Spinach and Roasted Red Pepper Crustless Quiche
Prep Time
10 minutes
Cook Time
3 minutes cooking, 35 minutes baking, 15 minutes standing
6 servings


1 tbsp (15 ml) dry bread crumbs
1 tbsp (15 ml) butter
2 green onions, thinly sliced
4 cups (1 L) baby spinach (about 1/3 of a 5 oz/142g package)
1/4 cup (60 ml) bite-size strips of roasted red pepper
2 cups (500 ml) 2% or homogenized milk
4 eggs
1 tbsp (15 ml) cornstarch
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) dried oregano
ground pepper, to taste
3/4 cup (175 ml) crumbled Canadian Feta, well drained


  1. Preheat oven to 350F (180C).
  2. Butter a 20-inch (25 cm) pie plate or baking dish; dust bottom and sides with bread crumbs. Place pie plate on baking tray.
  3. Melt butter in a large frying pan over medium heat.
  4. Add green onions and cook 1 minute. Add spinach and stir until very wilted, about 3 minutes.
  5. Spoon spinach mixture into prepared dish.
  6. Place pepper strips in paper towel and squeeze dry. Scatter over spinach.
  7. In a large bowl, whisk milk with eggs, cornstarch, salt, oregano and pepper until well blended.
  8. Pour over spinach mixture.
  9. Arrange Feta over top (it will sink a bit).
  10. Bake 35 minutes or until egg mixture is set in the centre.
  11. Remove from oven; let stand 15 minutes. To serve, cut into wedges (like pie the first slice may not be perfect).