Description
A simple and satisfying crustless quiche filled with tender spinach, juicy cherry tomatoes, creamy feta, Parmesan, garlic, oregano, and fresh basil. Eggs, cream, and milk create a soft, rich centre that’s perfect for breakfast, brunch, lunch, or a light dinner.
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
Instructions
1. Preheat the 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. Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
3. 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.
4. 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 to cool slightly.
5. 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.
6. 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.
7. 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.
8. Pour the mixture evenly into the prepared baking dish. Gently arrange a few tomato halves on top for a colourful presentation.
9. Sprinkle the reserved feta and Parmesan evenly over the surface.
10. 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 have a slight jiggle in the middle when first removed from the oven.
11. Remove the quiche from the oven and let it rest for 10 minutes before slicing.
12. Garnish with fresh basil leaves, extra grated Parmesan, and freshly cracked black pepper.
13. Slice and serve warm or at room temperature for breakfast, brunch, lunch, or a light Mediterranean-inspired dinner.
Notes
Drain the spinach well because excess moisture can make the quiche watery. Do not overbake. Remove the quiche once the centre is set and the top is lightly golden to keep the filling tender. Let the quiche rest for 10 minutes before slicing so the centre can finish setting. Fresh basil adds a bright flavour and works especially well with the tomatoes and feta. Finely grated Parmesan melts more evenly into the egg mixture and creates a lovely golden topping. Grease the baking dish well to make serving and slicing easier. Frozen spinach can be used. Thaw it completely and squeeze out as much excess liquid as possible before adding it. Goat cheese, ricotta, mozzarella, or mild cheddar can be substituted for feta. Mushrooms, bell peppers, zucchini, or cooked onions can be added. Cook vegetables first and remove excess moisture. The quiche can be baked ahead, cooled, refrigerated, and gently reheated. It can also be served at room temperature. For freezing, cool the baked quiche completely, wrap individual portions well, and freeze. Thaw in the refrigerator before reheating. Serve with a simple green salad, roasted vegetables, fresh fruit, or warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean