Crustless Spinach and Feta Quiche

5 from 7 votes

This Crustless Spinach and Feta Quiche is a lighter, lower carb take on a tasty breakfast. Featuring eggs and turkey sausage for protein, as well as plenty of fresh vegetables all topped with tangy feta cheese, this is a hearty morning meal you’re going to love.

Prep Time20

Cook Time35

Total Time55

Course: Breakfast, brunch

Cuisine: American, French

Servings:

Calories: 166kcal

Author: Courtney Paige

Equipment

9 inch pie dish
skillet
Rubber Spatula
measuring cups / spoons
vegetable chopper
Cutting Board
Knife
Mixing Bowl
Whisk

Ingredients

6 eggs
½ cup liquid egg whites
½ cup unsweetened almond milk can use half & half or heavy cream
1 tbsp Green Goddess Seasoning Trader Joe's
6 links turkey sausage
½ cup diced white onion
½ cup diced red pepper
½ cup diced mushrooms
⅔ cup shredded pepper jack cheese
½ cup crumbled feta
1 cup spinach frozen

Instructions

First, use a vegetable chopper to dice the white onion, mushrooms, and red bell pepper. Chop the sausage links into ½” slices.
Heat a skillet to medium heat and coat with cooking spray. Once warm, add the bell pepper, onion, and sausage into the skillet. Cook until the peppers are translucent and sausage is fully cooked (if not using pre-cooked). Add the mushrooms into the mixture half way through.
Prep the spinach. If using frozen spinach which means it’s CRUCIAL that you remove excess water. Allow the frozen spinach to thaw or heat it up in the microwave for 30 seconds. Wrap your spinach in paper towel, and over the sink or a bowl use your hands to generously squeeze the water out similar to ringing out a sponge.
Preheat the oven to 350°F.
Add the drained spinach to the skillet and use a rubber spatula to break it apart. Add in the pepper jack cheese. Stir all together until the spinach is broken down, the cheese is gooey, and all of the veggies are soft and well cooked.
Crack the eggs into a mixing bowl and add egg whites, too. Whisk together until the yolks are broken down, and add in the milk. Whisk again. Stir in green goddess seasoning.
Then, spray a pie dish with cooking spray. Add in all of the vegetables, sausage, and cheese from the skillet to the pie dish. Add the egg mixture over the veggies and then sprinkle all of the feta cheese on top. Stir slightly so it’s combined.
Bake for 35-40 minutes or until the center of the quiche is completely firm. Stick with a toothpick to check for doneness as you would a cake or brownies.
Top with fresh avocado, tomatoes, more feta crumbles, etc. Slice and enjoy!

Video

Notes

If you choose to use fresh spinach, use 2 cups instead of one. It will wilt down quickly in your skillet.

If you aren’t into the crustless idea, but love the sound of this Spinach and Feta Quiche, bake in a similar fashion but poured on top of pre made pie crust.

Store right in the baking pan covered in plastic wrap or tinfoil in the fridge for up to 5 days. Reheat in 30 second intervals in the microwave until warmed. This quiche can also be frozen for up to 3 months.

Nutrition