This easy Crustless Spinach, Tomato, and Feta Quiche tastes like spanakopita (Greek spinach pie). It's topped with the most tasty tomatoes that roast slowly in the oven- it's the perfect vegetarian brunch recipe!
16oz.frozen spinachthawed, with as much water squeezed out as possible (see notes)
1pintcherry tomatoeshalved, or other tomatoes sliced 1/2" thick
Preheat oven to 350 degrees F. Grease a quiche pan, pie dish, or other baking dish with olive oil (1 teaspoon) or butter.
In a medium bowl, mix together the 4 eggs, milk (2 cups), flour (3/4 cup), and baking powder (1 teaspoon). Season with salt and pepper.
Add the onions, feta, and spinach to the bowl and stir to combine.
Pour mixture into prepared quiche pan.
Top the quiche carefully with tomatoes.
Place in preheated oven and bake for 60 minutes, or until quiche is set.
Allow to cool for at least 10 minutes before slicing.
Serve warm, at room temperature, or cold from the fridge.
It's important that as much liquid is removed from the spinach so the quiche doesn't get liquidy. I usually place my frozen spinach in a colander and run hot water over it until it's thawed. Then, I use a large spoon to squeeze the spinach on the sides of the colander to get as much water out as possible.
3/4 cup of a prepared baking mix, such as Bisquick, can also be used in place of the flour and baking powder.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.