Crust-less Quiche

This crust-less quiche has become a weekend staple at our house. It’s a light meal that’s easy to whip up. The flour sort of sinks to the bottom to create a chewy bottom (almost like a crust.) You could serve it with toast or bacon, or by itself for breakfast, brunch, lunch or dinner!  

Ingredients:

• 1 tbsp olive oil 

• 1 medium yellow onion, diced 

• 2-3 handfuls fresh baby spinach, chopped 

• 1 red bell pepper, diced 

• ½ cup fresh or canned mushrooms, sliced (optional)

• Salt and pepper 

• 4 eggs 

• ½ cup flour 

• ½ tsp baking powder 

•  1 ½ cups milk 

• ½ cup feta cheese, crumbled 

Directions:

1. Preheat the oven to 400 F. 

2. Lightly grease a deep pie plate. 

3. Heat the olive oil over medium heat in a skillet and saute the onion, spinach, bell pepper and mushrooms until tender. Season with salt and pepper. Set aside. 

4. In a bowl, whisk together the eggs, flour and baking powder. Whisk in milk, then stir in veggie mixture and feta. Add more black pepper and mix well. 

5. Pour egg / veggie mixture into the pie plate.  

6. Bake for 25-30 mins or until center is set and the edge is golden brown and pulling away from the sides.  

7. Cool for 10 mins. 

8. Slice and serve. 

Notes: feel free to add ham or breakfast sausage if you’re not going for a meatless meal. You could also use grape or cherry tomatoes instead of a red bell pepper.