Spinach, Sun-Dried Tomato & Feta Crustless Quiche

This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is a delicious, fluffy, and savory breakfast dish packed with fresh spinach, tangy sun-dried tomatoes, creamy feta cheese, and perfectly seasoned eggs.

Without a pastry crust, this quiche is lighter, naturally low in carbohydrates, and incredibly easy to prepare. It’s perfect for breakfast, brunch, lunch, or a satisfying weeknight dinner!

Preparation Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: Approximately 55 minutes
Servings: 6
Course: Breakfast / Brunch / Main Course
Cuisine: Mediterranean-Inspired
Diet: Low-Carb, Gluten-Free

Ingredients

For the Quiche

• 6 large eggs

• 1 cup fresh spinach, chopped

• ½ cup sun-dried tomatoes, drained and chopped

• ¾ cup crumbled feta cheese

• ½ cup shredded mozzarella cheese

• ½ cup milk or heavy cream

• ¼ cup finely chopped onion

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning

• ¼ teaspoon paprika

• ¼ teaspoon dried oregano

Optional Toppings

• 2 tablespoons crumbled feta cheese

• A few chopped sun-dried tomatoes

• Fresh spinach leaves

• 1 tablespoon chopped fresh parsley

• A pinch of red pepper flakes

Instructions

Step 1: Prepare the Oven and Baking Dish

1. Preheat your oven to 350°F (175°C).

2. Take a 9-inch round pie dish or baking dish.

3. Lightly grease the dish with butter or olive oil.

4. Make sure the bottom and sides are evenly coated.

5. Set the dish aside.

Step 2: Prepare the Spinach

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

2. Remove any tough stems.

3. Pat the spinach dry using a clean kitchen towel.

4. Roughly chop the spinach into small pieces.

5. Heat olive oil in a skillet over medium heat.

6. Add the chopped onion.

7. Cook for 2–3 minutes until softened.

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

9. Add the chopped spinach.

10. Cook for approximately 2 minutes until wilted.

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

Step 3: Prepare the Sun-Dried Tomatoes

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

2. Drain any excess oil.

3. Pat them gently with paper towels.

4. Chop the tomatoes into small bite-sized pieces.

5. Set aside a few pieces for garnishing.

6. Keep the remaining tomatoes ready for the quiche filling.

Tip: Oil-packed sun-dried tomatoes provide excellent flavor, but draining them helps prevent excess oil in the quiche.

Step 4: Prepare the Egg Mixture

1. Crack the six eggs into a large mixing bowl.

2. Add milk or heavy cream.

3. Whisk until the eggs and cream are completely combined.

4. Add salt and black pepper.

5. Sprinkle in Italian seasoning.

6. Add paprika and dried oregano.

7. Whisk everything together until smooth and slightly frothy.

8. Set aside.

Step 5: Add the Cheese and Vegetables

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

2. Add the chopped sun-dried tomatoes.

3. Add crumbled feta cheese.

4. Add shredded mozzarella cheese.

5. Stir gently using a spatula.

6. Make sure the vegetables and cheese are evenly distributed.

7. Avoid overmixing so the filling retains its texture.

Step 6: Assemble the Crustless Quiche

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

2. Spread the spinach and tomatoes evenly throughout the dish.

3. Use a spatula to smooth the surface.

4. Sprinkle additional feta cheese over the top.

5. Add a few chopped sun-dried tomatoes for decoration.

6. Sprinkle a little black pepper and oregano.

Step 7: Bake the Quiche

1. Carefully place the baking dish in the preheated oven.

2. Bake for approximately 35–40 minutes.

3. Check the quiche after 30 minutes.

4. The edges should become lightly golden.

5. The center should be set and no longer liquid.

6. Insert a knife into the center; it should come out without wet egg mixture.

7. For food safety, ensure the center reaches 160°F (71°C).

8. Remove the quiche from the oven.

Step 8: Cool and Slice

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

2. This helps the egg mixture firm up.

3. Carefully run a knife around the edges.

4. Cut into six equal slices.

5. Use a spatula to lift each slice onto a serving plate.

6. Garnish with fresh parsley or spinach leaves.

Step 9: Serve and Enjoy

Serve warm or at room temperature with your favorite breakfast sides.

Your delicious Spinach, Sun-Dried Tomato & Feta Crustless Quiche is ready!

Tips for the Perfect Crustless Quiche

• Remove excess moisture: Make sure the cooked spinach is not watery.

• Drain sun-dried tomatoes: Excess oil can make the quiche greasy.

• Use fresh eggs: They help create a fluffy and tender texture.

• Choose good-quality feta: It adds a delicious salty and tangy Mediterranean flavor.

• Don’t overbake: Overcooking can make the eggs rubbery.

• Allow resting time: Letting the quiche cool slightly makes slicing easier.

• Add extra vegetables: Mushrooms, bell peppers, and zucchini are excellent additions.

Frequently Asked Questions (Q&A)

Q1: Why is this called a crustless quiche?

Because it is made with an egg-based filling without a traditional pastry crust. This makes preparation easier and reduces carbohydrates.

Q2: Can I use frozen spinach instead of fresh spinach?

Yes! Thaw the frozen spinach completely and squeeze out as much water as possible before adding it to the filling.

Q3: Can I use goat cheese instead of feta?

Absolutely! Goat cheese provides a creamy texture and slightly tangy flavor.

Q4: Can I make this quiche without milk?

Yes! You can use heavy cream, unsweetened almond milk, or another suitable milk alternative.

Q5: Can I prepare this recipe ahead of time?

Yes! Bake the quiche a day ahead, allow it to cool, and refrigerate it in an airtight container.

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

The edges should be lightly golden, the center should be set, and the internal temperature should reach 160°F (71°C).

Q7: Can I add mushrooms?

Yes! Sauté sliced mushrooms before adding them to the egg mixture to remove excess moisture.

Q8: Is this recipe suitable for a low-carb diet?

Yes! It contains no pastry crust and uses eggs, cheese, spinach, and tomatoes. The exact carbohydrate content depends on the ingredients.

Q9: How should I store leftovers?

Store leftover slices in an airtight container in the refrigerator for up to 3–4 days.

Q10: Can I freeze crustless quiche?

Yes! Cool completely, slice into portions, wrap individually, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q11: Can I serve this quiche cold?

Yes! It tastes delicious warm, at room temperature, or chilled.

Q12: What other cheese can I use?

Mozzarella, cheddar, Parmesan, ricotta, and goat cheese all work well.

Nutritional Information (Estimated)

Per serving, based on 6 servings.

Nutrition values are approximate and may vary depending on the cheese, milk, and sun-dried tomatoes used.

Serving Suggestio

Serve this delicious quiche with:

• Fresh avocado slices

• Cucumber and tomato salad

• Roasted cherry tomatoes

• Fresh fruit salad

• Greek yogurt

• Garlic mushrooms

• Whole-grain toast

• Fresh orange juice

Enjoy this fluffy, cheesy, and flavorful Spinach, Sun-Dried Tomato & Feta Crustless Quiche! A delicious Mediterranean-inspired recipe that’s perfect for breakfast, brunch, or a healthy family meal.