Mediterranean Quiche with Spinach and Feta
Mediterranean Quiche with Spinach and Feta is a crustless, low carb, 15-minute prep egg dish that’s just as good for brunch as it is for a light dinner. This vegetarian quiche recipe combines sautéed spinach, creamy feta, fresh dill, eggs, and heavy cream, then bakes until just set in a ceramic tart dish.
Servings: 6
Calories: 261kcal
Equipment
- Ceramic tart or quiche dish (Holds about 4 cups)
- Medium skillet
- Mixing Bowl
- Whisk
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 cloves garlic minced
- 5 ounces fresh spinach
- 6 large eggs
- ¾ cup heavy cream
- 4 ounces feta cheese crumbled (about ¾ cup)
- 1 tablespoon fresh dill finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Set oven to 350°F (175°C) and grease a 9-inch ceramic tart or quiche dish with butter or nonstick spray.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 5–6 minutes until soft and translucent. Stir in garlic and cook another 30 seconds, just until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly. (If using frozen spinach, make sure it’s fully thawed and squeeze out as much moisture as possible.)
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and dill until smooth.
- Stir the spinach mixture and crumbled feta into the egg mixture. Pour everything into the greased baking dish and level the surface.
- Bake for 30–35 minutes, or until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
- Let rest for 10–15 minutes before slicing. The texture will firm up slightly as it cools, making it easier to cut clean slices.
Video
Notes
Cooking Notes:
Cook the spinach until just wilted and allow it to cool slightly before adding to the eggs. If using frozen spinach, squeeze out all excess moisture so the quiche sets properly. Let it rest before slicing so it firms up and cuts cleanly.
Tips for Best Results:
- Sauté the onion fully until soft so it blends smoothly into the custard.
- Whisk the eggs and cream until completely smooth for an even texture.
- Remove as much moisture as possible from spinach to prevent a watery center.
- Let the quiche rest 10–15 minutes before cutting so it holds its shape.
Nutrition
Calories: 261kcal | Carbohydrates: 6g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 236mg | Sodium: 508mg | Potassium: 285mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3009IU | Vitamin C: 9mg | Calcium: 173mg | Iron: 2mg
