Irresistible Low Carb Crustless Spinach and Feta Quiche in 30 Minutes

You know those mornings when you want something hearty but don’t want to undo all your healthy eating efforts? This Low Carb Crustless Spinach and Feta Quiche is my go-to lifesaver. It’s packed with protein, sneaks in some greens, and—best of all—comes together in minutes. I love how the creamy feta melts into the eggs, and the spinach adds just the right pop of freshness. Plus, skipping the crust means fewer carbs and less fuss. Whether you’re keto, watching calories, or just craving a simple, satisfying breakfast, this quiche never lets me down. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Low Carb Crustless Spinach and Feta Quiche

Oh, where do I even begin? This quiche has saved my sleepy mornings more times than I can count. Here’s why it’ll become your new favorite too:

• Crazy easy – No crust means no rolling, no chilling, just mix and bake (hello, extra sleep!)
• Packed with goodness – Eggs for protein, spinach for iron, and that tangy feta makes every bite exciting
• Works anytime – Breakfast? Brunch? Midnight snack? This quiche never judges
• Keeps like a dream – Make it Sunday, enjoy slices all week – the flavor actually improves!
• Customizable – Throw in whatever veggies you’ve got – I’ve used everything from bell peppers to zucchini

Seriously, it’s the little black dress of breakfast – simple, elegant, and goes with everything!

Ingredients for Low Carb Crustless Spinach and Feta Quiche

Okay, let’s talk ingredients! The beauty of this quiche is how simple it is—just a handful of staples that probably already live in your fridge. Here’s what you’ll need (and why each one matters):

• 6 large eggs – These are the MVP, giving our quiche structure and protein. Fresh is best—I always do the float test in water to check.
• 1 cup fresh spinach, chopped – Packed with nutrients and that gorgeous green color. Pro tip: squeeze out excess water after chopping so your quiche doesn’t get soggy.
• 1/2 cup crumbled feta cheese – The salty, tangy superstar! Bulgarian feta is my favorite for extra creaminess.
• 1/4 cup heavy cream – Makes the eggs luxuriously rich. Out of cream? Half-and-half works too.
• 1/4 teaspoon salt – Just enough to enhance flavors without overpowering the feta.
• 1/4 teaspoon black pepper – Freshly cracked adds a lovely warmth.
• 1/2 teaspoon garlic powder – My sneaky flavor booster (fresh garlic can brown too much).
• 1 tablespoon olive oil – For greasing the pan. Butter works too, but oil creates a better non-stick surface.

See? Nothing fancy—just real food that comes together beautifully. Keep reading for my favorite swaps if you need to tweak things!

How to Make Low Carb Crustless Spinach and Feta Quiche

Alright, let’s get cooking! This quiche comes together so easily, you’ll wonder why you ever bothered with complicated breakfasts. Just follow these simple steps – I’ve included all my little tricks to make sure yours turns out perfect.

Step 1: Preheat and Prep

First things first – fire up that oven to 350°F (175°C). While it’s heating, grab your favorite pie dish (I use a 9-inch glass one) and drizzle in that tablespoon of olive oil. Use your fingers or a pastry brush to coat every inch – sides too! This prevents sticking and gives your quiche those gorgeous golden edges. Pro tip: If you’re using a metal pan, you might want to reduce the temp by 25 degrees since they conduct heat faster.

Step 2: Mix the Ingredients

Now the fun part! Crack those beautiful eggs into a big mixing bowl. Add the heavy cream, salt, pepper, and garlic powder. Here’s my secret – whisk until just combined but not frothy. You want it smooth like melted ice cream, not bubbly like a milkshake. Over-whisking can make your quiche tough.

Next, gently fold in the chopped spinach and crumbled feta. I like to use a rubber spatula for this – it keeps the spinach from getting bruised. Don’t worry if it looks like too much spinach at first; it’ll wilt down beautifully in the oven. The mixture should be speckled green with little white feta treasures throughout.

