A delicious, fluffy, and creamy crustless quiche packed with fresh spinach, tangy sun-dried tomatoes, and salty feta cheese. This easy, low-carb breakfast is full of Mediterranean flavors and makes a wonderful option for brunch, meal prep, or a healthy family dinner. No pastry crust needed—just simple ingredients baked into a golden, cheesy perfection!

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Servings: 6
Course: Breakfast / Brunch / Lunch
Cuisine: Mediterranean-Inspired
Ingredients

  • 6 large eggs
  • ½ cup milk
  • ½ cup heavy cream
  • 1 cup fresh spinach, roughly chopped
  • ½ cup sun-dried tomatoes, drained and chopped
  • ¾ cup crumbled feta cheese
  • ¼ cup shredded mozzarella cheese
  • ¼ small red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • ½ tsp dried oregano
  • ¼ tsp black pepper
  • ¼ tsp salt (adjust to taste)
  • ¼ tsp smoked paprika
  • 1 tbsp fresh parsley, chopped
    Instructions
    Step 1: Prepare the Oven and Baking Dish
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 9-inch pie dish with olive oil or butter.
  3. Set aside while preparing the filling.
    Step 2: Cook the Vegetables
  4. Heat olive oil in a skillet over medium heat.
  5. Add diced red onion and cook for 2–3 minutes until softened.
  6. Add minced garlic and cook for another 30 seconds.
  7. Stir in chopped spinach and cook until wilted.
  8. Add chopped sun-dried tomatoes and cook for another minute.
  9. Remove from heat and allow the mixture to cool slightly.
    Step 3: Prepare the Egg Mixture
  10. Crack the eggs into a large mixing bowl.
  11. Add milk and heavy cream.
  12. Whisk until smooth and slightly frothy.
  13. Add dried oregano, black pepper, smoked paprika, and salt.
  14. Stir in shredded mozzarella and half of the crumbled feta.
    Step 4: Assemble the Quiche
  15. Spread the cooked spinach and sun-dried tomato mixture evenly across the prepared baking dish.
  16. Pour the egg mixture over the vegetables.
  17. Sprinkle the remaining feta cheese evenly on top.
  18. Gently tap the dish on the counter to remove large air pockets.
  19. Sprinkle with fresh parsley.
    Step 5: Bake Until Golden
  20. Place the dish in the preheated oven.
  21. Bake for 35–40 minutes, or until the center is set.
  22. The top should be lightly golden, and a knife inserted near the center should come out without liquid egg mixture.
  23. The center should reach 160°F (71°C).
  24. If the top browns too quickly, loosely cover with foil.
    Step 6: Rest and Serve
  25. Remove the quiche from the oven.
  26. Allow it to rest for 10–15 minutes.
  27. Slice into 6 portions.
  28. Garnish with fresh parsley and a little extra feta if desired.
    Serve warm or at room temperature!
    Helpful Tips for the Perfect Crustless Quiche
  • Remove excess moisture: Cook spinach thoroughly and drain any excess liquid to prevent a watery quiche.
  • Drain sun-dried tomatoes: Excess oil can make the quiche greasy.
  • Use room-temperature eggs: They mix more evenly with the dairy.
  • Don’t overbake: Remove the quiche once the center is just set.
  • Customize the cheese: Goat cheese or Parmesan can be used instead of mozzarella.
  • Add more vegetables: Mushrooms, zucchini, bell peppers, or artichokes make delicious additions.
  • Let it rest: Resting helps the quiche hold its shape when sliced.
    Storage Instructions
  • Refrigerator: Store in an airtight container for up to 3–4 days.
  • Freezer: Wrap individual slices and freeze for up to 2 months for best quality.
  • Reheating: Warm in the oven at 325°F (165°C) until heated through, or microwave individual slices.
  • Meal Prep: Bake ahead, slice into portions, and refrigerate for quick breakfasts throughout the week.
    Nutritional Information
    Estimated per serving, based on 6 servings. Values may vary depending on brands and ingredients.
    Nutrient Amount
    Calories 275 kcal
    Protein 15 g
    Total Fat 21 g
    Saturated Fat 10 g
    Carbohydrates 7 g
    Fiber 1.5 g
    Sugar 4 g
    Cholesterol 205 mg
    Sodium 590 mg

Allergen & Nut Information
Contains:

  • Eggs
  • Milk and dairy (feta, mozzarella, milk, heavy cream)
    Does Not Intentionally Contain:
  • Peanuts
  • Tree nuts
  • Wheat
  • Gluten
  • Soy
    Nut Information:
  • Walnuts: Not included.
  • Almonds: Not included.
  • Cashews: Not included.
  • Pecans: Not included.
  • Peanuts: Not included.
    Nut Allergy Note: This recipe contains no intentionally added nuts. However, always check labels on sun-dried tomatoes, cheese, cream, and seasonings for possible cross-contamination. Use products certified safe for the individual’s allergy requirements.
    Frequently Asked Questions (Q&A)
    Q1: Can I make this crustless quiche ahead of time?

Yes! Prepare and bake it a day ahead. Refrigerate once cooled and reheat individual slices when ready to serve.

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

Absolutely! Use approximately ½ cup thawed frozen spinach. Squeeze out all excess moisture before adding it to the filling.

Q3: Can I make this recipe without heavy cream?

Yes! Replace the heavy cream with additional milk or plain Greek yogurt. The texture may be slightly less rich.

Q4: Can I use a different cheese instead of feta?

Yes! Goat cheese, ricotta, Parmesan, or shredded cheddar are excellent alternatives.

Q5: Why is my crustless quiche watery?

Excess moisture from spinach or sun-dried tomatoes is usually the reason. Cook the vegetables first and drain them thoroughly.

Q6: Is this recipe keto-friendly?

It can fit many low-carb eating plans. It contains approximately 7 grams of total carbohydrates per serving, depending on ingredients.

Q7: Can I make this recipe dairy-free?

Yes! Use unsweetened dairy-free milk, dairy-free cream, and a suitable dairy-free feta alternative.

Q8: Can I add mushrooms?

Definitely! Sauté sliced mushrooms before adding them to the spinach mixture to remove excess moisture.

Q9: Can I freeze crustless quiche?

Yes! Cool completely, slice into individual portions, wrap tightly, and freeze for up to 2 months.

Q10: How do I know when the quiche is fully cooked?

The center should be set rather than liquid, and the internal temperature should reach 160°F (71°C).

Q11: Can I make mini crustless quiches?

Yes! Divide the mixture among greased muffin cups and bake at 350°F (175°C) for approximately 18–22 minutes, until set.

Q12: What can I serve with this quiche?

Serve with a fresh Mediterranean salad, sliced avocado, roasted vegetables, fresh fruit, or whole-grain toast.
Serving Suggestions

  • Serve with sliced avocado and cherry tomatoes.
  • Pair with a Mediterranean cucumber salad.
  • Enjoy with roasted asparagus or zucchini.
  • Serve alongside fresh fruit for breakfast.
  • Add a bowl of vegetable soup for a light lunch.
    Final Result: Every slice is fluffy, creamy, cheesy, and filled with spinach, tangy sun-dried tomatoes, and delicious feta. This easy crustless quiche is a perfect make-ahead breakfast that tastes wonderful warm or chilled!