I followed Anna's recipe with some minor changes: I added more spinach, I used reduced-fat feta, and I added a little more Parmesan.
This quiche baked up wonderfully. With four cheeses swimming within, we didn't miss the crust.
Letting the quiche sit for a few minutes ensured that the pie would firm up enough to make some nice, clean slices. I served it up with a big, green salad.