A delicious, fluffy, Mediterranean-inspired quiche packed with spinach, tangy feta cheese, and flavorful sun-dried tomatoes. This easy, crustless recipe is perfect for breakfast, brunch, or a light dinner.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 6
- Course: Breakfast / Brunch
- Cuisine: Mediterranean
Ingredients - 6 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) heavy cream
- 1 cup crumbled feta cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup shredded mozzarella cheese (optional)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish with olive oil or cooking spray.
Step 2: Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add the Spinach
Add the chopped spinach to the skillet and cook for 2–3 minutes until wilted. Remove from the heat and allow it to cool slightly.
If the spinach releases excess liquid, drain it well to prevent a watery quiche.
Step 4: Prepare the Sun-Dried Tomatoes
Drain the sun-dried tomatoes thoroughly and chop them into small pieces.
If using oil-packed tomatoes, pat them dry with a paper towel to remove excess oil.
Step 5: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until smooth.
Stir in the dried oregano, black pepper, salt, and red pepper flakes, if using.
Step 6: Assemble the Quiche
Spread the sautéed spinach and onion mixture evenly in the prepared baking dish.
Add the chopped sun-dried tomatoes, crumbled feta, and mozzarella cheese, if desired.
Pour the egg mixture evenly over the vegetables and cheese. Gently stir or shake the dish to distribute the ingredients.
Step 7: Bake
Place the dish in the preheated oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Insert a knife into the center; it should come out without liquid egg mixture. If the top browns too quickly, loosely cover it with foil.
Step 8: Rest and Serve
Remove the quiche from the oven and let it rest for 5–10 minutes before slicing.
Garnish with fresh basil or parsley, if desired. Serve warm or at room temperature.
Nutrition Information
Estimated per serving, based on 6 servings and using the optional mozzarella. - Calories: 260
- Protein: 15 g
- Total Carbohydrates: 7 g
- Dietary Fiber: 2 g
- Net Carbohydrates: 5 g
- Total Fat: 19 g
- Saturated Fat: 9 g
- Sugar: 4 g
- Sodium: 500–650 mg
Nutrition values are estimates and may vary depending on the brands and quantities of ingredients used.
Nut Information and Allergen Details - Tree nuts: No tree nuts are included in the standard recipe.
- Peanuts: No peanuts are included.
- Dairy: Contains feta cheese, milk, heavy cream, and optional mozzarella.
- Eggs: Contains eggs.
- Gluten: Naturally gluten-free when all packaged ingredients are verified gluten-free.
- Nut cross-contact: Check ingredient labels and manufacturing information if cooking for someone with a nut allergy.
Nut-free note: This recipe does not require nuts or nut-based ingredients. Always check labels for potential cross-contact if serving someone with a severe allergy.
Tips for the Best Crustless Quiche - Avoid excess moisture: Drain the spinach and sun-dried tomatoes well.
- Use good-quality feta: It adds a salty, tangy Mediterranean flavor.
- Don’t overbake: Remove the quiche when the center is just set to keep it tender.
- Customize the vegetables: Mushrooms, bell peppers, or zucchini can be added after sautéing.
- Make it ahead: Bake the quiche a day in advance and reheat individual slices as needed.
Storage and Reheating - Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze individual slices for up to 2 months for best quality.
- Oven reheating: Warm at 325°F (165°C) until heated through.
- Microwave reheating: Heat individual slices in short intervals until warm.
Refrigerate leftovers within 2 hours of cooking.
Questions & Answers (Q&A)
Q1: Can I make this crustless quiche ahead of time?
Yes! Bake it the day before, cool completely, and refrigerate. Reheat before serving or enjoy it chilled.
Q2: Is this spinach and feta quiche low-carb?
Yes. It is relatively low in carbohydrates, with approximately 5 g net carbs per serving based on the estimates above.
Q3: Can I use frozen spinach?
Yes. Thaw it completely, squeeze out as much water as possible, and use approximately 1 cup of drained spinach.
Q4: Can I replace heavy cream with milk?
Yes. You can use additional milk instead of heavy cream, although the quiche may be less rich and creamy.
Q5: How do I know when the quiche is done?
The edges should be set, the center should no longer look liquid, and a knife inserted near the center should come out without wet egg mixture.
Q6: Can I make this recipe without mozzarella?
Absolutely. Feta provides plenty of flavor, so mozzarella is optional.
Q7: Is this recipe suitable for meal prep?
Yes. Slice it into portions and refrigerate for quick breakfasts, lunches, or light dinners throughout the week.
Q8: Can I make this recipe dairy-free?
Yes, but you’ll need suitable dairy-free milk, cream, and feta-style cheese alternatives. The texture and flavor may differ.
Q9: What can I serve with this quiche?
Serve it with a Mediterranean cucumber-tomato salad, roasted vegetables, fresh fruit, or whole-grain toast.
Q10: Can I make it nut-free?
The standard recipe contains no nuts. Check the labels on packaged ingredients and prevent cross-contact when preparing food for anyone with a nut allergy.
Enjoy this flavorful Spinach, Sun-Dried Tomato & Feta Crustless Quiche for an easy, satisfying Mediterranean-inspired meal!
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