Ingredients
6 large eggs
1/2 cup milk (or heavy cream for extra richness)
2 cups fresh spinach, chopped
1/3 cup sun-dried tomatoes, chopped
3/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
To taste: Salt and freshly ground black pepper
Instructions
1. Preheat & Prepare: Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or springform pan with olive oil or non-stick cooking spray.
2. Sauté Aromatics & Greens: Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sautéing for 3–4 minutes until soft. Add the chopped spinach and cook for 1–2 minutes just until wilted. Remove from heat and allow to cool slightly.
3. Whisk Custard Base: In a large mixing bowl, whisk together the eggs, milk (or heavy cream), dried oregano, salt, and black pepper until fully combined and smooth.
4. Combine Fillings: Fold the sautéed spinach mixture, chopped sun-dried tomatoes, crumbled feta cheese, and grated Parmesan into the egg mixture.
5. Bake: Pour the quiche batter into the prepared dish. Bake for 30–35 minutes, or until the center is set and the edges are beautifully golden brown.
6. Cool & Serve: Allow the quiche to cool for 10 minutes before slicing into wedges. Serve warm or chilled!
Nutrition Facts (Per Serving / 6 Slices)
Calories: ~190 kcal
Protein: 12g
Health Benefits
Keto & Gluten-Free: Skipping the crust keeps carbs extremely low without losing any of the rich, savory quiche flavor.
Antioxidant-Rich: Packed with fresh spinach and sun-dried tomatoes, providing essential vitamins A, C, and iron.
Mediterranean Healthy Fats: Crumbled feta and olive oil offer nutrient-dense, satisfying fats that promote long-lasting satiety.