Ingredients

Serves 6–8

• 8 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 2 cups fresh spinach, roughly chopped
• ½ cup sun-dried tomatoes, drained and chopped
• 1 cup crumbled feta cheese
• ½ cup shredded mozzarella cheese
• ½ medium yellow 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 (23-cm) pie dish or similar round baking dish with olive oil or cooking spray.

Because this is a crustless quiche, greasing the dish well is important. The egg mixture can otherwise stick to the sides and bottom, making individual slices difficult to remove.

2. Cook the onion and garlic

Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for approximately 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 it can become bitter.

3. Add the spinach

Add the chopped spinach to the skillet. It may look like a lot at first, but spinach cooks down quickly.

Cook for 2–3 minutes, stirring frequently, until the spinach is wilted.

Remove the skillet from the heat and allow the vegetables to cool for several minutes.

Important: If the spinach releases a lot of liquid, drain or squeeze it gently before adding it to the quiche. Excess moisture can prevent the eggs from setting properly and may result in a watery quiche.

4. Prepare the egg mixture

In a large mixing bowl, whisk together the eggs, milk, and heavy cream until smooth and well combined.

Add the salt, black pepper, oregano, and red pepper flakes if using. Whisk again.

For an especially creamy texture, avoid over-whisking. You simply want the yolks and whites fully incorporated.

5. Combine the fillings

Add the cooled spinach and onion mixture to the egg mixture.

Stir in the chopped sun-dried tomatoes, crumbled feta, and shredded mozzarella. If you’re using Parmesan, add it as well.

Sun-dried tomatoes provide concentrated tomato flavor and a pleasant chewy texture, while feta adds a salty, tangy contrast to the creamy eggs. Mozzarella melts throughout the quiche and helps give it a soft, cheesy texture.

Taste the mixture if desired before adding additional salt. Feta can vary considerably in saltiness, so you may need less salt than expected.

6. Fill the baking dish

Pour the mixture evenly into the prepared pie dish.

Use a spoon or spatula to distribute the spinach, tomatoes, and cheese throughout the dish so that every slice contains a good balance of ingredients.

If you like, sprinkle a small amount of additional feta or Parmesan over the top for a golden, cheesy finish.

7. Bake

Place the dish in the preheated oven and bake for approximately 35–45 minutes.

The quiche is ready when the edges are set and lightly golden, while the center is mostly set with just a slight jiggle.

Avoid overbaking. The eggs will continue cooking from residual heat after the quiche comes out of the oven, and excessive baking can make them rubbery or dry.

If the top begins browning too quickly, loosely cover the dish with aluminum foil during the final portion of baking.

8. Rest before serving

Remove the quiche from the oven and let it rest for 10–15 minutes before slicing.

This resting period allows the custard to finish setting and makes the quiche much easier to cut cleanly.

Garnish with chopped fresh parsley or basil just before serving.

Serving Suggestions

This crustless quiche is delicious warm, but it can also be served at room temperature. For breakfast or brunch, pair it with fresh fruit, roasted potatoes, or a simple green salad.

For lunch or dinner, serve it alongside a crisp cucumber and tomato salad, roasted vegetables, or a bowl of soup. A spoonful of plain Greek yogurt or a drizzle of pesto can also complement the flavors beautifully.

For a more substantial meal, serve each slice with toasted whole-grain bread or a side of roasted potatoes.

Recipe Tips

Drain the spinach well. Moisture is the biggest enemy of a firm crustless quiche. If using frozen spinach instead of fresh, thaw it completely and squeeze out as much liquid as possible.

Don’t overbake. A perfectly cooked quiche should be tender and creamy rather than firm and spongy. Take it out when the center still has a slight wobble.

Adjust the cheese. You can replace some of the feta with goat cheese, cheddar, Gruyère, or Monterey Jack. Each will give the quiche a slightly different character.

Add more vegetables. Sautéed mushrooms, roasted red peppers, zucchini, or asparagus can work wonderfully. Just cook watery vegetables beforehand so they don’t introduce too much moisture.

Make it spicy. Increase the red pepper flakes or add a finely chopped fresh chili to the onion and garlic while sautéing.

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 in short intervals, or warmed in a 325°F (165°C) oven until heated through. Reheating gently helps preserve the soft texture of the eggs.

You can also freeze individual portions. Wrap cooled slices well and freeze them for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Notes

Because it has no pastry crust, this quiche is naturally lower in carbohydrates than traditional crusted quiche. The eggs and feta provide protein, while spinach contributes vitamins, minerals, and fiber. Sun-dried tomatoes add concentrated tomato flavor without requiring a large quantity.

For an even lighter version, substitute some or all of the heavy cream with additional milk. For a richer, more indulgent quiche, use full-fat dairy and add a little extra cheese.

Final Result

The finished quiche should have golden edges, a lightly browned cheesy top, and a soft, creamy center packed with colorful spinach and sun-dried tomatoes. The salty feta balances the mild eggs and creamy cheese, while garlic, onion, oregano, and optional chili flakes add depth.

It is simple enough for a weekday breakfast but attractive enough for a weekend brunch. Best of all, it can be prepared ahead, refrigerated, and enjoyed over several meals—making this Spinach, Sun-Dried Tomato & Feta Crustless Quiche a practical and flavorful addition to any meal rotation.