Description
A creamy, savory crustless quiche packed with tender spinach, tangy sun-dried tomatoes, feta, mozzarella, and Parmesan. Easy to prepare without pastry, this Mediterranean-inspired egg dish is perfect for breakfast, brunch, lunch, or a simple vegetarian dinner.
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
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or round baking dish with olive oil.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
3. 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 cool slightly.
4. 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. Stir the feta, mozzarella, and Parmesan into the egg mixture, mixing gently so the feta remains slightly chunky.
6. Fold the chopped sun-dried tomatoes and cooled spinach-onion mixture into the egg and cheese mixture. Stir gently until everything is evenly distributed.
7. Pour the mixture into the prepared pie dish and spread the spinach, tomatoes, and cheese evenly throughout the dish. Sprinkle a little extra feta or Parmesan over the top if desired.
8. Bake uncovered for 35–45 minutes, until the edges are set, the top is lightly golden, and the center is firm with only a slight movement when gently shaken.
9. Remove the quiche from the oven and let it rest for 10 minutes. This allows the creamy egg filling to finish setting and makes cleaner slices.
10. Sprinkle the top with fresh parsley, chopped basil, and extra crumbled feta.
11. Slice into wedges and serve warm, at room temperature, or chilled. Pair with a fresh green salad, roasted vegetables, or crusty bread for a complete meal.
Notes
Drain the spinach well after cooking because excess moisture can make the quiche watery. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible before adding it to the filling. Drain excess oil or moisture from the sun-dried tomatoes before chopping and adding them. Do not overbake the quiche. Remove it when the center is just set to prevent the eggs from becoming dry or rubbery. Let the quiche rest for 10 minutes before slicing for cleaner, more stable pieces. Gently mix the feta so it remains slightly chunky and creates creamy pockets of cheese throughout the quiche. Goat cheese, ricotta, or additional Parmesan can be substituted for feta. Mushrooms, roasted red peppers, zucchini, or broccoli can be added. Cook additional vegetables first and remove excess moisture. The quiche can be baked ahead, cooled, and refrigerated. Reheat individual slices gently in the microwave or warm the entire quiche in a moderate oven. Serve warm, at room temperature, or chilled. Chilled slices are especially convenient for meal prep and packed lunches. For a Mediterranean-inspired meal, serve with cucumber salad, olives, fresh herbs, crusty bread, and extra feta. Pair with a simple green salad dressed with lemon and olive oil for a light brunch or lunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean