Vegetarian crustless spinach and feta quiche

Vegetarian crustless spinach and feta quiche: savoury and quick to make with spinach, feta, eggs, cream and hard cheese – ideal for everyday meals and guests.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 280 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 4 g

Ingredients

• 300 g spinach
• 150 g feta
• 5 organic eggs
• 100 ml cream
• 50 g vegetarian hard cheese (Parmesan-style)
• 1 onion
• 1 tbsp olive oil
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · tart tin · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and grease the quiche or tart tin with olive oil.
2. Finely dice the onion and cook it gently in olive oil until soft and translucent. Add the spinach, fry briefly and let any excess liquid evaporate well.
3. Whisk the eggs thoroughly with the cream, hard cheese, nutmeg, salt and pepper in a bowl.
4. Spread the spinach and onion mixture in the tin and crumble the feta over it. Pour the egg and cream mixture evenly on top.
5. Bake the quiche at 180 °C for 25–30 min until golden brown and only just set in the middle. Leave to rest briefly so it's easier to cut.
6. Serve warm, ideally with a green salad or a few fresh herbs on top.

Good to know

A quiche like this saves evenings when things need to be easy and still really good. Moist, savoury and without pastry, it's little work and looks impressive.

Swaps

Cream → Greek yoghurt (more protein, a little tangier). Feta → goat's cheese (often a little stronger in flavour). Hard cheese → Alpine cheese (such as Gruyère) (more savoury, similar protein content). Olive oil → ghee or avocado oil (heat-stable for frying).

Allergens

Contains egg and milk. Usually well suited to children if moderately seasoned; during pregnancy, serve it baked through and make sure the feta is made from pasteurised milk.