Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Last weekend, I wanted something easy for breakfast that would feel a little more special than our usual eggs. I had fresh spinach, a jar of sun-dried tomatoes, and some feta in the refrigerator, so I decided to turn them into a crustless quiche.

It came out beautifully golden around the edges, creamy in the center, and full of Mediterranean flavor. My family loved the combination of salty feta, sweet-tangy sun-dried tomatoes, and tender spinach. It was one of those recipes that made the kitchen smell amazing without requiring much effort.

Why You’ll Love This Recipe

• No crust means less preparation
• Packed with spinach and flavorful vegetables
• Creamy, cheesy, and satisfying
• Great for breakfast, brunch, or a light dinner
• Easy to prepare ahead of time

Ingredients

• 8 large eggs
• ½ cup milk or half-and-half
• 2 cups fresh spinach, chopped
• ½ cup sun-dried tomatoes, drained and chopped
• ¾ cup crumbled feta cheese
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• ¼ tsp black pepper
• ¼ tsp salt
• ¼ cup shredded mozzarella, optional
• 1 tbsp fresh parsley, chopped

Instructions

1. Prepare the Oven

Preheat the oven to 375°F (190°C).

Grease a 9-inch pie dish or similar baking dish with a little olive oil or cooking spray.

2. Cook the Vegetables

Heat the olive oil in a skillet over medium heat.

Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for about 30 seconds.

Add the chopped spinach and sun-dried tomatoes. Cook for another 2–3 minutes, just until the spinach wilts.

Remove from the heat and let the mixture cool slightly.

3. Make the Egg Mixture

In a large bowl, whisk together the eggs, milk, oregano, black pepper, and salt.

Stir in about half of the feta cheese.

4. Assemble the Quiche

Spread the spinach and sun-dried tomato mixture evenly in the prepared baking dish.

Pour the egg mixture over the top.

Sprinkle with the remaining feta and mozzarella if using.

5. Bake

Bake uncovered for 30–40 minutes, until the center is set and the top is lightly golden.

A knife inserted into the center should come out mostly clean.

6. Rest & Serve

Let the quiche rest for 5–10 minutes before slicing.

Finish with fresh parsley and serve warm or at room temperature.

My Tips

• Drain sun-dried tomatoes well so they don’t add too much oil to the quiche.
• Don’t overcook the spinach; it only needs to wilt.
• Let the quiche rest before slicing so it sets properly.
• For a richer texture, use half-and-half instead of milk.
• If the top starts browning too quickly, loosely cover it with foil.

Easy Variations

More Mediterranean: Add Kalamata olives, artichoke hearts, and fresh oregano.

Extra Protein: Add cooked chicken, turkey, or chopped salmon.

Mushroom Version: Sauté sliced mushrooms with the onion and add them to the filling.

Spicy: Add red pepper flakes or diced jalapeño.

Extra Cheesy: Add mozzarella, Parmesan, or goat cheese along with the feta.

Serving Ideas

Serve this crustless quiche with a fresh cucumber-tomato salad, avocado, roasted vegetables, or a handful of mixed greens. It also makes a lovely brunch dish with fresh fruit on the side.

Storage & Reheating

Store leftovers covered in the refrigerator for up to 4 days.

Reheat individual slices in the microwave or warm them in a 350°F (175°C) oven until heated through.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Approximate Nutrition Per Serving:
Calories: 220 | Protein: 15g | Carbohydrates: 7g | Fat: 15g | Fiber: 2g

Frequently Asked Questions

Can I make this quiche ahead of time?
Yes. Bake it completely, cool it, cover, and refrigerate. It can be served cold, at room temperature, or gently reheated.

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the recipe.

Can I make it without milk?
Yes. You can use unsweetened almond milk or another milk alternative, although dairy milk gives a richer texture.

Can I freeze crustless quiche?
Yes. Cool it completely, slice it, and wrap the individual portions well before freezing for up to 2 months.