There’s something undeniably delicious about the classic combo of spinach and feta! This Spinach and Feta Crustless Quiche is packed with creamy, salty cheese and tender greens, all baked into a fluffy, golden egg base. Perfect for breakfast, lunch, or meal prep, it’s a simple, protein-packed dish that we can all love! Serve it with a crisp salad, or enjoy it straight from the fridge, either way, it’s a winner!
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Spinach and Fetta Crustless Quiche in a enamel coated pan on green tiles.

What is Spinach and Feta Crustless Quiche?

Spinach and Feta Crustless Quiche is exactly what it sounds like, a classic spinach and feta quiche made without the pastry base, also known as a frittata. It’s loaded up with fresh baby spinach, creamy feta, eggs, and a touch of dill. Traditionally, quiche is a French tart filled with eggs and cream and often baked in a buttery shell, but this version skips the crust altogether for a faster, lower-carb, and honestly just easier dish that still tastes delish.

You can serve it hot, cold, dressed up for brunch, or cut into wedges for snacks. Basically, it’s the recipe you’ll wish you always had in your back pocket.

Why This Recipe Is Better Than Others

A lot of crustless quiches end up bland or watery. Not this one! Thanks to sautéing the spinach properly and adding a good punch of feta and fresh herbs, it’s full of flavour without needing a ton of extras. Plus, it bakes fast and tastes good hot or cold. This quiche recipe is perfect for breakfast, lunch or dinner! I know you are going to love it!

Spinach and Feta Crustless Quiche ingredients laid out in small bowls and labelled.

The Ingredients

  • Olive Oil/Butter: Either works. Butter gives a richer taste, olive oil keeps it lighter.
  • Onion: Brown onion = perfect sauteing onion. Red onion = sweeter. Shallots = fancier. Green onions = milder bite.
  • Baby Spinach: Fresh is best! Frozen spinach is fine too. If using frozen chopped spinach, thaw and squeeze the heck out of it before using.
  • Eggs: Large eggs are standard. If your eggs are tiny, add 7-8 instead of 6.
  • Cream: Use thicken or heavy cream. You can also use ricotta or cottage cheese instead. Cottage cheese is perfect if youi want to increase the protein for a high protein quiche.
  • Feta: Choose creamy, good-quality feta cheese. Goat cheese, parmesan cheese, or ricotta salata is also good. Fetta or Feta? Greek feta has one “t” and Fetta is from just about everywhere else.
  • Dill: Fresh really matters here. No fresh dill? Try chives or a tiny sprinkle of dried dill (but go easy).

Pro Tips

  • Want golden brown top? Turn on the grill/broiler for the last minute, but WATCH it like a hawk!
  • Don’t overbake! Pull it out when it’s just set. It keeps cooking a little after you take it out.
  • Let it cool for 5–10 minutes before slicing to get neat wedges.
  • Use a shallow pan so it cooks quickly and evenly.

How To Make Crustless Spinach Quiche

Step 1: Preheat oven and sauté onions in olive oil or butter until soft.

Step 2: Add chopped spinach, cook briefly until just wilted, then remove from heat.

Step 3: Whisk eggs, cream, dill, salt, and pepper together in a bowl.

Step 4: Gently fold in crumbled feta and sliced green onion.

Step 5: Pour egg mixture evenly over the spinach and onions in the pan.

Spinach and Feta Crustless Quiche poured into a pan ready for baking.

Step 6: Bake 10-15 minutes or until set in the centre. Cool slightly before slicing. Season with salt and pepper.

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How to Cook or Make It

  1. Air Fryer: Use a small cake pan or baking dish, set air fryer to 160°C/320°F and cook for about 10–12 minutes.
  2. Traditional Oven-Baked: Like in the recipe, just pour it into an ovenproof pan or baking dish and let it bake until it’s just set.
  3. Muffin Tin Minis: Pour into greased muffin tins for cute, portable quiches.
  4. Slow Cooker: Yes, seriously slow cooker quiche! Grease the insert, pour in the mix, and cook on low for 2–3 hours until just set.
A slice of crustless quiche on a plate near a pan on green tiles.

What to Serve with Spinach and Feta Crustless Quiche

  1. Toasted gluten free keto bread or low carb bread for a light meal.
  2. Fresh green salad with a zingy Balsamic Basil vinaigrette.
  3. Roasted asparagus or grilled zucchini and yellow squash.
  4. A simple tomato and cucumber salad like my favourite Tahini Salad or Arabic Salad.

Fun and Innovative Ways to Use Leftover Quiche

Breakfast Sandwich: Stack a slice between two keto waffles or wrapped in keto tortillas and toasted. Omg, next level.

Quiche Wraps: Slice and stuff into low-carb wraps with rocket and a smear of basil pesto or sun dried tomato pesto.

Quiche Muffin Bowls: Reheat and plop into halved baked avocados or roasted capsicums.

