Get your brunch game on.
Or breakfast game. Or even dinner game, really. Because I’ve probably made this quiche more often for dinner than any other meal. And isn’t breakfast for dinner the best anyway? It has been scientifically proven, I’m sure.
This quiche has been a go-to for me for many, many years. There are so many reasons why I love it.
- It’s super tasty
- It’s super easy to put together
- It has a whole bag of spinach in it (yum!)
- You can use just about any cheese if you don’t have feta on hand (though I do like it best with feta)
- It’s magical. No joke. It magically forms its own crust!
If you make this for no other reason than to see the magic crust, you will still be pleased with the results.
I came across the original recipe on Baking Bites years ago and fell in love immediately. I typically make one small tweak in using whole-wheat flour instead of all-purpose flour, but it works well either way. When choosing whole-wheat flour look for one that says “white whole-wheat” – it’s lighter than standard whole-wheat flour and doesn’t affect the texture as much. Standard whole-wheat usually is too heavy for baking.
Typical quiches are buttery and can be a little…shall we say…greasy, but this one is light, fluffy, and provides all the flavor of a traditional quiche without the heaviness.
This quiche comes together in a snap and is sure to add a healthier twist to any meal you make it for whether brunch, breakfast, or dinner. Oh, and I forgot to mention the leftovers (if you’re lucky enough to have any) heat up well for a quick lunch.
I hope you enjoy this quiche! What are your favorite breakfast and brunch foods?
- 1 tsp olive oil, or cooking spray
- 1 medium onion, diced
- 6-8 ounce bag fresh spinach
- 2 eggs
- 2 egg whites
- ½ cup white whole wheat flour
- ½ tsp baking powder
- ¼ tsp salt
- 1⅓ cups skim milk
- 1-2 dashes cayenne pepper (optional)
- ½ cup crumbled feta cheese
- Preheat oven to 400F.
- Lightly grease a 10-inch pie plate or tart pan.
- Heat olive oil or cooking spray in a medium sized frying pan over medium high heat.
- Add diced onion to pan and cook until translucent, about 5-7 minutes.
- Reduce heat to medium-low. Add in fresh spinach and cook until just wilted, about 1-2 minutes.
- Set aside onions and spinach to cool.
- Meanwhile, in a large mixing bowl, whisk together eggs, flour, baking powder and salt.
- Whisk in milk, add cayenne (optional), then stir in spinach-onion mixture.
- Pour mixture into prepared pan. Top with feta cheese.
- Bake for 25-30 minutes. When done, center is set and edges are golden brown.
- Remove from oven and cool a few minutes before serving.
- Let set for 5 minutes, then slice and serve.