Step 3: Bake to Perfection

Pour your gorgeous egg mixture into the prepared dish – it should come about halfway up the sides. Slide it into the oven and set your timer for 25 minutes. When the timer goes off, do the jiggle test: gently shake the dish. If the center wobbles like jelly, give it 5 more minutes. Perfect doneness is when the edges are golden and the center just barely moves.

Here’s my golden rule: let it rest for at least 5 minutes before cutting. I know it’s tempting to dive right in, but this waiting time lets everything set so you get clean slices. The quiche will keep cooking slightly from residual heat too – that’s why pulling it out when it’s slightly underdone is key.

Tips for the Best Low Carb Crustless Spinach and Feta Quiche

After making this quiche more times than I can count (my family practically demands it weekly!), I’ve picked up some foolproof tricks to make yours turn out perfect every time. These little nuggets of wisdom will take your quiche from good to “oh-my-goodness-I-need-another-slice” amazing:

Don’t overmix the eggs – This isn’t a cake batter! Whisk just until the yolks and whites are combined. Overbeating makes the texture rubbery instead of tender. A few small streaks of white are totally fine.

Squeeze your spinach dry – Fresh spinach holds a surprising amount of water. After chopping, grab handfuls and give them a good squeeze over the sink. Your quiche will thank you with perfect slices instead of a watery mess.

The toothpick test is your friend – Around the 25-minute mark, poke the center with a toothpick. If it comes out clean (maybe with a few moist crumbs), you’re golden. If it’s wet, give it another 3-5 minutes.

Let it rest! – I know, I know – it smells incredible and you’re hungry. But trust me, those 5 minutes of resting time make all the difference. The quiche firms up beautifully and won’t fall apart when you slice it.

Room temp ingredients blend better – If you’ve got time, let your eggs and cream sit out for 15-20 minutes before mixing. Cold ingredients don’t incorporate as smoothly and can lead to uneven baking.

Grease generously – That olive oil coating isn’t just for show! Make sure you get every nook of your baking dish, especially the corners where eggs love to stick.

One last tip from my many kitchen experiments – this quiche tastes even better the next day! The flavors meld together beautifully in the fridge. Just pop a slice in the microwave for 30 seconds and enjoy breakfast in a flash.

Variations for Your Low Carb Crustless Spinach and Feta Quiche

One of my favorite things about this recipe? It’s like a blank canvas for whatever flavors you’re craving! Over the years, I’ve played around with dozens of tasty twists—here are my absolute favorite ways to mix it up:

Veggie boost: Sautéed mushrooms add earthy depth (just pat them dry first!), while roasted red peppers or sun-dried tomatoes give bursts of sweetness. Last week I threw in some caramelized onions—game changer!

Meat lover’s version: Crispy bacon or diced ham turn this into serious comfort food. Just add about 1/2 cup cooked meat to the egg mixture—no need to adjust other ingredients.

Dairy-free hack: Swap feta for dairy-free cheese crumbles (Violife makes a great one) and use coconut milk instead of heavy cream. The texture stays wonderfully creamy!

Greek-inspired twist: Kalamata olives and a sprinkle of oregano take this straight to the Mediterranean. Sometimes I’ll add a tablespoon of lemon zest too—brightens everything up beautifully.

The beauty is that you really can’t mess it up! Just keep your add-ins to about 1 cup total so the eggs can still do their magic binding thing. Happy experimenting—I’d love to hear what creations you come up with!

Serving Suggestions for Low Carb Crustless Spinach and Feta Quiche

Now for the best part—eating your gorgeous quiche! While it’s absolutely delicious all on its own, I love pairing it with simple sides that make it feel extra special. Here’s how I serve it depending on the occasion:

For a light breakfast: Just grab a slice and go! The protein keeps me full till lunch. Sometimes I’ll add half an avocado on the side for those creamy healthy fats—the coolness contrasts so nicely with the warm quiche.

Brunch vibes: Serve with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens cut through the richness perfectly. Add some cherry tomatoes if you’ve got them!

Dinner solution: Roasted asparagus or sautéed zucchini noodles turn this into a satisfying low-carb meal. My husband loves it with a dollop of tzatziki sauce—the garlicky yogurt is magic with the feta.

