Crustless spinach and feta quiche

A Greek breakfast dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 50 min

Organic sourcing

Spinach is on the Dirty Dozen — worth sourcing organic. Onions and garlic have lower pesticide residues and are less critical to buy organic.

Ingredients

• 6 large eggs
• 1 cup heavy cream
• 1 cup crumbled feta cheese
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp ground nutmeg
• to taste salt
• to taste black pepper

Method

1. Preheat the oven to 350°F (180°C).
2. Heat the olive oil in a skillet over medium heat.
3. Add the chopped onion and garlic. Sauté until the onion is translucent.
4. Stir in the spinach and cook until wilted. Remove from heat.
5. In a large bowl, whisk together the eggs and heavy cream.
6. Add the crumbled feta, cooked spinach mixture, nutmeg, salt, and pepper. Mix well.
7. Pour the mixture into a greased pie dish.
8. Bake for 30 minutes, or until the egg mixture is set and the top is lightly golden.
9. Let it cool slightly before slicing and serving.

Notes

• For a dairy-free option, use coconut cream and omit the cheese.
• Great warm or at room temperature.
• Pair with a green salad for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Greek recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.