Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Yield: 6 generous servings
Pan: 9-inch / 23-cm deep pie dish or 8×8-inch baking dish
Prep: 20 minutes
Bake: 40–50 minutes
Oven: 175°C / 350°F

Ingredients

Egg custard

8 large eggs
½ cup (120 ml) whole milk
½ cup (120 ml) heavy cream
¾ cup (100–120 g) crumbled feta
¼ cup (25–30 g) grated Parmesan — optional but recommended
½ tsp freshly ground black pepper
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp paprika
¼–½ tsp salt, depending on how salty your feta and tomatoes are

Vegetables

5 cups (about 150 g) fresh spinach, roughly chopped
¾ cup (100 g) oil-packed sun-dried tomatoes, well drained and sliced
1 small onion, finely diced
2–3 garlic cloves, minced
1½ tbsp olive oil

For the top

¼ cup additional crumbled feta
2–3 tbsp chopped sun-dried tomatoes
1 tbsp chopped fresh parsley, basil or dill
A little black pepper
1 tsp olive oil, optional

The combination of spinach, sun-dried tomatoes, feta and an egg-milk/cream custard is consistent with published versions of this quiche; cooking the spinach first is particularly important because excess moisture can make a crustless quiche watery.

Method

1. Prepare the pan

Heat the oven to 175°C / 350°F.

Generously grease your baking dish with butter or olive oil. For especially easy removal, line the bottom with parchment paper after greasing.

2. Cook the onion and garlic

Heat 1½ tablespoons olive oil in a skillet over medium heat.

Add onion and cook for 4–5 minutes, until soft and lightly golden.

Add garlic and cook for another 30 seconds.

3. Remove moisture from the spinach

Add the chopped spinach.

Cook for 2–4 minutes, stirring, until completely wilted.

This step is crucial. Don’t simply put a large quantity of raw spinach directly into the egg mixture—the water released during baking can prevent the quiche from setting properly.

Transfer the spinach mixture to a plate and let it cool for several minutes.

4. Prepare the sun-dried tomatoes

Drain the tomatoes very well.

If they’re packed in oil, gently press them between paper towels to remove excess oil, then slice them into small pieces.

Reserve a few pieces for decorating the top.

5. Make the custard

In a large bowl, whisk together:

8 eggs
milk
heavy cream
black pepper
oregano
thyme
paprika
salt

Whisk just until combined. Don’t whip excessive air into the eggs.

6. Add the fillings

Stir the cooled spinach/onion mixture into the egg mixture.

Add:

¾ cup feta
Parmesan
most of the sun-dried tomatoes

Mix gently.

7. Fill the dish

Pour everything into the prepared baking dish.

Gently shake the dish so the filling settles evenly.

Scatter the remaining feta and sun-dried tomatoes over the top.

Add a little black pepper and fresh herbs.

8. Bake

Bake at 175°C / 350°F for approximately 40–50 minutes.

Start checking at 40 minutes.

The quiche is ready when:

the edges are golden,
the top is lightly browned,
the center is set,
the middle has only a very slight jiggle.

A knife or skewer inserted near the center should come out without liquid egg mixture attached. Similar recipes use this “just set” test rather than baking until the eggs become completely firm.

9. Rest before slicing

This is especially important for the tall appearance in your photograph.

Remove from the oven and let it rest for 15–20 minutes.

For exceptionally clean slices, allow it to cool for about 25–30 minutes.

Cut into wedges and serve.

How to get the tall, thick texture in your photo

The photograph looks considerably thicker than a normal shallow quiche. For that result:

Use a deep 8×8-inch dish rather than a shallow pie plate.
Don’t overcook the eggs.
Cook and drain the spinach thoroughly.
Drain the sun-dried tomatoes well.
Use 8 eggs rather than 4–6.
Use the milk + cream combination for a creamy interior.
Let it rest before cutting.
Don’t cut it immediately after removing it from the oven.

The published crustless versions generally use 6–8 eggs and bake around 30–45 minutes depending on pan size and quantity.

Ingredient substitutions

Fresh spinach → frozen spinach

Yes. Use about 250–300 g frozen spinach.

Thaw completely and squeeze extremely well before adding it. Frozen spinach retains a lot of water, and published recipes specifically recommend squeezing out excess moisture.

Heavy cream → more milk

Use 1 cup whole milk instead.

The result will be lighter and slightly less creamy.

