Ingredients
Serves: 6–8
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 55 minutes
- 8 large eggs
- 1 cup whole milk or half-and-half
- 2 cups fresh spinach, roughly chopped
- ½ cup sun-dried tomatoes, drained and finely chopped
- ¾ cup crumbled feta cheese
- ½ cup shredded mozzarella cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons grated Parmesan cheese, optional
- Fresh parsley or basil, for garnish
Instructions
1. Prepare the oven and baking dish
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar-sized baking dish with olive oil or nonstick cooking spray.
Greasing the dish well is important because this is a crustless quiche. Without pastry to separate the eggs from the pan, a little extra preparation will make serving much easier.
2. Cook the onion and garlic
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 3–4 minutes, stirring occasionally, until it becomes soft and translucent.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to brown the garlic too much, as burnt garlic can make the quiche taste bitter.
3. Wilt the spinach
Add the chopped spinach to the skillet. It may look like a lot at first, but spinach cooks down dramatically.
Cook for approximately 2–3 minutes, stirring frequently, until the spinach is wilted. Remove the skillet from the heat.
If the spinach releases a significant amount of liquid, allow it to cool slightly and squeeze out excess moisture. Removing extra water is one of the most important steps for preventing a watery quiche.
4. Prepare the egg mixture
In a large mixing bowl, whisk together the eggs and milk until smooth and well combined.
Add the salt, black pepper, oregano, and red pepper flakes if using. Whisk again.
For an especially creamy quiche, half-and-half can be used instead of milk. However, regular whole milk works beautifully and keeps the recipe lighter.
5. Add the vegetables and cheese
Stir the cooked spinach and onion mixture into the eggs.
Add the chopped sun-dried tomatoes, crumbled feta, and shredded mozzarella. If you’re using Parmesan, add it now as well.
Mix gently until everything is evenly distributed throughout the egg mixture.
The sun-dried tomatoes bring little bursts of concentrated sweetness and savory flavor, while the feta provides a salty, tangy contrast. Mozzarella melts into the eggs and gives the quiche a softer, more cohesive texture.
6. Fill the baking dish
Pour the mixture into the prepared baking dish. Use a spoon or spatula to distribute the spinach, tomatoes, and cheese evenly.
If desired, sprinkle a small amount of extra feta or Parmesan over the top. This will create a deliciously golden, slightly crisp cheese layer as the quiche bakes.
7. Bake
Place the dish in the preheated oven and bake for 35–40 minutes, or until the edges are lightly golden and the center is set.
The center may have a very slight jiggle when you gently shake the dish, but it should not look liquid. Avoid overbaking, because eggs become firm and rubbery when cooked for too long.
If the top begins browning too quickly before the center is set, loosely cover the dish with aluminum foil and continue baking.
8. Rest before serving
Remove the quiche from the oven and let it rest for 5–10 minutes before slicing.
This resting time allows the eggs to finish setting and makes the slices easier to remove from the dish.
Garnish with freshly chopped parsley or basil just before serving.
Serving Suggestions
This crustless quiche is delicious on its own, but it also pairs beautifully with fresh side dishes. Serve warm with a simple green salad dressed with lemon juice and olive oil.
For brunch, pair it with fresh fruit, roasted potatoes, whole-grain toast, or a bowl of berries. A spoonful of plain Greek yogurt or a light tomato salad can also complement the savory flavors.
For lunch or dinner, serve a slice alongside roasted vegetables or a crisp cucumber salad. The combination of spinach, feta, and sun-dried tomatoes is particularly good with Mediterranean-inspired side dishes.
Helpful Tips for the Best Quiche
Drain the spinach well. Excess moisture is the biggest enemy of a creamy crustless quiche. If using frozen spinach instead of fresh, thaw it completely and squeeze out as much water as possible before adding it.
Don’t overbake. The quiche should be just set in the middle. It will continue cooking slightly from residual heat after coming out of the oven.
Adjust the cheese to your taste. Feta is naturally salty, so taste carefully before adding additional salt. You can increase the feta for a stronger flavor or substitute part of the mozzarella with cheddar, Gruyère, or Swiss cheese.
Watch the sun-dried tomatoes. If they’re packed in oil, drain them before chopping. You can reserve the flavorful oil for sautéing the onion if you like.
Add more vegetables if desired. Sautéed mushrooms, bell peppers, zucchini, or roasted red peppers all work well. Just make sure vegetables are cooked and excess moisture is removed before adding them.
Make-Ahead and Storage
This quiche is excellent for meal preparation. Once completely cooled, cover it tightly and refrigerate for up to 4 days.
Individual slices can be reheated in the microwave for about 30–60 seconds, depending on the strength of your microwave. For a firmer texture and slightly crisp edges, reheat slices in a 350°F (175°C) oven for approximately 10 minutes.
You can also freeze individual portions. Wrap cooled slices tightly and place them in a freezer-safe container. Thaw overnight in the refrigerator and reheat until warmed through.
Variations
For extra protein, add cooked diced chicken or turkey. Crispy cooked bacon also works wonderfully with the spinach and feta.
For a Mediterranean twist, add chopped Kalamata olives, roasted red peppers, and a pinch of dried basil.
For a vegetarian breakfast with even more vegetables, add sautéed mushrooms and bell peppers. You can also replace some of the spinach with kale, although kale should be cooked until tender before adding it.
For a spicy version, increase the red pepper flakes or add a finely chopped fresh chili.
Nutrition-Friendly Notes
This recipe is naturally crustless, so it skips the refined-flour pastry found in traditional quiches. Eggs provide protein, spinach contributes vegetables and micronutrients, and feta adds plenty of flavor without requiring a large amount.
To make it even lighter, use low-fat milk and reduce the mozzarella slightly. To make it richer and creamier, use half-and-half instead.
Final Result
With its creamy egg base, vibrant spinach, tangy feta, and intensely flavorful sun-dried tomatoes, this crustless quiche is an easy recipe worth keeping in your regular rotation. It requires only a handful of everyday ingredients, comes together quickly, and can be served for breakfast, brunch, lunch, or dinner.
Best of all, it tastes just as good the next day, making it an excellent make-ahead meal. Serve it warm with a fresh salad and a little chopped basil or parsley for a simple, colorful, and satisfying dish.
If you’d like, I can also turn this into a restaurant-style recipe card with calories, protein, carbs, fat, and SEO-friendly notes.