Variations You’ll Love

  • Spicy Spinach Frittata: A pinch of chilli flakes or smoked paprika can give it a nice little kick.
  • Mediterranean Spinach Quiche (with no crust): Add chopped sun-dried tomatoes and kalamata olives.
  • Bacon and Spinach Keto Quiche: Stir through cooked chopped bacon or chorizo. You must try my Zucchini Slice recipe too!
  • Crustless Spinach Mushroom Feta Quiche: Add sautéed mushrooms or grated zucchini (just squeeze out the water first!).
  • Extra Cheesy Frittata: Swap some feta for goat cheese or add shredded mozzarella for melty magic.

Frequently Asked Questions

Usually because spinach wasn’t properly wilted or excess moisture wasn’t cooked off. Always sauté your greens and don’t skip resting the quiche after baking it helps set everything up beautifully.

Absolutely. It stores like a dream. You can bake it, cool it, slice it, and stash it in the fridge for up to 4 days. Reheat gently or eat cold — it’s fab both ways.

Absolutely! Cut into individual servings and freeze in an airtight container or ziplock bag.

A close up image of frittata with crumbled feta on top.

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Spinach and Fetta Frittata in a cast iron pan on green tiles.

Spinach and Feta Crustless Quiche

There’s something undeniably delicious about the classic combo of spinach and feta! This Spinach and Feta Crustless Quiche is packed with creamy, salty cheese and tender greens, all baked into a fluffy, golden egg base. Perfect for breakfast, lunch, or meal prep, it’s a simple, protein-packed dish that we can all love! Serve it with a crisp salad, or enjoy it straight from the fridge, either way, it’s a winner!
5 from 2 votes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast Lunch and Dinner
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Recipe Category: Low Carb
Calories: 344kcal
Author: Megan Ellam
Servings: 4 people
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Equipment

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Ingredients 

  • 2 tbsp olive oil or butter
  • ½ small onion finely sliced
  • 1½ cups fresh baby spinach leaves chopped
  • 6 large eggs
  • ½ cup thickened cream or heavy cream (125g)
  • 2 tbsp fresh dill finely chopped
  • Salt flakes and black pepper to taste
  • 100 g (3 ½ oz) feta cheese crumbled
  • 1 green onion thinly sliced

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 180°C fan/200°C static/400°F.
  • Heat olive oil or butter in a 20 cm (8-inch) ovenproof pan over medium heat. Add onion and sauté until the onion softens.
  • Add spinach and cook for 1-2 minutes until wilted. Remove from heat.
  • Whisk the eggs, cream, dill, salt, and pepper. Stir in the feta cheese and green onion if using.
  • Pour the egg mixture over the spinach in the pan. Stir gently to distribute ingredients evenly.
  • Bake for 10-15 minutes or until set in the centre.
  • Let cool for 5 minutes before slicing. Enjoy warm or cold!

THERMOMIX METHOD

  • Preheat the oven to 180°C fan/200°C static/400°F.
  • Heat olive oil or butter in a 20 cm (8-inch) ovenproof pan over medium heat. Add onion and sauté until the onion softens.
  • Place spinach into mixer; chop 2 sec/speed 5. Add to the onions and cook 1-2 minutes until wilted. Remove from heat.
  • Add eggs, cream, dill, salt, and pepper to mixer; mix 10 sec/speed 6. Stir in the feta cheese and green onion if using. Pour the egg mixture over the spinach in the pan. Stir gently to distribute ingredients evenly.
  • Bake for 10-15 minutes or until set in the centre.
  • Let cool for 5 minutes before slicing. Enjoy warm or cold!

Notes

Ingredients
Use shallots or green onions instead of the onion. Add fresh garlic, Ranch Seasoning or chilli flakes to add more flavour.
I use fresh spinach but cooked or frozen spinach and silverbeet can be used. Just ensure to squeeze out the excess water.
Swap any fresh herbs you like. I love the dill flavour, but chervil, flatleaf parsley, and tarragon would all be great too.
Tips & Variations
– Add crispy bacon or smoked salmon for extra protein.
– Swap feta for goat cheese or ricotta.
– Store in the fridge for up to 3 days – great for meal prep!
– Serve with an easy salad like Shopska Salad or Arabic Salad.

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 344kcal | Carbohydrates: 4g | Protein: 14g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 335mg | Sodium: 410mg | Potassium: 233mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 2048IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 2mg | Magnesium: 26mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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2 responses to “Spinach and Feta Crustless Quiche”

  1. Eileen C

    5 stars
    I made this delicious quiche for Mother’s Day lunch yesterday and it all disappeared (my almost 17yo grandson kept going back for more!) except for one 1/8th slice, which I cut in half so that my beloved & I could share it for tea. It was an absolute doddle to make and I got to christen my new cast iron pan – woohoo! I shall definitely be making this beauty again, that’s for sure. Thanks, Megan, for another yummy recipe. 😋😋😋

    Reply
  2. Megan Mad Creations Hub

    5 stars
    So easy and so tasty. Who would have thunk it.

    Reply
5 from 2 votes

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