Spinach, Sun-Dried Tomato & Feta Crustless Quiche
There are some recipes I make when I want breakfast to feel a little special, and this Spinach, Sun-Dried Tomato & Feta Crustless Quiche is one of them.
It’s creamy without being heavy, packed with tender spinach, tangy feta, and chewy little pieces of sun-dried tomato. The eggs hold everything together beautifully, while garlic and herbs add just enough flavor to make every bite interesting.
I first made this on a lazy weekend morning when I had spinach and a jar of sun-dried tomatoes waiting in the refrigerator. I wasn’t planning anything complicated—I just wanted something everyone could grab for breakfast.
I added some feta because, honestly, I put feta in almost anything that needs a little extra personality.
When the quiche came out of the oven, the edges were lightly golden and the center was beautifully set. The smell of garlic, herbs, and warm feta filled the kitchen, and my family wandered in before I had even finished slicing it.
Everyone loved it.
Since then, I’ve made this quiche for weekend breakfasts, easy lunches, and even those evenings when I want something light but satisfying.
The best part? There’s no crust to fuss with.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 55 minutes
Servings: 6
Why You’ll Love This Crustless Quiche
No pastry crust required
Naturally low-carb
Creamy and satisfying
Full of spinach and flavorful vegetables
Easy to prepare ahead
Delicious warm or cold
Great for breakfast, lunch, or dinner
Perfect for meal prep
Ingredients
8 large eggs
½ cup heavy cream or whole milk
2 cups fresh baby spinach
½ cup sun-dried tomatoes, drained and chopped
¾ cup crumbled feta cheese
½ cup shredded mozzarella cheese
2 cloves garlic, minced
½ small onion, finely diced
1 tablespoon olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
Optional Garnish
Fresh parsley
Fresh basil
Extra feta
Cracked black pepper
A drizzle of olive oil
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F).
Grease a 9-inch pie dish or similar baking dish with butter or olive oil.
Step 2: Cook the Onion and Garlic
Heat the olive oil in a skillet over medium heat.
Add the diced onion and cook for approximately 3–4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
Be careful not to let the garlic burn.
Step 3: Add the Spinach
Add the fresh spinach to the skillet.
Cook for 1–2 minutes, stirring frequently, until wilted.
Remove from the heat.
If there is excess liquid in the skillet, drain it well.
Step 4: Prepare the Egg Mixture
Crack the eggs into a large bowl.
Add the heavy cream, oregano, basil, salt, black pepper, and red pepper flakes if using.
Whisk until smooth and well combined.
Step 5: Add the Fillings
Add the cooked spinach mixture, chopped sun-dried tomatoes, feta, and mozzarella to the egg mixture.
Stir gently until everything is evenly distributed.
Step 6: Fill the Baking Dish
Pour the mixture into the prepared dish.
Use a spatula to spread the vegetables and cheese evenly.
Sprinkle a little extra feta over the top if desired.
Step 7: Bake
Bake for approximately 35–40 minutes, or until the edges are lightly golden and the center is set.
The middle may have a very slight jiggle when you first remove it from the oven, but it should not look liquid.
Step 8: Rest Before Slicing
Allow the quiche to rest for 10 minutes before slicing.
This gives the eggs time to finish setting and makes cleaner slices.
Garnish with fresh basil or parsley and serve.
My Best Tips
Drain the Spinach Well
Spinach releases quite a bit of water while cooking. Removing excess moisture helps prevent a watery quiche.
Don’t Overbake
Overbaking eggs can make them rubbery. Take the quiche out as soon as the center is set.
Let It Rest
That short resting time makes a big difference in texture.
Use Good-Quality Feta
Creamy, tangy feta gives this quiche a wonderful Mediterranean flavor.
Delicious Variations
Mushroom Spinach Quiche
Add sautéed mushrooms for an earthy flavor.
Spinach and Bacon Quiche
Add cooked, crumbled bacon for a smoky, savory twist.
Mediterranean Vegetable Quiche
Add chopped roasted red peppers, olives, and artichoke hearts.
Extra Cheesy Quiche
Add cheddar, Gruyère, or more mozzarella.
Spicy Feta Quiche
Add chopped jalapeños or extra red pepper flakes.
Chicken Spinach Quiche
Add diced cooked chicken for a higher-protein meal.
What to Serve with Crustless Quiche
This quiche pairs beautifully with:
Fresh green salad
Sliced avocado
Roasted tomatoes
Fresh fruit
Cucumber salad
Roasted potatoes
Sautéed mushrooms
Grilled vegetables
For a simple brunch, serve it with a fresh tomato and cucumber salad and a cup of coffee.
Make-Ahead Instructions
This is a wonderful make-ahead breakfast.
Bake the quiche the day before, allow it to cool completely, cover it, and refrigerate.
Reheat individual slices in the microwave or oven until warmed through.
You can also enjoy it cold or at room temperature.
Storage Instructions
Store leftover quiche in an airtight container or tightly covered in the refrigerator for up to 4 days.
Reheat gently to prevent the eggs from becoming tough.
Freezing
Allow the quiche to cool completely.
Wrap individual slices tightly and place them in a freezer-safe container.
Freeze for up to 2 months for best quality.
Thaw overnight in the refrigerator and reheat gently.
Nutritional Information
Approximate per serving:
Calories: 285
Protein: 16g
Fat: 22g
Total Carbohydrates: 7g
Fibre: 2g
Net Carbohydrates: 5g
Nutrition values are estimates and will vary depending on the dairy products, sun-dried tomatoes, and cheese used.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the quiche.
Can I use milk instead of heavy cream?
Absolutely. Whole milk works well and produces a slightly lighter quiche.
Can I make this dairy-free?
Yes. Use a dairy-free milk or cream alternative and suitable dairy-free cheese substitutes.
Can I use fresh tomatoes?
You can, but fresh tomatoes contain more water. Sun-dried tomatoes provide a more concentrated flavor and help keep the quiche from becoming watery.
Can I make it without onions?
Yes. Simply leave them out or replace them with chopped green onions.
Is this quiche keto-friendly?
It can fit into many keto eating plans because it is relatively low in carbohydrates and contains no crust. Check the carbohydrate content of your specific ingredients and adjust your portion accordingly.
Final Thoughts
This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is one of those recipes that makes me happy to have a few simple ingredients in the refrigerator.
The spinach gives it freshness, the sun-dried tomatoes add little bursts of sweet and tangy flavor, and the feta brings that salty, creamy finish I love.
I especially enjoy making it on weekends when everyone is home and breakfast can be slow and relaxed. But it’s just as useful during the week because a slice reheats beautifully.
No crust, no complicated steps, and no need for a special occasion.
Just a warm, flavorful quiche that somehow always disappears faster than expected. 🥚🌿🍅🧀