Description
This sourdough spinach and feta bake is a simple, wholesome dish that brings together the tang of sourdough discard, the saltiness of feta, and the freshness of herbs in one fluffy, protein-rich bake. Think of it as a crustless quiche—light, satisfying, and perfect for breakfast, brunch, or meal prep.
Ingredients
4 large eggs
¾ cup sourdough discard (unfed)
1 cup fresh or frozen spinach (thawed and squeezed dry)
½ cup crumbled feta cheese
¼ cup milk (dairy or non-dairy)
1 teaspoon dried oregano or mixed herbs
Salt and black pepper, to taste
Optional: chopped green onions or sun-dried tomatoes for extra flavor
Instructions
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
In a mixing bowl, whisk together eggs, sourdough discard, milk, herbs, salt, and pepper.
Stir in spinach, feta, and any optional add-ins.
Pour into prepared dish and smooth the top.
Bake for 25–30 minutes, or until set and lightly golden on top.
Let cool slightly before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 160 / Serving
- Sugar: 1g / Serving
- Sodium: 330mg / Serving
- Fat: 11g / Serving
- Carbohydrates: 4g / Serving
- Fiber: 1g / Serving
- Protein: 10g / Serving