Crustless Spinach & Feta Quiche
Ingredients
6 large eggs 
1/2 cup heavy cream or whole milk 
2 cups fresh spinach, chopped 
1/2 cup crumbled feta cheese 
1/2 cup shredded mozzarella or Gruyère cheese
1/4 cup green onions or chives, finely chopped 
1 tbsp olive oil 
1/2 tsp garlic powder, salt, & black pepper 
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat oven to 350°F (175°C) and grease a 9-inch round baking dish or pie plate with olive oil. 
2. Sauté Spinach: Lightly sauté the chopped spinach in a pan with a drop of olive oil for 1–2 minutes until wilted, then drain any excess moisture.
3. Whisk Custard Base: In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until smooth and fluffy.
4. Mix Fillings: Fold in the wilted spinach, green onions, crumbled feta, and half of the shredded mozzarella.
5. Bake: Pour the mixture into your greased baking dish, sprinkle the remaining mozzarella on top, and bake for 30–35 minutes until the center is set and the top is golden brown.
6. Slice & Serve: Let cool for 5–10 minutes before slicing into wedges and serving!
Nutritional Benefits
High-Quality Protein: Eggs and cheese provide complete protein to support muscle maintenance and keep you feeling satisfied.
Rich in Iron & Vitamins: Spinach is packed with Vitamin A, Vitamin C, iron, and folate to support overall wellness.
Low-Carb & Ketogenic-Friendly: By skipping the traditional flour crust, this dish delivers rich flavor with minimal carbohydrates. 
Bone Health Support: Feta and mozzarella provide essential calcium for strong bones and teeth.
Frequently Asked Questions (Q/A)
Q: How do I keep the quiche from getting soggy?
A: Squeezing out excess moisture from the sautéed spinach before adding it to the egg mixture prevents extra water from loosening the custard!
Q: Can I freeze leftover slices?
A: Yes! Allow the quiche to cool completely, wrap individual slices tightly in foil, and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warm.