Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Spinach, Sun-Dried Tomato & Feta Crustless Quiche is a creamy, savoury baked egg dish packed with tender spinach, tangy sun-dried tomatoes, salty feta, mozzarella, and Parmesan. With no pastry crust, it’s simple to prepare while still delivering the rich, satisfying texture of a classic quiche.

It’s perfect for breakfast, brunch, a light lunch, or an easy dinner. The combination of spinach, sun-dried tomatoes, garlic, herbs, and three cheeses gives every slice plenty of Mediterranean-inspired flavour.

Ingredients

For the Quiche

• 6 large eggs
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) milk
• 5 oz (140 g) fresh baby spinach
• 1/2 cup (90 g) sun-dried tomatoes, drained and chopped
• 3/4 cup (110 g) crumbled feta cheese
• 1/2 cup (50 g) shredded mozzarella cheese
• 1/3 cup (35 g) grated Parmesan cheese
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes, optional
• 1/2 tsp salt
• 1/4 tsp black pepper

For Garnishing

• 1 tbsp fresh parsley, chopped
• 1 tbsp crumbled feta
• 1 tsp fresh basil, chopped

How to Make It

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or round baking dish with olive oil to prevent the quiche from sticking.

2. Sauté the Onion

Heat the olive oil in a skillet over medium heat. Add the finely diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.

3. Add the Garlic and Spinach

Add the minced garlic and cook for about 30 seconds, until fragrant. Add the fresh spinach and cook for 1–2 minutes, stirring frequently, until wilted. Remove from the heat and let the mixture cool slightly.

4. Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, heavy cream, milk, dried oregano, Italian seasoning, salt, black pepper, and optional red pepper flakes until smooth and well combined.

5. Add the Cheese

Stir the feta, mozzarella, and Parmesan into the egg mixture. Mix gently so the feta remains slightly chunky throughout the filling.

6. Add the Sun-Dried Tomatoes

Fold the chopped sun-dried tomatoes and cooled spinach-onion mixture into the egg and cheese mixture. Stir gently until the vegetables are evenly distributed.

7. Fill the Baking Dish

Pour the mixture into the prepared pie dish. Spread the spinach, tomatoes, and cheese evenly throughout the dish. If desired, sprinkle a little extra feta and Parmesan over the top.

8. Bake

Bake uncovered for 35–45 minutes, until the center is set and the top is lightly golden. The middle should no longer jiggle significantly when the dish is gently shaken.

9. Rest

Remove the quiche from the oven and let it rest for 10 minutes before slicing. This allows the creamy egg filling to finish setting and makes the slices easier to serve.

10. Garnish

Sprinkle the top with fresh parsley, chopped basil, and a little extra crumbled feta for a fresh and colourful finish.

11. Serve

Slice the crustless quiche into wedges and serve warm or at room temperature. Pair it with a fresh green salad, roasted vegetables, or crusty bread for a complete meal.

Why This Recipe Works

This crustless quiche is all about creamy texture and bold savoury flavour. The combination of eggs, cream, and milk creates a rich but tender filling, while feta, mozzarella, and Parmesan provide a delicious balance of salty, creamy, and nutty flavours.

Sun-dried tomatoes add a concentrated sweet-tart flavour that works beautifully with the earthy spinach. Garlic, oregano, and Italian seasoning bring everything together, while the optional red pepper flakes provide a subtle touch of heat.

Skipping the pastry crust also makes the recipe wonderfully simple. There is no dough to roll or blind-bake, so most of the preparation involves simply cooking the vegetables, mixing the filling, and baking.

Tips for the Best Crustless Quiche

• Drain the spinach well: Excess moisture can make the quiche watery, so cook the spinach until wilted and allow excess liquid to evaporate.
• Drain the sun-dried tomatoes: Removing excess oil or moisture helps maintain the creamy texture of the egg filling.
• Don’t overbake: Remove the quiche once the center is just set. Overbaking can make the eggs dry and rubbery.
• Let it rest: A 10-minute resting period allows the filling to firm up and makes cleaner slices.
• Keep the feta chunky: Gently mixing the feta leaves little creamy pockets of cheese throughout the quiche.
• Use fresh spinach: Baby spinach cooks quickly and provides a tender texture.

Serving Suggestions

Serve this crustless quiche with a simple green salad dressed with lemon and olive oil for a light lunch or brunch. Roasted potatoes, tomatoes, or seasonal vegetables also make excellent accompaniments.

For a Mediterranean-inspired spread, pair it with cucumber salad, olives, fresh herbs, crusty bread, and a little extra feta. It can be served warm straight from the oven or at room temperature for an easy gathering dish.

Frequently Asked Questions

Can I make this crustless quiche ahead of time?

Yes. The quiche can be baked ahead of time and refrigerated once cooled. Reheat individual slices gently in the microwave or warm the entire quiche in a moderate oven until heated through.

Can I use frozen spinach?

Yes. Thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the egg mixture. This helps prevent a watery quiche.

Can I substitute another cheese for feta?

Absolutely. Goat cheese, ricotta, or additional Parmesan can be used depending on the flavour you prefer. Feta provides the strongest salty, tangy contrast to the sweet sun-dried tomatoes.

Can I add other vegetables?

Yes. Mushrooms, roasted red peppers, zucchini, or broccoli can work well. Cook vegetables first and remove excess moisture before adding them to the filling.

How do I know when the quiche is done?

The edges should be set and lightly golden, while the center should look firm with only a very slight movement when gently shaken. The residual heat will continue setting the filling as it rests.

Can I serve it cold?

Yes. This quiche is delicious warm, at room temperature, or chilled. Chilled slices are especially convenient for meal prep and packed lunches.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6
Calories	Approx. 320 per serving
Protein	Approx. 17g per serving

Final Thoughts

Spinach, Sun-Dried Tomato & Feta Crustless Quiche is an easy, comforting recipe that delivers plenty of flavour without the extra work of a pastry crust. Creamy eggs, tangy feta, melted mozzarella, Parmesan, tender spinach, and sweet-tart sun-dried tomatoes create a satisfying combination in every slice.

Whether you’re serving it for brunch, preparing lunch ahead of time, or looking for a simple vegetarian dinner, this colourful crustless quiche is an easy recipe to keep in your rotation.

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