🥬 Spinach, Sun-Dried Tomato & Feta Crustless Quiche

There are some recipes that look simple on paper but somehow taste like you put so much more effort into them. This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is exactly that kind of recipe.

I love making it on a slow weekend morning when I want something warm and savory without spending the whole morning in the kitchen. One time I had a bag of spinach, some sun-dried tomatoes, and feta waiting in the fridge, so I decided to turn them into a crustless quiche.

It was one of those “let’s see what happens” meals that ended up being much better than expected.

The spinach becomes tender, the sun-dried tomatoes add little bursts of sweet-tangy flavor, and the feta gives everything that salty, creamy Mediterranean touch. The eggs bake into a soft, delicate custard that holds everything together beautifully.

And because there is no pastry crust, the whole recipe feels lighter and much easier.

It’s the kind of breakfast I make when I want something comforting but still fresh—and it’s just as good for lunch or a simple dinner.

❤️ Why You’ll Love This Crustless Quiche

• No pastry crust to make or roll
• Easy one-dish breakfast or brunch
• Naturally low in carbohydrates
• Packed with spinach and flavorful sun-dried tomatoes
• Salty, creamy feta in every bite
• Delicious warm, room temperature, or chilled
• Excellent for meal prep
• Easy to customize
• Vegetarian
• Great for breakfast, lunch, brunch, or a light dinner

The combination of spinach, feta, sun-dried tomatoes, eggs, and herbs is commonly used in crustless quiche recipes, and removing the crust makes preparation especially straightforward.

🛒 Ingredients You’ll Need

For the Quiche

• 8 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 5 cups fresh spinach, roughly chopped
• 3/4 cup sun-dried tomatoes, drained and sliced
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella, optional
• 1/4 cup grated Parmesan
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or less depending on the feta
• Pinch of red pepper flakes, optional

For the Top

• 2 tablespoons crumbled feta
• 1 tablespoon chopped sun-dried tomatoes
• 1 tablespoon Parmesan
• 1 tablespoon chopped fresh parsley or dill

Important: If your sun-dried tomatoes are packed in oil, drain them well before chopping. If they’re very salty, you may also want to reduce the added salt.

🥚 How to Make Spinach, Sun-Dried Tomato & Feta Crustless Quiche

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 9-inch deep-dish pie plate or similar baking dish with olive oil or nonstick spray.

A deep dish gives the quiche enough room to rise slightly without spilling over.

2. Cook the Onion and Garlic

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for about 3–4 minutes, until softened.

Add the minced garlic and cook for another 30 seconds.

You don’t want the garlic to brown too much. Just let it become fragrant.

3. Add the Spinach

Add the chopped spinach to the skillet.

It may look like far too much at first, but don’t worry—it will shrink dramatically.

Cook for 2–3 minutes, stirring frequently, until wilted.

The Important Part: Remove Excess Moisture

Transfer the spinach mixture to a fine-mesh strainer or clean kitchen towel.

Press or squeeze out as much excess liquid as you can.

This step is extremely important.

Spinach contains a surprising amount of water, and too much moisture can leave a crustless quiche watery or prevent the custard from setting properly.

Let the spinach cool slightly.

🍅 4. Prepare the Sun-Dried Tomatoes

Drain the sun-dried tomatoes well.

Slice them into smaller pieces so you get little bursts of tomato throughout the quiche instead of large chewy pieces.

I like using oil-packed sun-dried tomatoes because they have such a concentrated flavor, but make sure you drain away excess oil first.

🥣 5. Make the Egg Mixture

In a large mixing bowl, whisk together:

• Eggs
• Whole milk
• Heavy cream
• Parmesan
• Oregano
• Thyme
• Paprika
• Black pepper
• Salt
• Red pepper flakes, if using

Whisk until smooth.

Don’t overbeat the eggs. You simply want everything evenly combined.

The heavy cream makes the custard rich and silky, while the milk keeps it from becoming too heavy.

🧀 6. Add the Filling

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

Stir in:

• Sun-dried tomatoes
• Feta
• Mozzarella, if using

Give everything a gentle stir.

You want the ingredients evenly distributed throughout the custard.

🥧 7. Fill the Baking Dish

Pour the mixture into your prepared baking dish.

Sprinkle the remaining feta, Parmesan, and chopped sun-dried tomatoes over the top.

Finish with a little fresh parsley or dill.

Don’t fill the dish completely to the rim—the quiche will puff slightly as it bakes.

🔥 8. Bake

Place the quiche in the center of the oven.

Bake for 40–50 minutes, depending on the depth of your baking dish.

The edges should be set and lightly golden, while the center should have just a slight jiggle.

You don’t want the middle to look completely liquid, but you also don’t want to bake it until it’s completely firm and dry.

If the top starts browning too quickly, loosely cover it with foil for the remaining baking time.

⏰ 9. Let It Rest

This is one step I wouldn’t skip.

Remove the quiche from the oven and let it rest for 10–15 minutes before slicing.

The center will continue to set as it cools.

You’ll also get much cleaner slices.

I know it’s tempting to cut into it immediately because the smell is incredible, but those few extra minutes are worth it.

✨ My Best Tips for a Perfect Crustless Quiche

Squeeze the spinach really well

This is probably the most important tip.

Too much spinach moisture can make the custard watery.

Don’t overbake

A quiche should have a tender, creamy center.

If you bake it until it’s completely firm and dry, the eggs can become rubbery.

Watch the salt

Feta and sun-dried tomatoes can both be salty, so taste your filling before adding too much additional salt.

Use a deep pie dish

The mixture is fairly generous, so a deep 9-inch pie dish works better than a shallow one.

Let it rest

The quiche becomes easier to slice and the texture improves as it cools slightly.

