Crust-less Red Pepper Spinach and Feta Quiche

Easy to make and healthy to eat, this crustless quiche is a classic you can enjoy any time of the day.

Crust-less Red Pepper Spinach and Feta Quiche
Recipe type: Quiche
Serves: 6 Servings
Prep time: 
Cook time: 
Total time: 
  • ¾ tablespoon dry breadcrumbs
  • ¾ tablespoon butter
  • 2 spring onions, thinly sliced
  • 4 cups baby spinach
  • ¼ cup bite-size strips roasted red peppers
  • 2 cups milk
  • 4 eggs
  • ¾ tablespoon cornflour
  • ½ teaspoon salt
  • ½ teaspoon dried oregano leaves
  • freshly ground black pepper, to taste
  • ¾ cup crumbled feta, well drained
  1. Preheat oven to 180°C.
  2. Butter a 25 cm pie plate or baking dish; dust bottom and sides with bread crumbs. Place pie plate on baking tray.
  3. Melt butter in a large frying pan over medium heat. Add spring onions and cook for 1 minute.
  4. Add spinach; stir until very wilted, 2 minutes.
  5. Spoon spinach mixture into prepared dish.
  6. Place pepper strips in paper towel and squeeze dry. Scatter over spinach.
  7. In a large bowl, whisk milk with eggs, cornflour, salt, oregano and pepper until well blended.
  8. Pour over spinach mixture.
  9. Arrange feta over top (it will sink a bit).
  10. Bake about 35 minutes or until egg mixture is just set in centre.
  11. Remove from the oven and let stand for 15 minutes.
  12. cut into wedges and serve stand-alone or with a fresh salad
For best results and to prevent quiche from being watery, use lite milk. Bread crumbs are sprinkled on dish, for easier removal of quiche wedges

Let the kids decide the vegetables and cheese – just keep the milk and egg proportion the same.

Try thin slivers of sun-dried tomatoes and dill instead of roasted red capsicums and spinach.


Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend