Step 1 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
Preheat the oven to 350°F.
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Step 2 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
Spray a 9-inch pie plate liberally with nonstick cooking spray and transfer to a baking sheet.
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Step 3 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
Finely dice the scallion and set aside. Finely dice the red bell pepper and place in a large skillet. Add the baby spinach to the skillet.
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Step 4 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
Set the skillet over medium high heat and add the water. Cook the spinach and bell pepper, stirring frequently, until the spinach is fully wilted, the peppers are tender, and the water is completely evaporated. Set aside.
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Step 5 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
In a large mixing bowl, whisk together the eggs, egg whites, milk, Greek yogurt, scallion, garlic powder, salt, and black pepper until smooth.
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Step 6 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
Add the vegetables and cheeses to the egg and milk mixture. Fold with a rubber spatula until evenly distributed.
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Step 7 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
Pour the egg, vegetable, and cheese mixture into the prepared pie plate.
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Step 8 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
Bake the quiche on bottom rack of oven until the top is firm and lightly golden brown, 40-50 minutes.
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Step 9 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
Check to see that quiche is done. Remove from oven or add time as needed.
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Step 10 of 10
Skinny Crustless Spinach, Red Pepper, and Feta Quiche
Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.