Crustless Feta Spinach Quiche

Skip the pastry and you’ve got a quiche that’s lighter, quicker, and lower in carbs, with none of the fuss of rolling and blind-baking a crust. This one leans healthy: a mix of whole eggs and extra egg whites, skim milk, and just a little flour and baking powder that helps the custard set into a soft, sliceable round on its own.

Sauteing the onion and wilting the fresh spinach first is key, it cooks off excess water that would otherwise leave the quiche soggy, and softens the onion’s bite.

Tangy feta crumbled over the top adds salty richness, and a hit of cayenne gives a gentle warmth that keeps it from tasting flat. Bake until golden at the edges and just set in the center, then let it rest a few minutes so it firms up for clean slices. Great hot or cold, for brunch, lunch, or a light dinner.

Kitchen Tips

• Cook the spinach and onion until the moisture cooks off. Wet vegetables are the main cause of a watery, loose quiche.
• Let it rest five minutes after baking. The center finishes setting and slices come out clean instead of runny.
• Warm the milk before whisking it in, as directed, so the custard bakes more evenly.

Variations

• Add the optional canned mushrooms, or fresh sauteed ones, for more vegetables.
• Swap the feta for goat cheese, cheddar, or Swiss.
• Stir in diced ham, cooked bacon, or sun-dried tomatoes for a heartier quiche.