Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Ingredients

For the Quiche

• 6 large eggs
• 1/2 cup milk or heavy cream
• 2 cups fresh spinach, chopped
• 1/3 cup sun-dried tomatoes, chopped
• 3/4 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste

Optional Additions

• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon smoked paprika
• 1/2 cup sliced mushrooms
• 1/2 cup diced bell pepper
• 2 tablespoons chopped fresh parsley
• Extra Parmesan for the top

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9-inch pie dish or similar-sized baking dish with olive oil or nonstick cooking spray. Make sure the bottom and sides are coated well so the crustless quiche can be removed easily after baking.

2. Prepare the Spinach

Wash the fresh spinach thoroughly and pat it dry. Chop the spinach into smaller pieces.

If your spinach leaves are particularly large, remove any tough stems before chopping.

Fresh spinach works beautifully in this recipe, but the most important thing is to remove excess moisture. Too much water can prevent the quiche from setting properly.

3. Sauté the Onion

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the finely diced onion and cook for approximately 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add the minced garlic and cook for another 30–60 seconds.

Be careful not to burn the garlic. You want it fragrant and lightly softened.

4. Add the spinach

Add the chopped spinach to the skillet.

Cook for approximately 2–3 minutes, stirring frequently, until the spinach wilts down.

If the pan contains a lot of liquid from the spinach, continue cooking for another minute or two until most of the moisture has evaporated.

Remove the skillet from the heat and allow the vegetable mixture to cool slightly.

5. Prepare the Sun-Dried Tomatoes

Chop the sun-dried tomatoes into small pieces.

If you’re using sun-dried tomatoes packed in oil, drain them first. You can reserve a little of the flavorful oil for another recipe if desired.

If your sun-dried tomatoes are very dry, soak them briefly in warm water until softened, then drain and pat them dry.

6. Whisk the Eggs

Crack the eggs into a large mixing bowl.

Add the milk or heavy cream, dried oregano, black pepper, and a small amount of salt.

Whisk thoroughly until the eggs and milk are completely combined and the mixture looks smooth.

Be careful with the salt because feta and Parmesan are naturally salty.

7. Add the Filling

Add the sautéed spinach and onion mixture to the egg mixture.

Add the chopped sun-dried tomatoes, crumbled feta cheese, and grated Parmesan.

Gently stir everything together until the vegetables and cheese are evenly distributed.

If you’re using red pepper flakes, smoked paprika, mushrooms, bell peppers, or fresh parsley, add them at this stage.

8. Transfer to the Baking Dish

Pour the egg mixture into the prepared baking dish.

Use a spatula or spoon to spread the ingredients evenly throughout the dish.

Sprinkle a little additional Parmesan over the top if desired.

9. Bake

Place the baking dish in the preheated oven.

Bake for approximately 30–40 minutes, depending on the depth and size of your baking dish.

The quiche is ready when the edges are lightly golden and the center is set.

The middle should have a slight firmness when gently touched. It should not look liquid or excessively jiggly.

Avoid overbaking because this can make the eggs dry and rubbery.

10. Rest Before Slicing

Remove the quiche from the oven and allow it to rest for approximately 5–10 minutes before slicing.

This short resting period allows the eggs to finish setting and makes the quiche easier to cut.

Slice into wedges and serve warm.

Notes

For the creamiest result, heavy cream can be used instead of milk. Milk creates a lighter quiche, while heavy cream produces a richer and more indulgent texture.

Fresh spinach contains a lot of water, so sautéing it before adding it to the eggs is important.

If using frozen spinach, thaw it completely and squeeze out as much liquid as possible before adding it to the recipe.

Sun-dried tomatoes packed in oil tend to have a softer texture and more intense flavor. Drain them well before chopping.

Because feta and Parmesan already contain salt, start with a small amount of additional salt and adjust after mixing.

A glass or ceramic baking dish works particularly well for this recipe.

For clean slices, let the quiche rest for several minutes after baking instead of cutting immediately.

Tips for the Best Crustless Quiche

Don’t skip sautéing the vegetables. Cooking the onion, garlic, and spinach first develops their flavor and removes excess moisture.

Don’t add too much salt. Feta and Parmesan are naturally salty, so the quiche may need less salt than you expect.