Pro tip: If you’re serving guests, let the quiche cool slightly before slicing—it holds its shape better. I like to garnish with extra crumbled feta and a sprinkle of fresh dill or chives for color. Simple, beautiful, and oh-so-tasty!

Storage and Reheating

Here’s the best part about this quiche—it actually gets better after sitting in the fridge! The flavors meld together beautifully overnight. Just let it cool completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It’ll keep happily for 3 days—though mine never lasts that long!

When you’re ready to enjoy leftovers, you’ve got options:

• Microwave: My weekday go-to! Pop a slice on a microwave-safe plate and heat for 30-45 seconds until just warmed through. Cover with a damp paper towel to prevent drying out.
• Oven: For that fresh-baked feel, place slices on a baking sheet at 300°F (150°C) for about 10 minutes. This method keeps the edges nice and crisp.

One warning—don’t freeze this quiche. The texture turns watery when thawed. But honestly, between breakfasts, snacks, and quick lunches, it disappears fast enough that freezing isn’t necessary!

Nutritional Information

Let’s talk numbers—because knowing what’s fueling your body makes every bite even more satisfying! Here’s the breakdown per generous slice (about 1/4 of the quiche):

• Calories: 180 – Perfect for keeping you full without weighing you down
• Fat: 14g – Mostly the good kind from eggs and olive oil
• Saturated Fat: 6g – Thank that creamy feta for the richness
• Protein: 10g – Eggs for the win!
• Carbohydrates: 3g – So low you’ll barely count ’em
• Fiber: 1g – That spinach doing its leafy green duty
• Sugar: 1g – Just what’s naturally in the ingredients

A quick heads-up—these numbers can vary slightly depending on your exact ingredients. Did you use extra feta? (No judgment!) Or maybe almond milk instead of cream? Those small changes will shift things a bit. But no matter what, you’re getting a nutrient-packed meal that keeps carbs low and satisfaction high!

Frequently Asked Questions

I’ve gotten so many great questions about this quiche over the years—here are the ones that pop up most often! If you don’t see your question answered, just shout in the comments and I’ll help you out.

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it completely first and squeeze out ALL the water—I mean really wring it out in a clean kitchen towel. Frozen spinach is more compact, so use about 1/2 cup after squeezing. Bonus: frozen spinach is often cheaper and just as nutritious!

Is this quiche keto-friendly?
You bet! With only 3g net carbs per serving, it fits perfectly into a keto lifestyle. The healthy fats from eggs, cream, and olive oil make it ideal for staying in ketosis. Just watch your portion sizes if you’re tracking macros closely.

Can I make this ahead and reheat it?
Oh honey, that’s practically mandatory in my house! Bake it the night before, let it cool, then refrigerate covered. In the morning, just microwave slices for 30-45 seconds. The texture holds up beautifully—sometimes I think it tastes even better the next day!

What can I use instead of feta?
Goat cheese makes a fabulous creamy substitute, or try sharp cheddar for a different flavor profile. If you’re dairy-free, nutritional yeast adds a nice cheesy flavor without actual cheese. Just keep the quantity about the same (1/2 cup).

Why did my quiche puff up so much?
That’s totally normal! Eggs expand when heated, then settle as they cool. As long as it’s not overflowing your pan, no worries. The puffiness means you whipped enough air into the eggs—that’s actually a good thing for texture!

Share Your Thoughts

I’d love to hear how your Low Carb Crustless Spinach and Feta Quiche turned out! Did you stick to the classic recipe or try any fun variations? Maybe you discovered the perfect add-in that takes it to the next level? Drop me a comment below—I read every single one and often get great new ideas from readers like you.

If you loved this recipe as much as my family does, I’d be so grateful if you gave it a star rating! Those little stars help other breakfast lovers find this quiche too. And hey, if you snapped a photo of your masterpiece, tag me on Instagram—I love seeing your kitchen creations!

Got questions? Need troubleshooting tips? Just ask! I’ve made this quiche more times than I can count and I’m happy to help. Your feedback makes my recipes better and helps me create more delicious low-carb dishes you’ll love.

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