crustless Feta and Cheddar Quiche
Savor the simplicity and bold flavors of this Crustless Feta and Cheddar Quiche, a perfect blend of creamy, cheesy goodness with a hearty twist of vegetables. This low-carb recipe skips the crust without sacrificing indulgence, featuring a rich custard base made from six large eggs, milk, and heavy cream. Packed with the savory tang of feta, the melty deliciousness of cheddar, and the earthiness of sautéed spinach, onions, and garlic, this quiche is brimming with flavor in every bite. Seasoned with a hint of nutmeg for a touch of warmth, it bakes beautifully into a golden-topped dish that’s both light and satisfying. With just 15 minutes of prep time and minimal fuss, this versatile recipe is ideal for breakfast, brunch, or a quick weeknight dinner. Serve it warm or at room temperature alongside a fresh salad for a wholesome, gluten-free meal!
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup milk
- 0.5 cup heavy cream
- 0.75 cup feta cheese
- 1 cup cheddar cheese, shredded
- 2 cups spinach, chopped
- 0.5 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg (optional)
- 1 tablespoon butter or non-stick spray (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with butter or non-stick spray and set it aside.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and chopped spinach to the skillet. Cook for another 2–3 minutes until the spinach is wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until well combined.
Stir in the feta cheese, shredded cheddar, salt, black pepper, and nutmeg, if using.
Add the sautéed onion, garlic, and spinach mixture to the egg mixture. Stir to combine evenly.
Pour the mixture into the prepared pie dish, smoothing out the top with a spatula.
Bake in the preheated oven for 35–40 minutes, or until the quiche is set and lightly golden on top. A toothpick inserted in the center should come out clean.
Let the quiche cool for 5–10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1498 mg | 499% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.9 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 1825 mg | 140% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
