Crustless Spinach and Feta Quiche


  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella/provolone (or whatever you love)
  • Salt and pepper to taste

Preheat oven 350. Grease a pie pan or muffin tin.

Empty frozen spinach into a strainer and place over towel to drain. Once thawed, squeeze it any which way you can, removing excess water. (Best to put the frozen box in fridge to thaw or just leave it out overnight and let it sit. Ideally, you want the spinach thawed so you can press out any excess water through the strainer. But I sped this one up and it’s totally fine.) 

Butter a pie pan. The one shown here is 9 inches, although you could easily use an 8 inch. You can also butter a muffin tin and make individual ones, which are perfect for kids/babies.

Once your spinach is squeezed out, sprinkle it on the bottom.

Sprinkle feta cheese to the top of spinach. (I forgot a picture of this step. Sorry.)

Beat eggs, milk and parmesan cheese. Pour overtop the spinach and feta. Sprinkle the top with cheese of your choice. Mozzarella is most popular, but I used provolone here and it tastes awesome. I didn’t add salt to the actual dish and instead add it per serving. I like it salty. Toby doesn’t as much.

Bake for 45 minutes to an hour. Basically, until it nice and golden and no longer sunken in the middle.

If you do muffin tins, bake for less time. My guess is 30 minutes, but I would just keep an eye on it.

Also: I prepped this today and then left it in the fridge all day until we were ready to bake it. Worked perfectly.