This foolproof crustless Mediterranean quiche recipe comes together in under an hour and offers a guaranteed egg in every serving. It’s a simple blend of flavors, perfect for a week of breakfasts or a delicious weekend brunch.
Equipment
- Frying Pan
- Whisk
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- 10-inch Pie Dish
Ingredients
- 8 eggs
- ½ cup Greek yogurt
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh oregano finely chopped (or 1 tsp dried)
- ½ tsp lemon zest
- ½ cup shredded mozzarella
- ¼ cup feta crumbled
- ¼ cup goat cheese
- 8 oz fresh spinach roughly chopped
- 1 tbsp olive oil
- 3-4 cloves garlic minced
Instructions
- Preheat your oven to 350°F and grease your pie dish
- Heat your olive oil in a large skillet over medium heat. Add in your garlic and saute for a minute before adding in your rough chopped spinach, season with a pinch of salt and pepper (just enough to add a little flavor but not too much). Saute until spinach has wilted down, stirring frequently. Remove from heat and cool
- In a bowl, crack your eggs and whisk. Add in your salt, pepper, herbs, lemon zest, yogurt, and milk, and whisk. You don’t want any clumps of egg whites or yolks
- In a small bowl, combine your cooled spinach, feta, and mozzarella. Evenly sprinkle half of it on the bottom of your greased pie dish, then pour your egg mixture over it before topping it with your remaining spinach/cheese blend. Use a knife to gently swirl them together
- Evenly dot dollops of goat cheese around the top of the quiche
- Bake for 40 minutes, until the edges are set and slightly browned and the center of the quiche barely gives a wobble
- Cool for 15 minutes and then cut into six slices
- Cover and refrigerate for up to four days or freeze* for two to three months
Notes
*While this is a crustless quiche, you can easily add a shortcrust pastry (like in this recipe) to give it a crust
*You don’t need to go wild chopping your spinach. I took mine from the bag and gave it one quick chop before adding it to the pan to cook down. I do remove some of the heartier stems (cause they don’t soften as nicely, and the texture throws me off).
*Instead of buying it already crumbled, I use the feta and goat cheese that comes in a block. This not only allows the cheese to melt better in your bake, but you can change up the size of the crumbles throughout the quiche as you see fit.
*Fresh herbs are always best, but I totally understand when that isn’t possible. I used fresh oregano in this recipe, but you can simply substitute a third of the amount of dried!
*I love garlic olive oil, which is what I sauteed my spinach in. If you have garlic oil, use it and omit the fresh garlic. If not, sauteeing the minced garlic in your olive oil will add a nice flavor to your spinach and overall quiche.
