A Lila lunch recipe

Crustless Spinach And Feta Quiche With Greek Salad

A savory, protein-packed crustless quiche paired with a refreshing tomato and cucumber salad. Feta cheese and fresh spinach deliver rich Mediterranean flavor in every bite.

40 minutes2 servingsLunch
Crustless Spinach And Feta Quiche With Greek Salad, prepared as a finished Lila recipe
32g protein5g fiberGluten FreeHigh Protein

The perimenopause lens

A cautious perimenopause lens

These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.

Perimenopause symptoms and relief · Office on Women’s Health

Low energy

Check how the whole meal lands

Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.

Track: energy 1–3 hours later

Appetite changes

Notice patterns without judgment

One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.

Track: fullness + meal rhythm

Mood changes

Watch the whole day

Mood can overlap with sleep, stress and cycle changes. Food and supplements are not substitutes for support when symptoms persist.

Track: mood + sleep + cycle

Fatigue

Separate a pattern from one day

Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.

Track: energy + previous night

Before you start

Your 40-minute game plan

Gather everything first, then tap ingredients and steps as you go.

Start cooking

Equipment

Oven · Large skillet · Whisk · Knife and cutting board

Time saver

Leftovers store beautifully in an airtight container in the fridge for up to 3 days and can be enjoyed cold or gently reheated.

Do these three things first

  • 1Preheat your oven to 375°F.
  • 2Set out all ingredients before cooking
  • 3Measure the pantry ingredients before heating the pan

Ingredients

Gather as you go

0 of 10 ready

For the Quiche

For the Greek Salad

From Your Pantry

Cook along

One clear step at a time

0 of 7 steps complete

Next: Preheat your oven to 375°F

  1. 01

    Preheat your oven to 375°F

    Preheat your oven to 375°F.

    Tap card to mark done
  2. 02

    Heat 1 tablespoon of olive oil in…

    Heat 1 tablespoon of olive oil in an oven-safe skillet (about 10 inches) over medium heat. Add the fresh spinach in handfuls, stirring until fully wilted.

    Tap card to mark done
  3. 03

    Whisk the large eggs in a bowl…

    Whisk the large eggs in a bowl with a pinch of salt and black pepper. Pour the beaten eggs directly over the wilted spinach in the skillet.

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  4. 04

    Crumble the feta cheese evenly over the…

    Crumble the feta cheese evenly over the top of the egg mixture. Let it cook undisturbed on the stovetop for 2 to 3 minutes until the edges begin to pull away from the pan.

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  5. 05

    Transfer the skillet to the oven and…

    Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the center is set and the top is slightly golden.

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  6. 06

    While the quiche bakes

    While the quiche bakes, chop the medium cucumber and halve the cherry tomatoes. Toss them together in a bowl with the remaining 1 tablespoon of olive oil, red wine vinegar, dried oregano, and Kalamata olives if using.

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  7. 07

    Remove the skillet from the oven

    Remove the skillet from the oven, slice the crustless quiche in half, and serve alongside the fresh tomato and cucumber salad.

    Tap card to mark done

The nutrition underneath

Why this bowl holds together

Leftovers store beautifully in an airtight…

Leftovers store beautifully in an airtight container in the fridge for up to 3 days and can be enjoyed cold or gently reheated.

Cast iron skillets hold heat incredibly…

Cast iron skillets hold heat incredibly well, so if you use one, remember the quiche will continue cooking slightly after you pull it from the oven.

If you want to boost the…

If you want to boost the Mediterranean flavor profile, toss the optional Kalamata olives into the quiche itself before baking instead of the salad.

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