Crustless Greek Salad Quiche

Crustless Greek Salad Quiche
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.1
  • Total Fat: 8.7 g
  • Cholesterol: 221.0 mg
  • Sodium: 358.5 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 10.8 g

View full nutritional breakdown of Crustless Greek Salad Quiche calories by ingredient
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Inspired by another Sparkpeople recipe for a Feta and Onion quiche.. with a few mods of my own Inspired by another Sparkpeople recipe for a Feta and Onion quiche.. with a few mods of my own
Number of Servings: 8


    8 large eggs
    1/4 cup skim milk
    1/4 cup white flour
    16 oz/2 cups fresh baby spinach
    1 tsp garlic (or to taste)
    black pepper to taste
    8 jumbo black olives
    3 large slices of onion, divided into rings
    12 cherry/grape tomatoes, halved
    1 tsp dried oregano
    100 grams Feta Cheese (I used Skotidakis) crumbled/chopped into smallish pieces


Preheat oven to 400F.

Spray a 9 inch pie plate with nonstick spray or add a small sprinkle of canola to cover plate to prevent sticking.

Tip: Wash and dry spinach, but don't cook it! It will cook on its own in the oven, and that way you preserve all of the vitamins!

Beat together the eggs, milk, flour, garlic and pepper. I found to combine thoroughly, an immersion blender helped.

Place your baby spinach into your greased pan, and pour egg mixture over top. Sprinkle with dried oregano. Cover the top of the quiche with your onion rings, feta cheese, tomatoes and black olives, making it as pretty as you'd like.

Put the quiche directly into the over at 400F for 25 minutes. It's done when it's set , but not excessively brown around the edges. Remove from oven and slice into servings, and enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user LAURAEXPLORER.

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