Description
A crustless quiche packed with smoky paprika, wilted spinach, and tangy feta for a protein-rich baked dish. Baked evenly at 350°F for soft texture and portable convenience. Perfect for breakfast or lunch.
Ingredients
4 large eggs
1 cup whole milk (or plant-based alternative)
2 cups shredded spinach (fresh or thawed)
1/2 cup feta cheese crumbles (or vegan cheese)
1 tsp smoked paprika
Pinch of salt
Black pepper to taste
Instructions
Grease an 8-inch pie dish and press spinach into an even layer
Whisk eggs with milk, salt, pepper, and smoked paprika
Pour custard over spinach in prepared dish
Gently press feta into surface
Bake at 350°F for 25-30 minutes until center jiggles slightly
Let rest 10 minutes before cutting into 6 wedges
Notes
Rest eggs at room temp 10 minutes for thicker custard
Use parchment paper for easy unmolding
Test with toothpick – insert in center; remove when damp
Broil 2 minutes for golden top (watch closely)
Replace feta with vegan cheese if needed
Kale works as spinach substitute
Paprika + 1 tsp liquid smoke amplifies smokiness
Preheat oven properly to prevent curdling
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 wedge
- Calories: 95
- Sugar: 1g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 240mg