Monday, November 11, 2013

Crustless Spinach-Feta Pie w/ Bacon -- Low Carb & Wheat-free

This evening I decided to make a slightly different version of my Greek Style Spinach-Feta Pie.  I made it crustless, but added 2/3 cup of almond flour to the mixture to make it similar to the "impossible pies" I used to make many years ago that used Bisquick in them. The Bisquick helped produce sort of a crusted type bottom without the regular thicker pie crust. I also added 5 or 6 strips of cooked crumbled bacon left from Sunday's breakfast. It turned out great. I snapped a few photos below as well as the easy recipe. This would make a great breakfast or brunch meal, too. I even like it for lunch. Enjoy!

Crustless Spinach-Feta Pie w/ Bacon


2 tablespoons olive oil or butter
1/2 cup onion, diced
2 to 3 cloves garlic, minced
10 to 16 oz. fresh spinach, (cooked and squeezed dry), coarsely chopped
1/2 teaspoon dill (or 1-1/2 teaspoons if using fresh)
1 to 2 teaspoons grated lemon zest
Sea salt and ground black pepper, to taste
6 large eggs
8 ounces feta cheese, crumbled
2/3 cup cream, half-and-half or milk
2/3 cup almond flour
1/4 cup finely grated Parmesan cheese
5 to 6 strips of cooked bacon, crumbled


Preheat oven to 350 F degrees.  Lightly spray a 9.5 to 10-inch pie dish with olive oil spray.  

In a non-stick skillet, saute onions and garlic in olive oil until translucent; remove and set aside.  In the same skillet, saute spinach just until wilted.  Drain and press as much of the liquid out of the spinach as possible (I use a mesh strainer and press it with the back of a spoon).  Place well drained spinach in a medium bowl; add cooked onions and garlic, dill, lemon zest, salt, pepper, eggs, feta, cream, almond flour, Parmesan and bacon.  Mix until well combined.  Pour mixture into lightly greased pie dish and bake at 350 F for 40 to 45 minutes, or until filling and eggs are set and cooked through to the center of the pie.  If the center still seems a little jiggly, cook an additional few minutes, until done.


Patricia said...

Crustless! Great Idea!

Gourmet Girl Cooks said...

Thanks, Patricia! :-)

CyberSis said...


We love your "original" pie, especially with the entire 16 oz of spinach! Will definitely have to try this "impossible" version.

A few weeks ago we discovered a source for beautiful organic "pastured" eggs less than a mile from home. It's so nice to drive up and watch a bunch of chickens merrily running around their nice grassy back yard. They even have a rooster! The eggs are super clean and are packaged very nicely. Also, the price is comparable to "Eggland's Best." But that's where the similarity to store-bought ends. These eggs are fabulous, and I'm so delighted with our happy "discovery"!

Gourmet Girl Cooks said...

Hi CyberSis -- Wow, how lucky are you to have a source for great eggs so close by!!! I would love that! I hope that kind of thing becomes more popular everywhere as we become more aware of our food sources. The "impossible version" made its own very thin crusted-like bottom and sides. I've been enjoying it for lunch the last couple of days -- I have enough left for Thursday and Friday's lunch, too. I always end up using the full 16-oz of spinach now -- I used to use the 10 ounces, but once I tried the 16-oz...I like that even better. Now your "pies, quiches, etc." will be even better with your farm-fresh eggs! :-)

Barb said...

I made the pie just as the recipe said and the lemon flavor comes through pretty strong. Is there some need for the lemon or could I leave it out?

Anonymous said...

I have considered this recipe for the past several months. But my husband and I are just not big fans of quiche like things. However, when you made this version so much easier, I decided I had to finally try it. Well we both loved it. I can't believe he even said he would take it to work for lunch! I am very impressed. The only thing we would change would be the amount of lemon zest. I only used 1 tsp, but it was still a little too much for us. but, that's what is so great about all your recipes, we can change them to fit our own taste. Thanks again. Now off to make your cranberry mini muffins.

Gourmet Girl Cooks said...

Hi Barb -- no, there is no need for the lemon -- it is simply a flavor that can be omitted if you want to or decreased. Hope that helps! :-)

Gourmet Girl Cooks said...

Hi Janet -- glad both you and your husband enjoyed it. You can easily cut back or omit the lemon zest -- seasoning and spices are such a personal thing. I actually double it sometimes when I make it -- but I love the fresh flavor it adds. I always look at recipes as a general guide and often add more or less of a seasoning, salt, etc. I'm glad you enjoyed the recipe and now that you've tried it my way you can tweak it to be perfect for you! :-)

CyberSis said...


We had the crustless version last night for supper and it was super! I love the lemon zest, too, and almost every time I make your spinach pie I bump the amount up a bit. Yesterday's pie had about double the recipe of lemon zest ... such a fresh and "zesty" flavor burst! :-)

Gourmet Girl Cooks said...

Hi CyberSis! Glad you enjoyed the crustless version -- it's a little quicker to make. I usually add at least 2 teaspoons of the lemon zest to mine -- but I also happen to love lemon -- I also add the full pound of spinach, too. Glad you liked it! :-)

Antony said...

Outstanding!!! And I hate flan/quiche so even better. I changed the almond flour to 1/2 cup coconut flour (maybe a little less) and the feta for mozzarella, and only used 5 eggs. It took 40mins at 170degC (fan oven). Perfect consistency, the cheese chunks melted though it and the firm edge made up for no crust.

Unknown said...

Could you kindly give the nutritional information for this recipe? Such as per serving: calories, fat grams, sodium, carbs, protein, fiber. The dish looks super yummy. I can't wait to try it!