Spinach, Sun-Dried Tomato & Feta Crustless Quiche
There are some recipes that make me excited simply because I know how easy they’re going to be. This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is definitely one of them.
It’s creamy, savory, packed with spinach, and dotted with sweet, tangy sun-dried tomatoes and salty feta. And because there’s no crust, you skip all the fuss of rolling pastry while still getting that satisfying quiche texture.
I made this one on a lazy weekend morning when I wanted something a little more special than scrambled eggs. I had spinach and feta in the refrigerator, grabbed a jar of sun-dried tomatoes, and decided to throw everything together.
The result was even better than I expected.
The edges turned lightly golden, the center stayed soft and creamy, and the feta melted into little pockets of salty goodness. My family kept sneaking slices from the pan, and by lunchtime, there wasn’t much left.
It’s now one of those recipes I love making when I want an easy breakfast, brunch, or light dinner.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: About 50 minutes
Servings: 6
Course: Breakfast, Brunch, or Light Dinner
Cuisine: Mediterranean-inspired
Ingredients
8 large eggs
1 cup heavy cream or half-and-half
2 cups fresh spinach, roughly chopped
½ cup sun-dried tomatoes, drained and chopped
¾ cup crumbled feta cheese
½ cup shredded mozzarella, optional
2 cloves garlic, minced
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
1 tablespoon olive oil
How to Make Spinach, Sun-Dried Tomato & Feta Crustless Quiche
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 cooking spray.
2. Cook the Spinach
Heat the olive oil in a skillet over medium heat.
Add the chopped spinach and minced garlic.
Cook for about 2–3 minutes, just until the spinach wilts.
Remove from the heat and let it cool slightly.
If the spinach releases a lot of liquid, drain it well. Excess moisture can make the quiche watery.
3. Prepare the Egg Mixture
In a large bowl, whisk together:
Eggs
Heavy cream
Italian seasoning
Black pepper
Salt
Whisk until smooth and well combined.
4. Add the Fillings
Stir the cooked spinach, chopped sun-dried tomatoes, feta, and mozzarella into the egg mixture.
Give everything a gentle stir so the ingredients are evenly distributed.
5. Pour Into the Dish
Pour the mixture into your prepared baking dish.
Spread the spinach, tomatoes, and feta evenly across the top.
6. Bake
Place the dish in the preheated oven.
Bake for approximately 35–40 minutes, or until the edges are golden and the center is set but still slightly soft.
The quiche will continue to firm up as it cools.
7. Rest Before Slicing
Let the quiche rest for 10 minutes before slicing.
This makes it much easier to cut clean pieces.
Why You’ll Love This Quiche
No crust to prepare
Easy one-bowl filling
Great for breakfast or brunch
Naturally low-carb
Packed with vegetables
Creamy and flavorful
Excellent for meal prep
Delicious warm or cold
Easy to customize
The Secret to a Perfect Crustless Quiche
The biggest trick is controlling moisture.
Spinach contains a surprising amount of water, so it’s important to cook it first and drain away excess liquid.
The same goes for sun-dried tomatoes packed in oil—drain them well before chopping.
This keeps the egg mixture creamy rather than watery.
My Best Tips
Don’t Overbake It
The center should have just a slight jiggle when you remove the quiche from the oven.
Overbaking can make the eggs rubbery.
Drain the Spinach Well
This is especially important if you’re using frozen spinach.
Use Full-Fat Feta
It gives the quiche a much creamier, richer flavor.
Let It Rest
Give the quiche at least 10 minutes before slicing.
Don’t Overfill the Dish
Leave enough room for the egg mixture to expand slightly as it cooks.
Can I Use Frozen Spinach?
Absolutely.
Use about 1 cup frozen chopped spinach, thawed and squeezed very dry.
Removing as much water as possible is essential.
Can I Use Fresh Tomatoes?
Yes, although sun-dried tomatoes give the dish a much more concentrated flavor.
If using fresh tomatoes, remove excess seeds and moisture first.
Can I Use Different Cheese?
Definitely.
Try:
Goat cheese
Cheddar
Mozzarella
Gruyère
Parmesan
Swiss cheese
Monterey Jack
Feta is my favorite because its salty flavor works beautifully with the sweet sun-dried tomatoes.
Can I Add Mushrooms?
Absolutely.
Sauté sliced mushrooms with the spinach before adding them to the egg mixture.
Can I Add Onions?
Yes.
Caramelized or sautéed onions add wonderful sweetness.
Red onion, yellow onion, and shallots all work well.
