Crust-less Red Pepper Spinach and Feta Quiche

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.


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