Spinach, Sun-Dried Tomato & Feta Crustless Quiche

A delicious, fluffy and creamy crustless quiche packed with fresh spinach, tangy sun-dried tomatoes and salty feta cheese. This easy oven-baked dish has a beautifully golden top and a soft, tender centre without the need for pastry.

Perfect for breakfast, brunch, lunch, or a light dinner.

Preparation time: 15 minutes Cooking time: 35–45 minutes Total time: Approximately 1 hour Servings: 6–8 Oven temperature: 180°C (350°F)

Ingredients

For the quiche

• 8 large eggs

• ½ cup whole milk (120 ml)

• ½ cup heavy cream (120 ml)

• 1 cup fresh spinach, roughly chopped

• ½ cup sun-dried tomatoes, drained and chopped

• ¾ cup crumbled feta cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• ¼ cup finely chopped onion

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 2 tablespoons all-purpose flour (optional, for a slightly firmer texture)

• ½ teaspoon baking powder (optional, for a lighter texture)

• ½ teaspoon salt, or to taste

• ½ teaspoon freshly ground black pepper

• ½ teaspoon dried oregano

• ¼ teaspoon paprika

• ¼ teaspoon chilli flakes (optional)

For greasing the baking dish

• 1 tablespoon butter or olive oil

• 1 tablespoon grated Parmesan (optional)

Instructions

Step 1: Prepare the oven and baking dish

1. Preheat your oven to 180°C (350°F).

2. Allow the oven to heat for approximately 10–15 minutes.

3. Take a 9-inch (23 cm) round pie dish or ceramic baking dish.

4. Grease the bottom and sides generously with butter or olive oil.

5. If desired, sprinkle a little Parmesan cheese over the bottom of the dish.

Step 2: Prepare the spinach

1. Wash the fresh spinach thoroughly under cold running water.

2. Remove any tough stems.

3. Pat the leaves completely dry using a clean kitchen towel.

4. Roughly chop the spinach.

5. Heat 1 tablespoon olive oil in a frying pan over medium heat.

6. Add the chopped onion and sauté for 2–3 minutes until softened.

7. Add minced garlic and cook for another 30 seconds.

8. Add the chopped spinach.

9. Cook for 2–3 minutes until the spinach wilts.

10. Remove from the heat and allow it to cool slightly.

Important: Squeeze out excess moisture from the cooked spinach. Too much moisture can make the quiche watery.

Step 3: Prepare the sun-dried tomatoes

1. Remove the sun-dried tomatoes from their oil.

2. Drain them thoroughly using a paper towel.

3. Chop them into small pieces.

4. If the tomatoes are particularly salty, you can briefly rinse them and pat them dry.

5. Set aside.

Step 4: Prepare the egg mixture

1. Crack 8 large eggs into a large mixing bowl.

2. Add ½ cup milk.

3. Pour in ½ cup heavy cream.

4. Whisk thoroughly until the mixture is smooth.

5. Add salt and black pepper.

6. Add dried oregano and paprika.

7. Add chilli flakes if desired.

8. Add the flour and baking powder if using.

9. Whisk again until no lumps remain.

The egg mixture should be smooth, creamy and evenly combined.

Step 5: Add the cheeses

1. Add ¾ cup crumbled feta cheese.

2. Add ½ cup shredded mozzarella.

3. Add ¼ cup grated Parmesan.

4. Stir gently with a spatula.

5. Reserve a little feta and mozzarella for sprinkling over the top.

Step 6: Combine the vegetables

1. Add the cooled spinach mixture to the egg mixture.

2. Add the chopped sun-dried tomatoes.

3. Fold everything together gently.

4. Make sure the spinach and tomatoes are distributed evenly.

5. Taste a small amount of the mixture before adding extra salt, as feta and Parmesan are already salty.

Step 7: Fill the baking dish

1. Pour the prepared mixture into the greased baking dish.

2. Spread the spinach and tomatoes evenly.

3. Sprinkle the reserved feta cheese over the surface.

4. Add the remaining mozzarella.

5. Finish with a little Parmesan and a pinch of oregano.

Step 8: Bake the crustless quiche

1. Place the baking dish on the middle rack of the preheated oven.

2. Bake at 180°C (350°F) for approximately 35–45 minutes.

3. Check the quiche after 30 minutes.

4. The top should become golden brown and slightly puffed.

5. Insert a thin knife into the centre. It should come out without liquid egg mixture.

6. If the top is browning too quickly, loosely cover it with aluminium foil.

7. Remove from the oven once the centre is fully set.

Step 9: Rest and serve

1. Allow the quiche to rest for 10–15 minutes.

2. This helps it firm up and makes slicing easier.

3. Cut into 6–8 wedges.

4. Garnish with fresh spinach leaves or chopped parsley.

5. Serve warm or at room temperature.

Homemade serving suggestions

This crustless quiche tastes wonderful with:

• Fresh cucumber and tomato salad.

• Garlic butter toast.

• Roasted potatoes.

• Fresh avocado slices.

• Greek yoghurt dip.

• A light green salad.

Helpful cooking tips

• Avoid watery spinach: Always squeeze out excess liquid after cooking.

• Drain tomatoes properly: Excess oil can affect the texture.

• Don’t overbeat the eggs: Whisk just until combined and smooth.

• Use good-quality feta: It gives the quiche its characteristic tangy, salty flavour.

• Don’t overbake: Overcooking makes the eggs rubbery.

• Let it rest: Resting helps the slices hold their shape.

Storage and reheating

• Refrigerate leftovers in an airtight container for up to 3–4 days.

• Reheat individual slices in the oven at 160°C (320°F) until heated through.

• You can also reheat in a microwave in short intervals.

• For freezing, cool completely, wrap individual slices and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Approximate nutritional information

Per serving, assuming 8 servings.

Values depend on the cheese, cream and sun-dried tomatoes used.

Delicious variations

• Mushroom version: Add ½ cup sautéed mushrooms.

• Chicken version: Add ½ cup cooked shredded chicken.

• Mediterranean version: Add chopped olives, roasted red peppers and fresh basil.

• Extra cheesy version: Increase mozzarella to ¾ cup.

• Spicy version: Add chopped green chillies and extra chilli flakes.

My special recommendation: Use oil-packed sun-dried tomatoes, good-quality feta, fresh spinach and a combination of mozzarella and Parmesan. The combination creates a wonderfully creamy centre with a rich, savoury flavour. This quiche is delicious served warm for brunch or chilled for an easy make-ahead breakfast.