Crustless Spinach and Feta Quiche

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This is a healthier take on Spanakopita. It's a lot simpler, too! Spanakopita requires cooking, cutting, spreading, and folding. This quiche requires mixing and baking. That's it. Can't get much simpler.

I wanted to make a carb-friendly version of Spanakopita, so I needed to figure out a way to make it hold its shape without using a crust or traditional phyllo dough. I added more eggs to help bind the ingredients together, and it worked like a charm. I thought it tasted exactly like the filling of one of my favorite Greek appetizers. I had this for dinner one night, but it was also great the next morning for breakfast. Enjoy!

Printable Recipe

Ingredients

• 1 (12 oz.) package frozen spinach, chopped
• 1 cup fat-free feta cheese, crumbled
• 3 large eggs
• 3 large egg whites
• 1 small onion, chopped
• 1/4 tsp. pepper
• Dash of salt

Preheat oven to 325 degrees F.

Cook spinach according to package directions. Squeeze all of the liquid out and set aside.

In a large bowl, whisk eggs, add cheese, onion, salt and pepper. Stir in spinach.

Spray a 9-inch pie plate with cooking spray. Add spinach mixture.

Cook for 30-35 minutes or until set. 


Source: SK Original