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
½ cup flour
½ tsp baking powder
1 ½ cups milk
½ cup feta cheese, crumbled
Preheat the oven to 400 F.
Lightly grease a deep pie plate.
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.
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.
Pour egg / veggie mixture into the pie plate.
Bake for 25-30 mins or until center is set and the edge is golden brown and pulling away from the sides.
Cool for 10 mins.
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.