Spinach, Sun-Dried Tomato & Feta Crustless Quiche

A delicious, fluffy, and savory crustless quiche packed with fresh spinach, tangy sun-dried tomatoes, creamy feta cheese, and perfectly seasoned eggs. This easy, low-carb breakfast is perfect for brunch, meal prep, or a light dinner.

Prep Time: 15 minutes Cook Time: 35–45 minutes Total Time: 50–60 minutes Servings: 6 Course: Breakfast, Brunch, or Light Dinner Cuisine: Mediterranean-Inspired

Ingredients

• 8 large eggs

• 1 cup (240 ml) whole milk or half-and-half

• 1½ cups fresh spinach, roughly chopped

• ½ cup sun-dried tomatoes, drained and chopped

• ¾ cup crumbled feta cheese

• ½ cup shredded mozzarella cheese (optional)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• ½ teaspoon salt, or to taste

• ¼ teaspoon freshly ground black pepper

• ½ teaspoon dried oregano

• ¼ teaspoon paprika (optional)

• ¼ teaspoon red pepper flakes (optional)

• Fresh parsley or basil for garnish (optional)

Instructions

Step 1: Prepare the Oven

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.

Step 2: Prepare the Vegetables

Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.

Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the chopped spinach and cook for 2–3 minutes, just until wilted. Remove the skillet from the heat and allow the mixture to cool slightly.

Step 3: Prepare the Sun-Dried Tomatoes

Drain the sun-dried tomatoes thoroughly if they are packed in oil. Chop them into small pieces.

Pat them dry with a paper towel if they seem excessively oily. This helps prevent the quiche from becoming greasy.

Step 4: Whisk the Eggs

In a large mixing bowl, crack the 8 eggs and whisk until the yolks and whites are fully combined.

Add the milk or half-and-half, salt, black pepper, dried oregano, and paprika if using.

Whisk until the mixture is smooth and slightly frothy. Avoid adding too much salt because feta cheese is naturally salty.

Step 5: Add the Fillings

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

Stir in the chopped sun-dried tomatoes, crumbled feta cheese, and shredded mozzarella if desired.

Mix gently so the ingredients are evenly distributed throughout the eggs.

Step 6: Fill the Baking Dish

Pour the mixture into the prepared baking dish. Spread the spinach and tomatoes evenly so each slice contains a good amount of filling.

Sprinkle a little extra feta cheese over the top for a beautiful golden finish.

Step 7: Bake the Quiche

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

The quiche is ready when the edges are lightly golden, the center is set, and a knife inserted near the center comes out without liquid egg mixture.

For food safety, the center should reach 160°F (71°C).

If the top begins browning too quickly, loosely cover it with foil for the remaining baking time.

Step 8: Rest and Serve

Remove the quiche from the oven and let it rest for 8–10 minutes before slicing.

Garnish with fresh parsley or basil if desired. Cut into six slices and serve warm.

Enjoy it on its own or alongside a fresh green salad, sliced avocado, or whole-grain toast.

Helpful Tips for the Best Quiche

• Remove excess moisture: Cook the spinach before adding it to the eggs to prevent a watery texture.

• Drain the tomatoes: Excess oil can make the finished quiche greasy.

• Use room-temperature eggs: They mix more evenly with the milk and cheese.

• Avoid overbaking: Remove the quiche once the center is set to keep it tender and creamy.

• Customize the cheese: Goat cheese or grated Parmesan can replace some of the feta.

• Make it ahead: Bake the quiche a day in advance and refrigerate it for easy breakfasts throughout the week.

Nutritional Information

Estimated values per serving, based on 6 servings using whole milk, feta, and 1 tablespoon olive oil, without optional mozzarella. Actual nutrition varies by ingredients and brands.

Nutrition highlights:

• Protein: Eggs and feta provide protein to help support muscle maintenance and fullness.

• Vitamin K: Spinach contributes vitamin K, which supports normal blood clotting.

• Calcium: Feta and milk provide calcium for healthy bones and teeth.

• Antioxidants: Spinach and sun-dried tomatoes contain beneficial plant compounds.

• Lower in carbohydrates: This crustless version skips the traditional pastry base, making it suitable for many lower-carb meal plans.

Frequently Asked Questions (Q&A)

Q1: Can I make this quiche without milk?

Yes. You can use unsweetened almond milk or another unsweetened milk alternative. The texture may be slightly less creamy. You can also use a suitable amount of cream diluted with water.

Q2: Can I use frozen spinach?

Absolutely. Thaw the frozen spinach completely and squeeze out as much water as possible before cooking or mixing it into the filling. Approximately ½ cup of well-drained frozen spinach is a good starting point.

Q3: Can I make this recipe ahead of time?

Yes. Bake the quiche, let it cool, and refrigerate it in an airtight container. It is convenient for breakfast, lunch, or meal prep.

Q4: How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual slices in the microwave or in an oven until heated through.

Q5: Can I freeze crustless quiche?

Yes. Let it cool completely, cut it into portions, and wrap each slice securely. Freeze for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.

Q6: How do I know when the quiche is fully cooked?

The edges should be set, and the center should no longer look liquid or jiggle excessively. For safety, check that the center reaches 160°F (71°C).

Q7: Can I add chicken or mushrooms?

Yes. Add cooked, finely chopped chicken or sautéed mushrooms. Cook mushrooms first and remove excess moisture to maintain the quiche’s texture.

Q8: Is this recipe keto-friendly?

It may fit many lower-carbohydrate meal plans because it contains no pastry crust. However, the sun-dried tomatoes and milk contribute carbohydrates, so check the nutrition information against your personal daily targets.

Q9: Can I make this quiche dairy-free?

Yes. Replace the milk with an unsweetened plant-based alternative and use a dairy-free feta-style cheese. The flavor and texture will differ slightly from the original.

Q10: What can I serve with this quiche?

Serve it with a cucumber and tomato salad, roasted vegetables, fresh fruit, avocado slices, or whole-grain toast for a balanced meal.

Q11: Why did my quiche turn watery?

Excess moisture from spinach, tomatoes, or other vegetables is usually the cause. Cook vegetables beforehand, drain oily tomatoes, and avoid adding too much milk.

Q12: Can I make this recipe in muffin tins?

Yes. Divide the mixture among greased muffin cups, filling each about three-quarters full. Bake at 375°F (190°C) for approximately 18–25 minutes, checking that the centers are fully set.

Serving Suggestion

Serve each golden slice warm, with visible green spinach, tangy sun-dried tomatoes, and creamy feta throughout. A drizzle of olive oil and a sprinkle of fresh herbs make it especially inviting.

If you love easy Mediterranean-inspired recipes, save this Spinach, Sun-Dried Tomato & Feta Crustless Quiche for your next breakfast or brunch!