Whole milk → half-and-half

Excellent substitution. It gives a richer custard.

Feta → goat cheese

Use the same approximate amount.

It will be softer and tangier.

Parmesan

Optional, but I recommend it because it adds savory depth and helps the top brown.

Onion

Red, yellow or sweet onion all work.

Fresh herbs

Use any combination of:

basil
parsley
dill
thyme

Nut information / allergen information

This recipe contains no nuts as written.

Major allergens

Ingredient	Allergen
Eggs	🥚 Egg
Milk	🥛 Dairy
Heavy cream	🥛 Dairy
Feta	🥛 Dairy
Parmesan	🥛 Dairy

Naturally absent

Peanuts
Tree nuts
Wheat
Gluten
Soy
Sesame

However, check the labels of packaged sun-dried tomatoes, feta, Parmesan and any seasonings if you’re cooking for someone with a severe allergy because manufacturing cross-contact can vary. A comparable published crustless version also identifies eggs and milk as allergens and notes that packaged ingredients should be checked for gluten/cross-contact.

Important dairy-free note

You can make this dairy-free with:

unsweetened plant milk
dairy-free feta
dairy-free Parmesan

But the texture will differ somewhat from the photograph.

Approximate nutrition

For 6 servings, the recipe will be approximately:

Calories: 300–350 kcal
Protein: 20–23 g
Fat: 22–25 g
Carbohydrates: 7–10 g
Fiber: 2–3 g
Sugars: 4–6 g

These are estimates rather than laboratory values. The biggest variables are the amount/type of feta, cream, Parmesan and oil-packed tomatoes.

For comparison, a crusted spinach/feta/sun-dried-tomato version reports about 379 kcal per serving, but that includes the pastry crust, so the crustless version will generally be lower in carbohydrates and calories

Recipe Q&A

Can I make it without cream?

Yes. Use 1 cup whole milk total. It will still work, but cream produces a richer, silkier custard.

Why is my quiche watery?

Usually one of three things:

1. Spinach wasn’t drained enough.
Cook it and squeeze/drain thoroughly.

2. Tomatoes contained too much oil/moisture.
Drain them well.

3. The quiche was underbaked.
The center should be set with only a slight jiggle.

Why did my quiche become rubbery?

Usually it was baked too long or at too high a temperature. Eggs continue cooking from residual heat after the quiche comes out of the oven.

Can I prepare it the night before?

Yes. Bake, cool, cover and refrigerate.

It’s actually excellent cold or reheated. Published versions also recommend making the quiche ahead and refrigerating it for up to about two days.

How long does it keep?

Refrigerate in an airtight container for approximately 3–4 days.

Can I freeze it?

Yes. Cool completely, slice, wrap individual pieces well and freeze.

Thaw overnight in the refrigerator and reheat gently.

Can I reheat it in the microwave?

Yes. Heat individual slices at medium power in short intervals so the eggs don’t become rubbery.

Can I use a regular pie dish?

Yes, but it will be shorter and wider than the one shown in the photograph.

For the tall appearance, use a deep dish.

Can I add mushrooms?

Yes, but sauté them first until their moisture has evaporated.

Can I add bacon?

Yes. Cook and drain it first. Reduce the salt because feta and bacon are both salty.

Can I add chicken?

Yes, provided it’s fully cooked and chopped into small pieces. Keep the total amount of fillings moderate so the custard can still set.

Is it keto/low-carb?

It’s relatively low in carbohydrates because there’s no crust, although the exact carbohydrate content depends on the sun-dried tomatoes and dairy products.

Is it gluten-free?

The recipe itself contains no wheat or gluten. For strict gluten avoidance, verify packaged ingredients and cross-contact labeling.

Can I make individual portions?

Yes. Divide the mixture among greased muffin cups or ramekins.

Bake at about 175°C / 350°F, but start checking much earlier—roughly 20–25 minutes, depending on container size.

Why should I let it rest?

Fresh from the oven, the custard is still very soft. Resting allows the proteins to finish setting, producing the firm, creamy slices seen in your photo.

Best serving idea

For the closest presentation to the photograph, serve a thick wedge warm rather than piping hot, with:

a drizzle of extra-virgin olive oil
fresh basil or parsley
a few strips of sun-dried tomato
freshly cracked black pepper
a simple arugula/lemon salad on the side

That gives you the creamy white-and-green interior, bright red tomato pieces and golden top that make this particular quiche so attractive.