I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND super delicious. Use lactose-free margarine instead of olive oil if desired, and jalapeno yogurt cheese, goat-milk Cheddar, or some combination. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.

  • Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.

  • Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.

  • Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.

  • Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

Nutrition Facts

342 calories; protein 20.7g; carbohydrates 3.6g; fat 26.7g; cholesterol 158.7mg; sodium 735.2mg. Full Nutrition
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Reviews (14)

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Most helpful positive review

Rating: 5 stars
04/18/2013
This was very good. I never heard of jalapeno yogurt cheese so I used 1 1/2 c. plain yogurt and a 1/4 t. of my Sister's dried homegrown habenero. Yahoo! I preferred the quiche on this site I made about a week ago Crustless Spinach Quiche (and I did add mushrooms; see my review) as I like the cheese to melt into it and Feta won't do that. I increased all of the ingredients by 1/4 using 6 eggs. It took one hour to bake. I'm thinking it would go well with thinly sliced lamb. Read More
(14)
20 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2013
This was very good. I never heard of jalapeno yogurt cheese so I used 1 1/2 c. plain yogurt and a 1/4 t. of my Sister's dried homegrown habenero. Yahoo! I preferred the quiche on this site I made about a week ago Crustless Spinach Quiche (and I did add mushrooms; see my review) as I like the cheese to melt into it and Feta won't do that. I increased all of the ingredients by 1/4 using 6 eggs. It took one hour to bake. I'm thinking it would go well with thinly sliced lamb. Read More
(14)
Rating: 5 stars
01/20/2014
We loved it! I just made it for a mid-afternoon meal for my college-aged kids and everyone gave it rave reviews! The only changes I made to the recipe is I used 6 eggs instead of 4. And I used regular pepper-jack cheese instead of the jalapeño yogurt cheese, since I didn't know where to find that. I baked it in a large skillet fry pan, which gave the edges a great crusty texture! A total thumbs up!, Read More
(13)
Rating: 5 stars
05/23/2014
I doubled the recipe and cooked it in a 9x13 casserole dish. It was the first thing all gone from the brunch table at our retreat. I used feta and cheddar cheese instead of the yogurt cheese. Read More
(8)
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Rating: 4 stars
12/27/2015
I modified the recipe to make it a little healthier. I used 6 eggs and 1/2 the amount of cheese. For the cheese I used Publix reduced fat feta (4oz) and Cabot's 50% less fat jalapeño cheese (8oz). It was absolutely perfect!! Read More
(2)
Rating: 4 stars
01/13/2015
Great recipe!! Only thing I would change is the name. A crustless quiche is a frittata. Thanks for the wonderful recipe! Read More
(2)
Rating: 5 stars
12/10/2015
First time I made it I actually had jalapeño yogurt cheese. It was easy to make and the taste was great. Since then I've made this at least 20 times. Each time I use whatever cheese I have on hand but I always use feta cheese with either pepper jack cheddar even mozzarella. To make it a little spicier I add either roasted hot peppers or even the oil that I use to roast hot peppers. We eat this for breakfast lunch or dinner. Thanks for a glutin free receipe that we can all enjoy. Everyone that tried it loves it. Leftovers go in the refrigerator and then heated up in microwave for 15 seconds and we're ready for more! I also bake it in a pie plate. Read More
(2)
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Rating: 5 stars
02/19/2018
I made this for a girls get away weekend and it was loved by all. I followed the advise of others and used the pepper jack cheese rather than the yogurt cheese and it was fabulous. We have a couple girls in the group that are eating gluten free and so this recipe worked for all so simple to make. I made it prior to the trip and just had to warm it up worked out perfectly. Served it with muffins and fruit. I had to share the recipe with all the cooks in the group. Read More
(1)
Rating: 5 stars
08/02/2015
This was my first try for anything quichey. I decided to do my own spin on it and use mozzarella with spinach mushrooms and a cracker crumb crust. It was - is - absolutely delicious. Read More
Rating: 5 stars
12/09/2019
I use coconut oil and ALL organic or non-gmo products. I also substituted Pawley's Island pimento cheese with jalapenos Costco instead of the yogurt. Goes great with seasoned turkey sausages. Read More