Creamy Tomato, Spinach & Feta Crustless Quiche with Parmesan & Fresh Basil

Creamy Tomato, Spinach & Feta Crustless Quiche with Parmesan & Fresh Basil is a simple and satisfying baked dish filled with tender spinach, juicy cherry tomatoes, creamy feta, and Parmesan cheese. Fresh basil and garlic add a bright Mediterranean-inspired flavour, while the combination of eggs, cream, and milk creates a soft, rich, and tender centre.

It’s easy enough for a relaxed breakfast but elegant enough for brunch or a light dinner. Honestly, leaving out the crust makes this quiche especially simple while still giving you plenty of creamy, cheesy flavour in every slice.

Ingredients

For the Quiche

• 6 large eggs
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1 cup (150 g) cherry tomatoes, halved
• 2 cups (60 g) fresh baby spinach
• 3/4 cup (85 g) crumbled feta cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes, optional

For Garnishing

• 2 tbsp crumbled feta
• Fresh basil leaves
• 1 tbsp grated Parmesan
• Freshly cracked black pepper

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 similar baking dish with olive oil, making sure the bottom and sides are well coated.

2. Prepare the Spinach

Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.

Add the baby spinach and cook for 1–2 minutes, stirring occasionally, until the leaves are just wilted. Remove from the heat and let the spinach cool slightly.

3. Prepare the Tomatoes

Add the halved cherry tomatoes to the same skillet. Cook for 2–3 minutes, stirring gently, until they soften slightly but still hold their shape.

Remove from the heat and set aside. Allow the vegetables to cool slightly before combining them with the egg mixture.

4. Make the Egg Mixture

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

5. Add the Cheese and Basil

Stir the crumbled feta, grated Parmesan, and chopped fresh basil into the egg mixture. Reserve a little feta and Parmesan for sprinkling over the top before baking.

6. Add the Vegetables

Fold the wilted spinach and softened cherry tomatoes into the egg mixture. Make sure the spinach has cooled slightly and is not holding excess liquid, as too much moisture can affect the texture of the finished quiche.

7. Fill the Dish

Pour the mixture evenly into the prepared baking dish. Gently arrange a few of the tomato halves on top for a colourful presentation.

Sprinkle the reserved feta and Parmesan evenly over the surface.

8. Bake

Place the baking dish in the preheated oven and bake for 35–45 minutes, or until the centre is set and the top is lightly golden.

A knife inserted near the centre should come out mostly clean. The quiche may still have a very slight jiggle in the middle when it first comes out of the oven, but it will continue to set as it rests.

9. Rest

Remove the quiche from the oven and let it rest for 10 minutes before slicing. This allows the creamy filling to finish setting while keeping the texture tender.

10. Garnish

Finish with fresh basil leaves, a little extra grated Parmesan, and freshly cracked black pepper.

11. Serve

Slice and serve warm or at room temperature. This crustless quiche makes a delicious breakfast, brunch, light lunch, or Mediterranean-inspired dinner.

Why This Recipe Works

This crustless quiche combines a few simple ingredients to create a dish with plenty of flavour and texture. The eggs, cream, and milk create a soft and creamy base, while feta and Parmesan add richness and a pleasant salty contrast.

Cherry tomatoes bring juicy sweetness and colour, while spinach adds a tender vegetable element. Garlic, oregano, and fresh basil give the quiche a bright Mediterranean-inspired flavour that works beautifully with the creamy cheeses.

Because there is no pastry crust, the preparation is straightforward and the filling remains the star of the dish. It’s also easy to slice and serve either warm or at room temperature.

Tips for the Best Crustless Quiche

• Drain the spinach well: Excess moisture can make the quiche watery, so let the cooked spinach cool and squeeze or drain away any excess liquid if necessary.
• Don’t overbake: Remove the quiche once the centre is set and the top is lightly golden to keep the filling tender.
• Let it rest: A 10-minute resting period makes the quiche easier to slice and allows the centre to finish setting.
• Use fresh basil: Fresh basil adds a brighter flavour and works especially well with tomatoes and feta.
• Grate Parmesan finely: Finely grated Parmesan melts more evenly into the egg mixture and creates a lovely golden topping.
• Grease the baking dish well: A light coating of olive oil makes serving and slicing easier.

Serving Suggestions

Serve slices of this quiche with a simple green salad, roasted vegetables, fresh fruit, or warm crusty bread. It also makes a lovely addition to a brunch spread alongside potatoes, fresh herbs, and seasonal vegetables.

For a light dinner, pair it with a cucumber and tomato salad dressed with lemon and olive oil. The fresh vegetables provide a nice contrast to the creamy, cheesy quiche.

Frequently Asked Questions

Can I make this quiche ahead of time?

Yes. You can bake the quiche ahead of time and let it cool before refrigerating it. Reheat individual slices gently in the oven or microwave, or serve it at room temperature.

Can I use frozen spinach?

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

Can I use another cheese instead of feta?

Yes. Goat cheese, ricotta, mozzarella, or a mild cheddar can work well. Keep some Parmesan if possible for its savoury flavour and golden topping.

Can I add other vegetables?

Yes. Mushrooms, bell peppers, zucchini, or cooked onions can be added. Cook vegetables first and remove excess moisture before mixing them into the egg mixture.

How do I know when the quiche is done?

The centre should be set with only a slight jiggle, and the top should be lightly golden. A knife inserted near the centre should come out mostly clean.

Can I freeze crustless quiche?

Yes. Allow the baked quiche to cool completely, then wrap individual portions well and freeze. Thaw in the refrigerator before reheating for the best texture.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6
Calories	Approx. 310 per serving
Protein	Approx. 17g per serving

Final Thoughts

Creamy Tomato, Spinach & Feta Crustless Quiche with Parmesan & Fresh Basil is an easy, colourful dish that delivers plenty of comforting flavour without the need for a pastry crust. Creamy eggs, tangy feta, Parmesan, tender spinach, and juicy tomatoes come together beautifully in every slice.

Fresh basil gives the finished quiche a bright herbal touch, while a little freshly cracked black pepper adds the perfect final note. Serve it warm for breakfast or brunch, or enjoy it at room temperature as a simple and satisfying light meal.

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