Spinach and Feta Crustless Quiche
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 217.2
- Total Fat: 18.2 g
- Cholesterol: 139.4 mg
- Sodium: 365.0 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.3 g
- Protein: 8.3 g
View full nutritional breakdown of Spinach and Feta Crustless Quiche calories by ingredient
Introduction
Main entree for any meal with a side salad Main entree for any meal with a side saladNumber of Servings: 8
Ingredients
-
2 tbsp Extra Virgin Olive Oil
1 cup onion chopped
4 g Garlic cloves, minced
10 oz package of frozen chopped spinach, defrosted and drained
1 plum tomato,
1 tsp Oregano, ground
.25 tsp Nutmeg, ground (optional)
0.5 tsp Kosher Salt (or to taste)
.25 tsp Pepper, black (or to taste)
6 oz plain Greek yogurt
6 fl oz Heavy Whipping Cream
4 large eggs
4 oz Feta Cheese, crumbled
Tips
I have used full fat ingredients, but half and half or low-fat yogurt can be substituted. Generously butter/grease the pan as this has no crust.
Directions
Pre-heat oven to 350 degrees and grease/butter a 10" pie/tart pan.
Add olive oil to a hot skillet/saute pan, add onions and oregano and cook until onions are translucent, add garlic and continue to cook until you smell garlic. Add spinach and diced tomato and continue to cook until any liquid from spinach and tomato is absorbed. Stir in nutmeg (if using), salt and pepper. Remove pan from heat and allow to cool, but do not refrigerate.
In a separate bowl, thoroughly mix together together yogurt, cream and eggs.
Spread spinach mixture in bottom of the prepared pan, pour egg mixture over the the spinach and top with crumbled feta. Allow the combined ingredients to settle (about 3-5 mins.)
Bake in a 350 degree oven for 45 minutes or until the quiche does not jiggle in the middle.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user BKNY11216.
Add olive oil to a hot skillet/saute pan, add onions and oregano and cook until onions are translucent, add garlic and continue to cook until you smell garlic. Add spinach and diced tomato and continue to cook until any liquid from spinach and tomato is absorbed. Stir in nutmeg (if using), salt and pepper. Remove pan from heat and allow to cool, but do not refrigerate.
In a separate bowl, thoroughly mix together together yogurt, cream and eggs.
Spread spinach mixture in bottom of the prepared pan, pour egg mixture over the the spinach and top with crumbled feta. Allow the combined ingredients to settle (about 3-5 mins.)
Bake in a 350 degree oven for 45 minutes or until the quiche does not jiggle in the middle.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user BKNY11216.