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Spinach and Feta Quiche

November 10, 2014 by jessfuel 22 Comments

Spinach and Feta Quiche

This quiche is really neat. It makes it’s own crust!! Which is cool because A.) making pie crust is a pain and B.) store bought pie crusts are one of the worst-for-you processed foods.

This quiche has some flour whisked into the egg mixture, and as the quiche cooks, the flour sinks to the bottom of the pan and creates a nice thin little crust. It’s pretty bomb. My sister-in-law made this for us when she stayed at our house a few weeks ago and I’ve been dying to make it again myself. We always have so many quail eggs around, so quiches are perfect for using them up.

Spinach and feta are a delicious Greek-y combination, but you can really use any kind of greens in this. I’ll tell you a little secret: I actually used some of my rainbow chard in here instead of spinach. But you could also use beet greens, turnip greens, kale… whatever leafy green you have on hand!

Spinach and Feta Quiche

(adapted from Baking Bites)

  • 1 tsp olive oil
  • 1 medium onion, diced
  • 6 oz fresh spinach, chopped chard or other greens
  • 4 large eggs
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Fresh ground pepper, to taste
  • 1 1/3 cups milk
  • 1/4 cup sliced cherry tomatoes, optional
  • 1/2 cup feta cheese

Preheat oven to 400 degrees. Spray a pie pan with nonstick spray and set aside.

Heat oil in a medium skillet over medium-high heat. Add the onion and cook until soft, about 5-6 minutes. Add the greens and cook another minute, just until wilted. Set aside to cool.

In a large bowl, whisk together eggs, flour, baking powder, salt and pepper. Whisk in milk, then stir in greens mixture.

Pour into prepared pie plate. Top with sliced tomatoes and feta cheese.

Bake 25 minutes, or until center is set and the outside edge is golden brown. Let cool 5 minutes before slicing.

Spinach and Feta Quiche

I am off to a busy week! My sister arrives in town tomorrow and then we head to Vegas for our half marathon. I’m not really sure where the last month went! Am I ready?? I sure hope so!

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Filed Under: Breakfast, Meatless Tagged With: eggs, quiche, spinach, vegetarian

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Comments

  1. marcie says

    November 11, 2014 at 8:18 am

    I love the sound of crust-less quiche, because they’re so much healthier! And it does look like it made its own nice, crispy crust. πŸ™‚ I never make quiche and that needs to change! πŸ™‚

    Reply
    • jessfuel says

      November 11, 2014 at 4:13 pm

      Yes, you need to make quiche! They are so easy and great to keep in the fridge to reheat ANY time of day!

      Reply
  2. Natalie @ Tastes Lovely says

    November 11, 2014 at 10:20 am

    This is like magic! I’ve never heard of this “makes its own crust” quiche technique. I can’t wait to try it! Especially since making pie crust and rolling it out is the worst part of a quiche. This is so great Jess!

    Reply
    • jessfuel says

      November 11, 2014 at 4:14 pm

      Yep, it’s pretty cool! It’s no crispy bakery crust, of course. But it really gives it some depth of flavor and heartiness! I’m kind of obsessed.

      Reply
      • Janet says

        June 27, 2017 at 6:53 am

        I always think that any Greek ingredient recipe is enhanced by the addition of a little oregano, this one included.

        Reply
  3. Gayle @ Pumpkin 'N Spice says

    November 11, 2014 at 10:57 am

    I love the flavors of this quiche, Jess! Spinach and feta were meant to be together! πŸ™‚ And not having to make a crust is wonderful! Sounds like the perfect breakfast (or lunch or dinner) to me!

    Reply
    • jessfuel says

      November 11, 2014 at 4:15 pm

      Definitely works for ANY meal of the day! And it reheats really well, too! πŸ˜‰

      Reply
  4. Isadora @ she likes food says

    November 11, 2014 at 8:24 pm

    I’m so intrigued by this quiche, Jess! That is such a cool idea to put some flour in so it forms a crust on the bottom! I’m really going to have to try that out just to see what it is like πŸ™‚ I’ve also never had quail eggs before, how neat!

    Reply
  5. [email protected] says

    November 12, 2014 at 5:24 am

    I love crust-less quiches! Because like you said, it’s such a pain to make it. Spinach and feta together is seriously my jam and I so can’t wait to try this quiche!

    Reply
  6. Kelly @ Trial and Eater says

    November 12, 2014 at 7:18 am

    This is cool! I tend to make crust-less quiches (aka frittata’s) more so I don’t have to deal with the crust, but I have make mini quiches with a quinoa crust before! They don’t really sink to the bottom if they are mixed in but I still thought that was cool. I’m going to have to try this version!

    Reply
  7. Nora @ Savory Nothings says

    November 12, 2014 at 8:43 am

    Wow, love this crust magic thing! Plus there’s feta and spinach involved, always a winner! Good luck for your half marathon, can’t wait to hear how it went!

    Reply
  8. Annie @Maebells says

    November 12, 2014 at 10:38 am

    Aren’t quiches the best?! I can never get enough! It is often my go to for dinner when I can’t think of anything else to make!

    Reply
  9. Nicole @ Waterloo, with Love says

    November 12, 2014 at 5:41 pm

    I’ve never had quiche… ever. so sad πŸ™
    This is a monumental moment for me — can’t wait to give this a try! πŸ™‚

    Reply
    • jessfuel says

      November 13, 2014 at 9:22 pm

      Whaaaaat!! They are so good!! You HAVE to try!!

      Reply
  10. Emily aka The Three Bite Rule says

    November 12, 2014 at 7:29 pm

    Nice! The ‘rents have hens so now I have access to really good eggs and need uses for them!

    Reply
    • jessfuel says

      November 13, 2014 at 9:22 pm

      So fun!! I totally want chickens but I need a much bigger yard first. πŸ˜‰

      Reply
  11. Katie says

    November 13, 2014 at 12:48 pm

    The quiche is SO up my alley! I love spinach and feta quiche, even better that it makes its own crust!

    Reply
  12. J P says

    December 8, 2014 at 10:15 am

    I doubled the recipe, baked it in a 12-1/2″ X 9″ pan and cut into squares to serve as an appetizer for a party. I added about 15 minutes to the baking time. It came out great and was gone as soon as I put it down. Delicious!

    Reply
    • jessfuel says

      December 9, 2014 at 3:45 pm

      Yay!! Glad you liked it!

      Reply

Trackbacks

  1. Harvest Fridays – Root, root, roots! | Flying on Jess Fuel says:
    November 14, 2014 at 8:57 am

    […] but not least, if you didn’t see it earlier in the week, check out this Spinach and Feta Quiche I made. Instead of spinach I used some rainbow chard from the […]

    Reply
  2. Homemade Freezer Breakfast Sandwiches | Flying on Jess Fuel says:
    April 25, 2015 at 11:56 am

    […] Spinach and Feta Quiche […]

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  3. Greens, Eggs and Ham Quiche | Flying on Jess Fuel says:
    March 22, 2016 at 10:06 am

    […] Spinach and Feta Quiche […]

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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