Crustless Spinach, Onion and Feta Quiche

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Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.

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  • 20 mins
  • 45 mins

Ingredients

  • 1 Medium onion, diced
  • 6-oz fresh baby spinach
  • 2 large eggs
  • 1/2 cup egg beaters (liquid substitute)
  • 3 Tbs. minced Dill
  • 1 clove crushed garlic
  • 1 tsp. Jane's crazy salt
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • pinch cayenne pepper
  • 1 1/3 cups non fat milk
  • 1/2 cup feta cheese

Preparation

Step 1

Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Stir in Garlic and cook briefly. Add in fresh spinach and cook until just wilted. Add the minced Dill and the salt. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion-dill mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 132.9
Total Fat: 4.8 g
Cholesterol: 74.1 mg
Sodium: 252.4 mg
Total Carbs: 13.3 g
Dietary Fiber: 2.2 g
Protein: 10.1 g


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Used egg whites instead of the Egg Beaters and I forgot the pepper, but it was a good recipe. I took it to a pot luck brunch and it was great, though I should have baked it a bit longer. Oh, and I added garlic and dill. Salt was also missing, but I added Jane's Crazy Salt and it was perfect.

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