Low Carb Spinach and Feta Quiche

The Low Carb Spinach and Feta Quiche is a keto-friendly, crustless quiche that delivers a rich, custardy filling without the carbs from a traditional pastry shell. Eggs provide satisfying protein and structure, while salty feta cheese highlights the flavor of tender spinach for a creamy, silky texture with tangy, savory bursts in every bite. With no flour-based crust, the net carbs stay low while the flavor remains indulgent and comforting. This versatile quiche is delicious hot, warm, or chilled, ideal for breakfast, brunch, lunch, or a light dinner, and is perfect for meal prep with easy customization using other low-carb add-ins.

Course Breakfast, Brunch, Dinner, Lunch, Main Course

Cuisine American, Keto, Low Carb

Keyword crustless quiche, egg bake, keto quiche, low carb breakfast, meal prep, spinach and feta quiche

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 280kcal

Equipment

10 inch pie dish
large skillet
Mixing bowl
Whisk
Colander or strainer
clean kitchen towels
measuring cups and spoons
Oven

Ingredients

For the quiche filling

8 large eggs
3/4 cup heavy whipping cream full-fat
1/4 cup unsweetened almond milk
1 cup crumbled feta cheese
1 cup shredded mozzarella cheese low-moisture, part-skim
5 cups fresh baby spinach loosely packed
2 tablespoons unsalted butter
1/4 cup finely chopped yellow onion use sparingly to keep carbs low
2 cloves garlic minced
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes optional, for a mild kick

For preparing the dish

1 tablespoon olive oil for greasing the pie dish

Instructions

Preheat the oven to 350°F and grease a 10 inch pie dish with olive oil, making sure the bottom and sides are well coated.
Heat a large skillet over medium heat and melt the butter until it just begins to foam.
Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
Add the fresh spinach to the skillet in batches, stirring frequently, until all of the spinach is wilted and most of the moisture has evaporated.
Transfer the cooked spinach mixture to a colander and let it cool slightly, then use clean kitchen towels to squeeze out as much excess water as possible so the quiche is not watery.
Spread the well dried spinach mixture evenly over the bottom of the prepared pie dish and sprinkle the crumbled feta and shredded mozzarella evenly over the spinach.
In a large mixing bowl whisk together the eggs, heavy whipping cream, and unsweetened almond milk until the mixture is smooth and well combined.
Season the egg mixture with salt, black pepper, dried oregano, and red pepper flakes if using, and whisk again to distribute the seasonings evenly.
Pour the seasoned egg and cream mixture slowly over the spinach and cheese in the pie dish, tapping the dish gently on the counter so the custard settles and fills any gaps.
Place the pie dish on the center rack of the preheated oven and bake until the edges are set and the center is just slightly jiggly when the dish is gently shaken, about 30 to 35 minutes.
Remove the quiche from the oven and let it rest on a cooling rack for at least 10 minutes to allow the custard to finish setting and to make slicing easier.
Slice the quiche into wedges and serve warm, or let it cool completely and refrigerate for quick keto breakfasts, lunches, or snacks throughout the week.

Notes

For the best texture in this low carb spinach and feta quiche, make sure the cooked spinach is thoroughly squeezed dry so excess water does not dilute the custard. If you prefer to use frozen spinach, thaw it fully, press it in a colander, and then wrap it in clean towels to remove as much moisture as possible before adding it to the dish. This quiche reheats well in a 350°F oven for several minutes or can be enjoyed cold straight from the refrigerator. To keep carbs low, limit higher carb add-ins such as onions or tomatoes and focus on low carb vegetables and cheeses. Store leftovers covered in the refrigerator for up to 4 days, or wrap individual slices tightly and freeze for up to 3 months.

Nutrition