1-First Step: Preheat and prep the dish. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish with a bit of oil or butter. This prevents sticking and makes slicing easy. For gluten-free, no change needed. Vegan folks, use a plant-based oil spray.

2-Second Step: Saute the aromatics. Heat the 1 tablespoon olive oil (15 ml) in a skillet over medium heat. Toss in the 1 medium onion, finely chopped (about 110 g), and 2 cloves garlic, minced. Cook until soft and fragrant, about 3 to 4 minutes. Stir often to avoid browning too much. This builds the flavor base for your spinach and feta crustless quiche. Low-calorie tip: Skip oil and use a nonstick pan with a splash of water.

3-Third Step: Wilt the spinach. Add the 10 ounces fresh spinach, roughly chopped (≈285 g), to the skillet. Cook until fully wilted, about 2 to 3 minutes. If using frozen spinach, thaw and squeeze out excess moisture first, then add. Squeeze again after cooking if needed to keep your quiche from getting watery. Pro move: Saute spinach well here, as the tip says, to lock in that dry texture. Vegan same, just keep going.

4-Fourth Step: Mix the egg custard. In a large bowl, whisk the 4 large eggs and 1/2 cup milk (120 ml) or milk/cream mix until smooth and frothy. Whisk eggs thoroughly for that smooth, slightly fluffy texture. Stir in 1 1/2 cups shredded Gruyère cheese (≈150 g), 1/2 cup crumbled feta cheese (≈75 g), 1/2 cup grated Parmesan cheese (≈45 to 50 g), a pinch of ground nutmeg, salt, and pepper. Go light on salt, cheeses pack plenty. For vegan, blend silken tofu instead of eggs and add nutritional yeast. Low-carb stays the same.

5-Fifth Step: Assemble in the dish. Spread the sauteed spinach mixture evenly in the prepared pie dish. Pour the egg-and-cheese mixture over it. Gently stir once or twice to distribute everything nicely without deflating the eggs. For add-ins like mushrooms or bell peppers, mix them in here. Gluten-free perfect as is.

6-Sixth Step: Bake to perfection. Slide into the preheated oven and bake for 30 to 35 minutes. Watch for a golden top and set center, a knife inserted near the center should come out clean. If it browns too fast, tent with foil. Smaller pan? Check at 25 minutes. Vegan versions may need 5 extra minutes for structure.

7-Final Step: Rest and serve. Let the quiche rest a few minutes before slicing to finish setting. Slice into wedges and enjoy warm. Pairs great with a side salad or your go-to grilled meats. Leftovers? They reheat well, as noted in tips.