You may be wondering what is the difference between a crustless quiche and a frittata? Great question—one I’ve asked myself more than once.

Here’s the scoop: frittatas typically contain little or no dairy and spend more time on the stovetop before finishing in the oven. Crustless quiches, on the other hand, lean into dairy (hello, custard-like texture) and are usually baked entirely in the oven. I make both and find that crustless quiches tend to be fluffier than frittatas.

Now don’t get me wrong, I love a good quiche—the rich, buttery, creamy kind. Our local butcher (Worrell’s in Malvern, Pennsylvania) makes quiches from scratch and I know when they’re baking because I can smell the buttery crust.

But this version? It’s the healthier cousin. No crust (so it’s gluten-free and wheat-free) and plain Greek yogurt brings the creamy tang. Ricotta works, too, if that’s what you have on hand.

The inspiration came from our first pickup of the season at Bryn Clovis Farm CSA in Malvern. The return of local produce always gives me a burst of creative energy. This pickup had everything I needed to evoke the savory magic of spanakopita (a traditional savory Greek pie)—minus the phyllo. I used red-veined spinach (that hint of pink in the photo is totally natural), scallions, parsley, and a generous handful of basil from my own herb garden. Add in dill, feta, and a whisper of nutmeg, and suddenly we’re in Greece.

One skillet keeps things easy: I sautéed the spinach and scallions, then baked the quiche right in the same pan. (If your skillet isn’t ovenproof, no worries—just transfer to a baking dish before it heads into the oven.)

This dish is light, flavorful, and ideal for brunch, lunch, or a weeknight dinner with a side salad. Oh, and if you’re looking for another spin on spanakopita, don’t miss my Spanakopita Stuffed Peppers.

Spanakopita Crustless Quiche

Flavors of Greece, hold the crust.

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Course Main Course

Servings 2

Ingredients

2 teaspoons extra virgin olive oil
8 to 10 ounces fresh spinach
4 scallions sliced
3 cloves garlic minced
3 large eggs
4 large egg whites
1/4 cup plain nonfat Greek yogurt or part-skim ricotta cheese
1/4 teaspoon nutmeg
1/4 cup chopped fresh dill
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
2/3 cup crumbled feta cheese
Kosher salt and freshly ground black pepper

Instructions

Preheat the oven to 375°F.
In a 10-inch oven-proof non-stick skillet (see Notes), heat 1 teaspoon olive oil over medium heat. Add spinach in bunches and stir using tongs. Add a few tablespoons of water if needed to ensure spinach doesn’t stick. Once the first bunch wilts, add more spinach in batches until it’s all cooked (since the spinach cooks down so much, there’s no need to remove any as you’re cooking it).
Remove cooked spinach to a cutting board and roughly chop.
Heat remaining 1 teaspoon of olive oil over medium heat. Add scallions and garlic. Stir for 2 minutes until cooked.
In a medium bowl, whisk eggs and egg whites.
Stir in Greek yogurt (or ricotta cheese) and nutmeg.
Stir in spinach, scallions, garlic, dill, basil and parsley.
Stir in feta cheese.
Season with Kosher salt and freshly ground black pepper and stir.
Coat the 10-inch non-stick skillet with cooking spray. Pour the mixture into the skillet.
Bake until just set, about 20 to 25 minutes. Make sure you use a potholder to remove the skillet from the oven.
Cut into wedges and serve warm.

Notes

If your skillet isn’t ovenproof, you can transfer the mixture to an oiled round (9 to 10 inches) or square (8-inch or 9-inch) baking dish. If you use a smaller baking dish, you may need a few more minutes to bake it.