A rich, creamy and flavorful crustless quiche packed with tender spinach, tangy feta, sweet-tart sun-dried tomatoes, garlic, herbs and Parmesan. It has a soft, custardy center with beautifully golden edges and makes a wonderful breakfast, brunch, lunch, or light dinner. The crustless version is naturally lower in carbohydrates than traditional pastry quiche.
Recipe Details
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Resting Time: 15–20 minutes
Total Time: About 1 hour 15 minutes
Servings: 6–8
Difficulty: Easy
Cuisine: Mediterranean-inspired
Course: Breakfast / Brunch / Lunch / Light Dinner
Ingredients
For the Quiche
8 large eggs
1 cup heavy cream
½ cup whole milk
2 cups fresh spinach, roughly chopped
1 cup feta cheese, crumbled
¾ cup sun-dried tomatoes, drained and chopped
½ cup grated Parmesan cheese
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
¼ teaspoon salt, or to taste
¼ teaspoon red pepper flakes, optional
For the Topping
¼ cup crumbled feta
¼ cup chopped sun-dried tomatoes
1 tablespoon grated Parmesan
1 teaspoon fresh thyme leaves
1 teaspoon olive oil
These proportions are consistent with published crustless versions of this spinach, feta and sun-dried tomato combination.
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Generously grease a deep 9-inch (23 cm) pie dish or baking dish with olive oil or butter. For easier removal, you can place a round piece of parchment paper on the bottom.
A deep dish is recommended if you want the thick, tall slice shown in the picture.
2. Prepare the Sun-Dried Tomatoes
If you’re using oil-packed sun-dried tomatoes, place them in a strainer and allow excess oil to drain.
Pat them lightly with paper towels, then chop them into small pieces.
Important: Don’t skip draining them. Too much oil can make the finished quiche greasy and can interfere with the texture.
3. Cook the Onion and Garlic
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the finely diced onion.
Cook for approximately 4–5 minutes, stirring occasionally, until the onion becomes soft and lightly golden.
Add the minced garlic and cook for another 30 seconds.
Be careful not to burn the garlic.
4. Add the Spinach
Add the chopped fresh spinach to the skillet.
Cook for about 1–2 minutes, stirring frequently, until the spinach wilts.
Remove the skillet from the heat.
Allow the spinach mixture to cool for approximately 5 minutes.
Important Tip
If your spinach releases a lot of water, squeeze or drain the excess liquid before adding it to the egg mixture.
Excess moisture is one of the main reasons a crustless quiche can become watery instead of firm.
5. Prepare the Egg Mixture
In a large mixing bowl, crack in:
8 eggs
1 cup heavy cream
½ cup whole milk
½ cup Parmesan
1 teaspoon oregano
½ teaspoon thyme
¼ teaspoon black pepper
¼ teaspoon salt
Red pepper flakes, if using
Whisk until everything is well combined.
Don’t whip the mixture excessively—you want a smooth custard rather than lots of large air bubbles.
6. Add the Filling
Add the cooled spinach, onion and garlic mixture to the eggs.
Then add:
1 cup crumbled feta
¾ cup chopped sun-dried tomatoes
Gently fold everything together.
Taste the mixture before adding additional salt because feta and Parmesan can already be quite salty.
7. Fill the Baking Dish
Pour the mixture into the prepared 9-inch baking dish.
Gently spread the spinach, feta and tomatoes around so they’re evenly distributed.
For the beautiful appearance shown in your photo, don’t completely mix all the toppings into the batter. Reserve some feta and sun-dried tomatoes for the top.
8. Add the Topping
Scatter over the top:
¼ cup feta
¼ cup sun-dried tomatoes
1 tablespoon Parmesan
Fresh thyme
Drizzle very lightly with olive oil.
This gives the quiche that golden, glossy Mediterranean-style finish.
9. Bake
Place the dish in the preheated oven.
Bake at 375°F (190°C) for approximately 45–55 minutes.
Start checking around the 45-minute mark.
The quiche is ready when:
The edges are golden brown
The top is lightly browned
The center is mostly set
The center has only a very slight jiggle
A knife inserted near the center comes out mostly clean
For a deep, thick quiche like the one pictured, you may need closer to 50–55 minutes. Published versions similarly recommend about 45–55 minutes for a thick crustless quiche.
10. Let It Rest
This step is extremely important.
Remove the quiche from the oven and let it rest for 15–20 minutes before cutting.
The eggs will continue to set as the quiche cools slightly.
If you cut it immediately, the center can appear too wet and the slice may fall apart. Resting also helps you get those clean, thick restaurant-style slices.
11. Slice and Serve
Run a sharp knife around the edge if necessary.
Cut into 6–8 wedges.
Serve warm or at room temperature.
For a presentation similar to the picture, place one thick wedge on a white plate and finish with:
A tiny drizzle of extra-virgin olive oil
Fresh thyme
A few pieces of sun-dried tomato
A little crumbled feta
Freshly cracked black pepper
Serving Suggestions
This quiche pairs beautifully with:
Greek salad
Cucumber and tomato salad
Mixed green salad
Roasted vegetables
Avocado slices
Fresh fruit
Roasted potatoes
Whole-grain toast
Plain Greek yogurt
For a Mediterranean-style meal, serve one slice with a fresh cucumber-tomato salad and a small drizzle of olive oil.
Chef Tips for the BEST Quiche
1. Remove spinach moisture
This is probably the most important tip. Wet spinach can make the quiche watery.
2. Drain the tomatoes
Oil-packed sun-dried tomatoes should be drained well before chopping.
3. Watch the salt
Feta and Parmesan are naturally salty, so start with a small amount of added salt.
4. Don’t overbake
Overbaking can make the eggs rubbery and dry. Remove the quiche when the center is just set with a slight jiggle.
5. Always rest it
Allowing it to sit for 15–20 minutes produces much cleaner slices.
6. Use a deep dish
For the tall, thick appearance shown in your image, use a deep 9-inch dish rather than a large shallow tart pan.
Easy Variations
Mediterranean Version
Add:
¼ cup Kalamata olives
2 tablespoons fresh basil
Extra oregano
Spinach & Mushroom
Add 1 cup sliced mushrooms. Sauté them with the onion until all visible moisture has evaporated before adding them.
Extra Cheesy
Add ½ cup shredded mozzarella or Gruyère.
Spicy
Add:
½ teaspoon red pepper flakes
Pinch of smoked paprika
Lighter Version
Replace some or all of the heavy cream with additional milk or half-and-half. The texture will be slightly less rich.
Frozen Spinach
Frozen spinach can be used, but thaw it completely and squeeze it very dry before adding it.
Storage
Allow leftover quiche to cool before covering.
Store in an airtight container in the refrigerator for approximately 3 days.
To reheat, place individual slices in the oven or microwave until warmed through.
For the best texture, reheat gently rather than overheating.
Can You Freeze It?
Yes. Allow the baked quiche to cool completely.
Wrap individual portions tightly and freeze.
For best quality, thaw overnight in the refrigerator and reheat gently in the oven.
Freezing and reheating are also used for other spinach and feta quiche preparations.
Nutrition Information
Approximate per serving, assuming 8 servings:
Calories: ~390–430 kcal
Protein: ~18–20 g
Carbohydrates: ~8–11 g
Fat: ~32–35 g
Saturated Fat: ~16–18 g
Fiber: ~1–2 g
Sugar: ~3–5 g
Sodium: ~600–750 mg
Calcium: ~350–450 mg
Nutrition will vary considerably depending on the exact feta, cream, Parmesan, sun-dried tomatoes and serving size used.
Nut Information
The recipe itself contains no peanuts or tree nuts.
However, for anyone with a serious allergy, always check the labels on packaged feta, Parmesan, sun-dried tomatoes, cream and other ingredients for possible cross-contact or manufacturing warnings.
Main allergens: Eggs + Dairy
Frequently Asked Questions
Q1: Can I make this quiche without heavy cream?
Yes. You can replace the heavy cream with milk or half-and-half. Heavy cream gives the quiche a richer and creamier texture.
Q2: Why is my crustless quiche watery?
The most common reason is excess moisture from spinach or other vegetables. Cook the spinach first and squeeze/drain excess water before adding it to the eggs.
Q3: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before using.
Q4: Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but fresh tomatoes contain much more water. Remove excess seeds and moisture first. Sun-dried tomatoes provide a more concentrated sweet-tangy flavor.
Q5: Can I prepare this ahead of time?
Absolutely. Bake it a day ahead, refrigerate it, and gently reheat before serving. It is also delicious at room temperature.
Q6: How do I know when the quiche is done?
The edges should be golden and the center should be set with only a very slight jiggle. A knife inserted near the center should come out mostly clean.
Q7: Can I add chicken?
Yes. Add about 1 cup cooked, finely chopped chicken for a higher-protein meal. Make sure the chicken is already fully cooked before adding it.
Q8: Can I add mushrooms?
Definitely. Sauté them first until their water has evaporated. Otherwise, they can release moisture during baking.
Q9: Is this quiche gluten-free?
Because there is no pastry crust, the basic recipe contains no wheat flour. However, always check packaged ingredients and labels if preparing it for someone with celiac disease or a strict gluten-free requirement.
Q10: Can I make it dairy-free?
Yes, but you’ll need to replace the cream, milk, feta and Parmesan with suitable dairy-free alternatives. The flavor and texture will be somewhat different.
Q11: Can I make individual mini quiches?
Yes. Divide the mixture between greased muffin tins and reduce the baking time. Start checking early because smaller portions cook much faster.
Q12: What makes this recipe different from traditional quiche?
Traditional quiche usually has a pastry crust. This version skips the crust completely, allowing the creamy egg, spinach, feta and sun-dried tomato filling to be the star of the dish.
Why You’ll Love This Recipe
Creamy + savory + tangy + Mediterranean-inspired, this crustless quiche is an easy way to turn simple ingredients into an impressive meal. The combination of spinach, salty feta, concentrated sun-dried tomatoes, garlic and herbs gives every bite plenty of flavor, while the eggs create a soft, rich custard.
Perfect for:
Healthy breakfast
Weekend brunch
Light lunch
Family dinner
Meal prep
Mediterranean-style meals
Pro tip: For the closest look to the photo, use a deep 9-inch dish, squeeze the spinach very dry, reserve some sun-dried tomatoes and feta for the top, and let the quiche rest before slicing.