Keto Recipes | pinach, Tomato and Feta Crustless Quiche #pinach #tomato #feta #crustless #quiche

What do you do when your father gives you a dozen fresh eggs from his backyard hens as a Christmas gift? You make quiche, of course. You know what they say… when life hands you eggs… make quiche! Specifically, crustless spinach, tomato, and feta quiche. YUM.

Oh my goodness. I was so excited to get these eggs. You may be giggling at the strangeness of this gift, or think I’m being sarcastic, but it is seriously one of the BEST presents for a food blogger/real foodie/farmers market fiend there could be. I’ve made baked eggs (YUM), toast and eggs (with lots of butter) for a delicious breakfast, and now, this quiche.

pinach, Tomato and Feta Crustless Quiche

Superfood spinach is the star of the show in this healthy low carb crustless quiche with tomatoes, onions and feta. Delicious warm, room temp, or chilled - this is a versatile and nutritious dish!  

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 servings

Ingredients

• 1/2 tsp baking powder
• 1 1/2 cups milk
• 1/2 cup feta cheese (save a little for garnish)
• 1/2 cup grape or cherry tomatoes halved
• fresh basil leaves (optional, for garnish)
• 1 Tbs olive oil
• 1 medium onion diced (about a cup)
• 6 oz fresh baby spinach leaves
• salt and pepper to taste
• 4 eggs
• 1/2 cup flour

Instructions

1. Preheat oven to 400F.
2. Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
3. Heat the olive oil over medium high heat in a skillet, and saute the onion until softened.
4. Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
5. Whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.
6. Pour egg mixture into quiche pan. Top with feta.
7. Place the tomato halves on top, and press gently so only the surface is visible.
8. Bake for 25-30 minutes, or until center is set and the edge is golden brown - and pulling away from the pan.
9. Cool for 10 minutes.
10. Garnish with extra feta, and some basil (optional).
11. Slice, and serve.

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