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Crust-less Quiche

Updated: Sep 16, 2020

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!  


  • 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 


  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.


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