Petite Crustless Greek Quiches

Petite Crustless Greek Quiches

If someone walked up to me today and asked me to choose one type of food to eat for the rest of my life, I would not stop to ponder my answer. Maybe it’s because I have pondered this subject from time to time. My answer would be eggs.


Have you ever seen those wacky guys on Youtube called Flynt Flossy and Yung Humma? They make ridiculous music videos that have the most insane lyrics. “How you like your eggs? Fried or fertilized.” My college roommate and I used to watch it and die of laughter at how absurd it was. The melody is catchy, so it’ll stick with you during the day. I think Yung Humma wears a bandana, too. I really can’t handle it. But, I digress.


Eggs are versatile. They taste different when you fry them versus boil them versus scramble them. They are amazing when fixed with herbs, cheeses, meats, or condiments. Generally, I eat eggs on the weekends when I have more time to cook. My boyfriend and I wake up in the mid-morning and his first question to me is, “What should we make for breakfast?”


My response 98% of the time is eggs.


Sometimes during the week, I crave eggs for breakfast, but I don’t want to stink up my classroom with the smell of hard-boiled eggs. Don’t get me wrong, I love hard-boiled eggs, but they sure can be stinky and my students notice all of the smells.


My mom does bring eggs to work and scrambles them in the microwave; however, if I know myself, I know that I’d end up spilling uncooked eggs on my skirt or shoes in the process of trying to eat breakfast. Talk about embarrassing.


So, I put my thinking-cap on and decided the best way of getting some protein-packed eggs into my morning routine would be petite crustless quiches. They’re flavorful, healthy, and most importantly portable. Quiche is wonderful because it can be enjoyed hot or cold therefore I don’t have to fret about finding an vacant microwave before school starts.


I’m slightly predictable about the flavors that I enjoy in quiche. My mom makes a delightful broccoli and swiss quiche that we generally eat on weeknights because it’s pretty simple to whip up. If mom’s not cooking, I opt for Greek flavors. Spinach, feta, and onion.


What’re your favorite type of eggs? What add-ins are typical for you in quiche or omelettes? Is everyone putting on their party pants for the weekend?






Petite Crustless Greek Quiches


  • 7 large eggs
  • 1/2 cup fat-free half and half
  • 1 cup fresh spinach (chopped)
  • 1/2 cup yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano
  • pinch of pepper flakes


  1. Preheat oven to 350 degrees.
  2. Heat olive oil on stove at low-medium heat. Add spinach and onion to pan and sauteé for four to five minutes. The spinach should be wilted and the onions should be translucent. Add garlic to pan and sauteé for another minute. Do not overcook the garlic. Remove vegetables from stove and set aside.
  3. In a large-sized mixing bowl, beat eggs thoroughly for one minute. After eggs are completely scrambled, add salt, pepper, pepper flakes, and oregano to mixture and whisk. Slowly add half and half to mixture and whisk until egg mixture is creamy and pastel yellow.
  4. At this time, generously spray muffin tin with canola or vegetable oil spray. Make sure you spray every tin or quiches will be difficult to remove after baking. Set aside.
  5. Add vegetables to egg mixture at this time and fold in feta.
  6. Pour quiche mixture halfway up each muffin tin. This recipe should make twelve petite quiches. Place muffin tin in oven and bake for 12 minutes. During the 7th minute of baking, cover the muffin tin with aluminum foil in order to prevent the quiches from browning too much.
  7. Remove from oven and let cool for at least 15 minutes before enjoying. Quiches can be frozen for up to a month and refrigerated for at least five days after baking.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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