Description
A simple, savory and satisfying crustless quiche packed with fresh baby spinach, juicy cherry tomatoes, creamy feta, garlic, oregano, and thyme. With a tender egg custard and no pastry crust, it’s an easy Mediterranean-inspired choice for breakfast, brunch, lunch, or a light dinner.
Ingredients
For the Quiche
6 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) heavy cream
1 cup (150 g) cherry tomatoes, halved
3 cups (90 g) fresh baby spinach
3/4 cup (110 g) crumbled feta cheese
1/2 small yellow onion, finely diced
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
For the Topping
2 tbsp crumbled feta cheese
1 tbsp fresh parsley, chopped
1 tsp fresh basil, chopped
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or baking dish with olive oil, coating the bottom and sides.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
3. Add the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the fresh baby spinach and cook for 1–2 minutes, stirring frequently, until wilted. Remove from the heat and let cool slightly.
5. Pat the halved cherry tomatoes dry with paper towels to remove excess moisture.
6. In a large bowl, whisk together the eggs, whole milk, heavy cream, dried oregano, dried thyme, salt, and black pepper until smooth and evenly combined.
7. Stir the sautéed spinach, onion, and garlic mixture into the egg mixture. Add about two-thirds of the crumbled feta and gently fold in half of the cherry tomatoes.
8. Pour the egg and vegetable mixture into the prepared baking dish. Arrange the remaining cherry tomatoes evenly over the surface and sprinkle the remaining feta on top.
9. Bake uncovered for 35–45 minutes, until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
10. Remove the quiche from the oven and let it rest for 10 minutes so the custard can finish setting.
11. Sprinkle the top with fresh parsley, chopped basil, and optional red pepper flakes.
12. Slice into wedges and serve warm or at room temperature for breakfast, brunch, lunch, or a light dinner.
Notes
Pat the tomatoes dry before adding them to the quiche to help prevent excess moisture. Make sure the cooked spinach is properly wilted and not carrying excess liquid. Do not overcook the eggs. Remove the quiche when the center is just set with a very slight jiggle to keep the custard tender and creamy. Let the quiche rest for 10 minutes before slicing so the custard can finish setting. Fresh baby spinach provides a delicate texture and bright flavor, but frozen spinach can also be used if thawed completely and squeezed very dry. Goat cheese, shredded mozzarella, or grated Parmesan can be substituted for feta. Mushrooms, bell peppers, zucchini, or roasted red peppers can be added. Cook and drain vegetables that release significant moisture before adding them. The quiche can be baked ahead, cooled, and refrigerated. Reheat individual slices gently in the oven or microwave, or serve at room temperature. Serve with a simple green salad, roasted potatoes, fresh fruit, or crusty bread for a complete meal. For brunch, pair it with berries, sliced fruit, yogurt, or roasted vegetables. The quiche is convenient for gatherings, picnics, and make-ahead meals because it can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean