Spinach, Sun-Dried Tomato & Feta Crustless Quiche
This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is a simple, flavorful breakfast or brunch that’s packed with fresh spinach, tangy feta, and rich sun-dried tomatoes. Since it doesn’t use a pastry crust, it’s lighter and quicker to prepare while still having a creamy, satisfying texture. The combination of salty feta, tender spinach, aromatic garlic, and sweet-tart tomatoes makes every bite delicious. It’s also easy to prepare ahead of time, making it perfect for busy mornings, meal prep, or a relaxed weekend brunch.
Ingredients
- 6 large eggs
- 1 cup milk
- ½ cup heavy cream
- 2 cups fresh spinach, roughly chopped
- ½ cup sun-dried tomatoes, drained and chopped
- ¾ cup crumbled feta cheese
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup shredded mozzarella or Parmesan cheese, optional
- 1 tablespoon chopped fresh parsley or basil, for garnish
Directions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish with olive oil or nonstick cooking spray.
Greasing the dish well is important because this quiche has no crust and can otherwise stick to the sides.
2. Cook the Vegetables
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Add the chopped spinach and cook for 1–2 minutes, until it wilts down. Remove the skillet from the heat.
3. Add the Sun-Dried Tomatoes
Stir the chopped sun-dried tomatoes into the spinach mixture. If your sun-dried tomatoes are packed in oil, drain them well first.
Allow the vegetable mixture to cool for a few minutes. This helps prevent the hot vegetables from partially cooking the eggs when they’re combined.
4. Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, and heavy cream until smooth.
Add the oregano, Italian seasoning, black pepper, and salt. Remember that feta is naturally salty, so don’t add too much additional salt.
For an extra cheesy quiche, whisk in the shredded mozzarella or Parmesan.
5. Assemble the Quiche
Spread the spinach and sun-dried tomato mixture evenly across the bottom of the prepared baking dish.
Sprinkle about half of the feta cheese over the vegetables.
Pour the egg mixture evenly over everything. Gently shake the dish or use a spatula to distribute the ingredients evenly.
Sprinkle the remaining feta over the top.
6. Bake
Place the dish in the preheated oven and bake for approximately 35–45 minutes, or until the center is set and the top is lightly golden.
The center should have a slight firmness when gently pressed and should no longer look liquid or jiggly.
Avoid overbaking, as the eggs can become rubbery and dry.
7. Rest Before Serving
Remove the quiche from the oven and allow it to rest for 10–15 minutes before slicing.
This resting time allows the eggs to finish setting and makes the quiche much easier to cut into neat slices.
Garnish with fresh parsley or basil before serving.
Helpful Tips
Don’t skip draining the spinach. If you’re using frozen spinach instead of fresh, thaw it completely and squeeze out as much water as possible. Excess moisture can make the quiche watery.
Choose good-quality feta. Creamy feta adds a wonderful salty and tangy flavor. You can also substitute goat cheese if you prefer a milder, creamier result.
Adjust the vegetables. Mushrooms, bell peppers, zucchini, or cooked broccoli can be added. Just make sure vegetables with high water content are cooked and drained first.
For a richer quiche, replace some of the milk with additional heavy cream. For a lighter version, use all milk and skip the cream.
Serving Suggestions
Serve slices warm or at room temperature with a simple green salad, roasted potatoes, fresh fruit, or toasted bread. It also makes a delicious breakfast alongside crispy bacon or sausage.
Storage and Reheating
Allow leftovers to cool completely before placing them in an airtight container. Refrigerate for up to 4 days.
To reheat, warm individual slices in the microwave for about 30–60 seconds, or place them in a 350°F (175°C) oven until heated through. The quiche can also be enjoyed cold or at room temperature.
Meta Description
This easy Spinach, Sun-Dried Tomato & Feta Crustless Quiche is creamy, savory, and packed with spinach, tangy feta, and flavorful sun-dried tomatoes.