Ingredients

  • 6 large eggs
  • ½ cup milk
  • ½ cup heavy cream
  • 2 cups fresh spinach, chopped
  • ½ cup sun-dried tomatoes, chopped
  • ¾ cup crumbled feta cheese
  • ¼ cup shredded mozzarella cheese
  • ½ small onion, finely chopped
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp salt
  • ½ tsp dried oregano

Instructions

1. Preheat Oven: Preheat oven to 375°F (190°C). Grease a 9-inch pie dish with cooking spray or butter.

2. Cook Vegetables: Heat olive oil in a skillet. Add chopped onion and cook for 2–3 minutes. Add spinach and cook until wilted. Remove excess moisture.

3. Prepare Egg Mixture: In a large bowl, whisk together eggs, milk, heavy cream, garlic powder, black pepper, salt, and oregano.

4. Add Fillings: Stir in cooked spinach, sun-dried tomatoes, feta cheese, and mozzarella.

5. Pour into Dish: Pour the mixture into the prepared pie dish and spread evenly.

6. Bake: Bake for 40–45 minutes, or until the center is set and the top is golden brown.

7. Cool and Serve: Allow the quiche to rest for 10 minutes before slicing. Serve warm or chilled.

Tips

  • Squeeze excess water from spinach to prevent a watery quiche.
  • Add fresh basil for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Enjoy! This delicious crustless quiche is creamy, protein-rich, and packed with spinach, tangy feta, and flavorful sun-dried tomatoes.

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