Mother’s Day is just two short days away. Did you almost forget? Don’t panic, I’ve got you covered with this simple, yet scrumptious Greek-Inspired Crustless Quiche for breakfast or as part of your brunch menu.
I am obsessed with this crustless quiche, and I know your mom will be too! The almond milk keeps it moist and light, the leeks have just the right amount of sweet onion flavor, the spinach is hearty, the thyme is lemony, the feta cheese is salty, and the Kalamata olives are perfectly rich. This quiche is bursting with flavor! It is also a complete breakfast that is loaded with protein, calcium, fiber, and veggies. You can’t go wrong.
If you are a little intimidated by the thought of making a quiche, don’t be. This quiche is perfect because there is no crust to mess with. Trust me, you won’t miss the crust one bit. Plus, it is gluten-free.
Did I mention that this quiche reheats beautifully? It is the gift that keeps on giving; your mom can enjoy it for breakfast all week long!
So, surprise your mom, or grandma, with this Greek-inspired crustless quiche for Mother’s Day on Sunday to thank her for all of the endless meals she has prepared for you.
Unfortunately my mom lives 3 hours away so I can’t surprise her with a brunch, but if I could I would not hesitate to make her this quiche. I know she would fall head over heels for it!
Happy Mother’s Day to my wonderful mom and to all of the moms out there. You all deserve a fun, relaxing holiday!
- 1 tablespoon butter
- 2 leeks, white portions washed well and chopped
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 8 large eggs
- 2 cups unsweetened almond milk
- 1 teaspoon thyme
- 1 teaspoon salt
- Pinch of red pepper flakes
- 1 block of feta cheese, crumbled, or ½ cup
- 6-8 Kalamata olives, pitted and sliced in half
- Melt the butter in a skillet over medium-high heat. Add the leeks and sauté for 5 minutes, or until tender. Add the garlic and sauté for 1 minute. Gradually add the spinach and sauté for about 10 minutes, until the spinach is wilted.
- Meanwhile preheat oven to 350 degrees. Prepare the quiche pan by lightly greasing it.
- In a large bowl whisk together the eggs and the almond milk. Add the salt, thyme, and red pepper flakes.
- Spoon half of the leek and spinach mixture into the bottom of the quiche pan, spreading it out evenly. Add half of the feta cheese and spread out evenly on top of the leek and spinach mixture.
- With a ladle, gently pour half of the egg mixture over the spinach and leek mixture.
- Next add the remainder of the spinach and leek mixture and feta cheese. Follow by ladling the rest of the egg mixture. This process allows the filling to be evenly distributed throughout the quiche.
- Place the quiche in the oven for 20 to 25 minutes, or until the quiche is partially set, but not all the way cooked. Remove the quiche and gently place the Kalamata halves on the quiche. Return to oven for 20 to 25 minutes. The quiche will cook for a total of 45 to 50 minutes. The middle should mostly be set, yet slightly jiggly.
- Allow to cool for 10 minutes before serving.