Looking for an easy, delicious meal that works for breakfast, lunch or dinner? This simple spinach quiche is a classic for good reason. Packed with spinach, mushrooms, juicy tomatoes and creamy feta, it’s full of flavour without being overly heavy.

This crustless spinach quiche is also wonderfully easy to prepare, making it a handy recipe for busy weekdays, relaxed weekend lunches or when you’re entertaining. There’s no pastry to fuss over, and the combination of eggs, vegetables and cheese makes it a satisfying meal on its own.

Best of all, it’s a versatile recipe. Serve it warm with a fresh green salad, enjoy a slice cold the next day, or add your favourite vegetables to make it your own. It’s an easy spinach quiche recipe you’ll want to keep coming back to.

Serves: 6
Prep: 15 minutes
Cook: 40–45 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium brown onion, finely chopped
• 200g mushrooms, sliced
• 2 cloves garlic, crushed
• 250g frozen chopped spinach, thawed and very well squeezed dry
• 150g cherry tomatoes, halved
• 6 large eggs
• ½ cup (125ml) milk
• ½ cup (125g) Greek yoghurt
• 100g feta, crumbled
• ½ cup (50g) grated tasty or cheddar cheese
• 2 tablespoons chopped fresh parsley or chives
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper
• Optional: a pinch of nutmeg

Method

1. Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 22–24cm quiche or pie dish.

2. Heat the olive oil in a large frying pan over medium heat. Add the onion and mushrooms and cook for 5–7 minutes, until softened and most of the mushroom liquid has evaporated.

3. Add the garlic and cook for another 30 seconds. Stir in the spinach and cook for 1–2 minutes. Remove from the heat and allow to cool slightly.

4. In a large bowl, whisk together the eggs, milk and Greek yoghurt. Stir in the feta, grated cheese, herbs and oregano. Season with pepper and just a little salt—the feta is already salty.

5. Add the spinach mixture and tomatoes to the egg mixture and stir gently to combine.

6. Pour into the prepared dish and bake for 40–45 minutes, or until the centre is set and the top is lightly golden.

7. Leave to stand for 10 minutes before slicing. Serve warm or at room temperature with a crisp green salad.

A couple of important improvements: squeezing the spinach really well and cooking the mushrooms until their excess moisture has gone will help prevent the quiche becoming watery. Similar spinach-quiche recipes also emphasise removing excess moisture from the spinach before baking.

Easy variations: Add roasted capsicum, zucchini or corn; swap the feta for ricotta; or add a small amount of chopped bacon if you want a meatier version. The original Starts at 60 recipe also notes that additional vegetables can be added.