Can I Add Bell Peppers?
Definitely.
Red, yellow, or roasted bell peppers are delicious in this quiche.
Sauté them first to remove excess moisture.
Can I Add Bacon?
Absolutely.
Crispy crumbled bacon makes this quiche extra savory.
Cook the bacon separately, drain it well, and stir it into the filling.
Can I Add Sausage?
Yes.
Cooked breakfast sausage, Italian sausage, or turkey sausage all work well.
Is This Keto?
Yes, this quiche can fit very well into a keto or low-carb lifestyle.
The exact carbohydrate count will depend on the sun-dried tomatoes, dairy products, and other ingredients you use.
Serve it with avocado or a simple green salad for a satisfying low-carb meal.
Is This Gluten-Free?
Yes.
The basic recipe contains no wheat-based crust, making it naturally gluten-free.
Always check packaged ingredients if you’re preparing it for someone with celiac disease or a serious gluten sensitivity.
Can I Make It Dairy-Free?
Yes, although the texture will change.
Use an unsweetened dairy-free cream alternative and a dairy-free feta substitute.
Can I Make It Ahead?
Absolutely.
This is one of the reasons I love crustless quiche.
Bake it the night before, let it cool completely, cover it, and refrigerate.
It makes breakfast the next morning incredibly easy.
How Long Does It Last?
Store it covered in the refrigerator for approximately 3–4 days.
Can I Freeze It?
Yes.
Let the quiche cool completely, then wrap individual slices tightly and place them in a freezer-safe container.
Freeze for up to approximately 2–3 months for best quality.
Thaw overnight in the refrigerator before reheating.
How Do I Reheat It?
For the best texture, reheat slices in a 325°F (165°C) oven until warmed through.
You can also microwave individual slices for about 30–60 seconds, depending on your microwave.
What Should I Serve With It?
For breakfast or brunch, serve it with:
Fresh fruit
Avocado
Roasted potatoes
Crispy bacon
Fresh berries
Green salad
For dinner, I love serving it with a simple Mediterranean salad dressed with lemon and olive oil.
Can I Eat It Cold?
Yes!
It’s delicious chilled or at room temperature, which makes it particularly convenient for meal prep.
Frequently Asked Questions
Why is my crustless quiche watery?
The most common reason is excess moisture from spinach or other vegetables.
Cook vegetables first and drain them thoroughly.
Why did my quiche puff up?
That’s completely normal.
Eggs expand while baking and then settle as the quiche cools.
Why is the center still soft?
A slight jiggle is normal when it first comes out of the oven.
Allow it to rest for about 10 minutes, and it should firm up.
Can I make this in a muffin tin?
Yes!
Grease a muffin tin well, divide the mixture evenly, and bake until the centers are set.
Mini crustless quiches are perfect for meal prep.
Can I make this without cream?
Yes.
Whole milk or half-and-half can be used, although the finished quiche will be slightly lighter.
Approximate Nutrition
Per serving, depending on the exact ingredients used:
Calories: approximately 300–350
Protein: approximately 17–20g
Fat: approximately 23–27g
Total Carbohydrates: approximately 7–9g
Fiber: approximately 1–2g
Net Carbohydrates: approximately 5–8g
Nutrition is an estimate and will vary according to brands, portion size, and substitutions.
Final Thoughts
This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is proof that breakfast doesn’t need to be complicated to feel special.
I love the combination of flavors.
The spinach brings freshness.
The sun-dried tomatoes add little bursts of sweet, tangy flavor.
And the feta gives everything that salty, creamy finish that makes you want just one more bite.
It’s also one of those recipes that works at almost any time of day.
Serve it for breakfast with coffee.
Put it on a brunch table with fresh fruit.
Pack a slice for lunch.
Or serve it with a salad for an easy dinner.
And because there’s no crust, you don’t have to worry about pastry, rolling dough, or blind baking.
Just whisk, mix, pour, and bake.
The first time I made it, I thought I might have leftovers for several days.
That didn’t happen.
Everyone kept coming back for another little slice, and by the next morning, there was barely enough left for breakfast.
Since then, I’ve made it with mushrooms, roasted peppers, and even a little crispy bacon when I’m feeling indulgent.
But the original spinach, sun-dried tomato, and feta combination remains my favorite.
It’s colorful, flavorful, comforting, and incredibly easy.
If you’re looking for a make-ahead breakfast or a simple low-carb dinner, this is definitely one to keep in your recipe rotation.
Sometimes the simplest recipes become the ones you find yourself making again and again. 🥬🍅🧀