Crustless Spinach and Feta Quiche

4 servings

Preparation Time: 5 min
Cooking Time: 45 min

This recipe is taken from the 2014 Milk Calendar. "I've been cooking since I can remember and quiche is definitely a favourite. The ingredients you can throw in are endless. If you come to my home for brunch, quiche is always on the menu!" - Recipe from Melissa Cormier, dairy farmers from Codroy Valley, Newfoundland and Labrador.


1 tsp Butter 5 mL
7 cups Fresh baby spinach 1.75 L
1/2 cup Crumbled Canadian Feta cheese 125 mL
2 cups Milk 500 mL
1/2 tsp Pepper 2 mL


Step 1
Preheat oven to 375 °F (190 °C).

Step 2
In a large skillet, melt butter over medium-high heat; add spinach and sauté for 3 to 4 min or until wilted.

Step 3
Spread spinach in a 9-inch (23 cm) ceramic or glass quiche dish or pie plate. Sprinkle with Feta cheese.

Step 4
In a bowl, whisk eggs until blended; whisk in milk and pepper until frothy. Pour over the spinach mixture. Using a spoon, stir gently, just enough to make sure the egg mixture covers most of the spinach mixture.

Step 5
Bake for 35 to 40 min or until knife inserted into centre comes out clean. Let stand for 5 min before serving.


You can replace the fresh spinach with 1 cup (250 mL) thawed, well-drained frozen spinach. Omit the butter and sautéing step; spread the spinach in the dish and proceed with the recipe.
Add 1 tsp (5 mL) finely chopped fresh rosemary or 1/4 cup (60 mL) chopped fresh basil with the eggs.

Nutrition & Notes

Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Calories / Calories 203 kcal
Fat / Lipides 12 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 342 mg
Carbohydrates / Glucides 9 g
Fiber / Fibres 1 g
Sugars / Sucres
Protein Protéines 14 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer