05 December 2013

crustless spinach feta quiche

I've been trying out some new recipes in the kitchen lately and I was so happy with how this quiche turned out. Usually I try to base my food experiments with what I have on hand, and with an abundance of spinach (the never-ending bag of spinach is still around) and eggs, I decided a quiche would be a delicious option. I prefer mine without the crust, and next time I think I'll make it in a cupcake pan so they're bite sized. I used this recipe from Budget Bytes and made this on two separate occasions. The second time worked better for me  fluffier and lighter, due to my extra ingredients being drier and using a tad more milk.

This dish is perfect for a sunday morning brunch or a weeknight dinner, and it can be stored in the fridge to warm up for a snack. It can be made with spinach, asparagus, bacon, mushrooms, and so much more. The perfect excuse to use up any ingredients you have excess of in your fridge or pantry! It looks fancy and takes such minimal work  My favourite kind of recipe. Happy cooking friends. xo

large eggs
1/2 c. Unsweetened almond milk
1 c. Spinach, chopped (or frozen + drained)
1/2 c. Mushrooms, sliced
3 slices turkey bacon, chopped
1 clove garlic, minced
1/2 c. feta cheese
To taste Salt & pepper

1) Preheat oven to 350° F. Lightly grease a 9-inch pie plate.
2) Sauté mushrooms and garlic in a bit of oil until moisture has evaporated.
3) Fill the bottom of the pie plate with spinach. Then layer cheese, bacon, & mushrooms.
* Make sure ingredients are as dry as possible.
4) Whisk together eggs, milk, salt & pepper until frothy. Pour into the pie plate over ingredients.
* Sprinkle more cheese on top.
5) Bake for 40-50 minutes until slightly browned on top and middle is cooked through.

Let sit for 15 minutes and serve!


  1. Gosh, it looks so yummy!!!



  2. Pinning this!!! I love that you used almond milk!!!

  3. This sounds and looks absolutely DELICIOUS!

    Lauren Elizabeth
    Petite in Pearls


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