Drain oil-packed tomatoes

A little oil adds wonderful flavor, but excess oil can make the finished quiche greasy.

🌿 Fresh vs. Frozen Spinach

You can use either.

Fresh Spinach

Fresh spinach has a lovely flavor and only needs a couple of minutes in the skillet.

Frozen Spinach

Frozen chopped spinach is convenient and works very well.

Thaw it completely and squeeze out as much liquid as possible before adding it.

In fact, frozen spinach can be especially convenient when you’re making this for meal prep.

🧀 What Cheese Works Best?

Feta is the star here, but you can add other cheeses for a slightly different texture.

Mozzarella

Makes the quiche softer and stretchier.

Parmesan

Adds a nutty, savory flavor.

Goat Cheese

Creates a creamier, tangier filling.

Gruyère

Adds a richer, slightly nutty flavor.

Cheddar

Not traditionally Mediterranean, but surprisingly delicious if you want a more comforting, cheesy version.

🌞 Easy Variations

Mediterranean Crustless Quiche

Add:

• Kalamata olives
• Roasted red peppers
• Extra oregano
• Fresh parsley

The combination of olives, feta, spinach, and sun-dried tomatoes gives the quiche an even stronger Mediterranean character.

Mushroom Spinach Quiche

Sauté 1 cup sliced mushrooms with the onion before adding the spinach.

Cook the mushrooms until most of their moisture has evaporated.

Spinach, Feta & Bacon Quiche

Add 1/2 cup cooked crumbled bacon.

The smoky bacon works beautifully with the tangy feta.

Greek-Inspired Quiche

Add:

• Fresh dill
• Green onions
• Kalamata olives
• Feta
• Lemon zest

It’s bright, fresh, and especially good served with cucumber and tomato salad.

Spicy Spinach Quiche

Add extra red pepper flakes or finely diced jalapeño.

Extra Vegetable Quiche

Add finely chopped:

• Bell pepper
• Zucchini
• Mushrooms
• Broccoli

Just remember to cook moisture-heavy vegetables first so they don’t make the quiche watery.

🥗 What to Serve With It

This quiche is satisfying enough to stand on its own, but I love serving it with something fresh.

Try it with:

• Simple green salad
• Cucumber and tomato salad
• Avocado
• Roasted vegetables
• Fresh berries
• Greek salad
• Sautéed mushrooms
• Crispy bacon
• Fresh fruit

For brunch, a simple salad dressed with lemon and olive oil is especially good alongside the rich feta and egg custard.

☕ Perfect for Breakfast or Brunch

One of the things I love most about crustless quiche is how versatile it is.

You can make it on a Sunday morning and serve it warm with coffee.

You can make it ahead for a brunch gathering.

You can slice it into portions for weekday breakfasts.

Or you can serve it for dinner with a big salad when you want something easy and comforting.

It’s one of those recipes that doesn’t really belong to one meal.

🌙 Can You Make It Ahead?

Absolutely.

You can prepare the entire quiche up to 24 hours ahead.

Bake it according to the recipe, allow it to cool completely, cover it tightly, and refrigerate.

When you’re ready to serve, warm it gently in a 300–325°F oven until heated through.

It can also be served at room temperature, which makes it particularly convenient for brunch.

🧊 How to Store Leftovers

Allow the quiche to cool before covering it.

Store in the refrigerator for up to 4 days.

Keep individual slices in airtight containers for easy breakfasts or lunches.

To reheat, microwave individual slices for about 30–60 seconds, or warm them in a 325°F oven until heated through.

The oven gives you the best texture.

❄️ Can You Freeze Crustless Quiche?

Yes.

Let the baked quiche cool completely.

Slice it into individual portions and wrap each piece tightly.

Place the wrapped slices in a freezer-safe container or bag.

Freeze for up to 2 months for the best quality.

Thaw overnight in the refrigerator and reheat gently.

The texture may be slightly softer after freezing, but it still makes a very convenient make-ahead breakfast.

🥚 How Do I Know When Quiche Is Done?

The edges should look set and slightly puffed.

The center should have a gentle jiggle when you carefully move the dish.

If the center is still visibly liquid, give it another 5–10 minutes.

Remember that the quiche continues cooking and setting after you remove it from the oven.

❓ Frequently Asked Questions

Is crustless quiche keto?

This recipe is naturally low in carbohydrates because it doesn’t contain a pastry crust. The exact carbohydrate count depends on the milk, sun-dried tomatoes, and other ingredients you use.

Can I use only heavy cream?

Yes. Replace the milk with additional heavy cream for a richer quiche.

Can I use almond milk?

Yes. Unsweetened almond milk can be substituted for the whole milk, although the finished quiche will be slightly less rich.

Why is my quiche watery?

The most common reason is excess moisture from spinach or other vegetables. Cook the spinach first and squeeze it very well before adding it to the egg mixture.

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much liquid as possible.

Can I skip the Parmesan?

Absolutely. The Parmesan adds extra savory flavor, but the quiche will still work without it.

Can I add meat?

Yes. Cooked bacon, sausage, ham, or shredded chicken can all work well.

Can I make mini crustless quiches?

Yes. Divide the mixture among greased muffin cups and reduce the baking time. Start checking them around 20–25 minutes.

Can I serve this cold?

Definitely. Crustless quiche is delicious warm, at room temperature, or chilled.

How far ahead can I make it?

For the best texture, make it up to 24 hours ahead, although properly refrigerated leftovers will keep for several days.

📝 Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 40–50 minutes
Resting Time: 10–15 minutes
Total Time: About 1 hour 10 minutes
Servings: 6–8
Category: Breakfast, Brunch, Lunch
Cuisine: Mediterranean-inspired
Method: Baked
Crust: None

🥬 Spinach, Sun-Dried Tomato & Feta Crustless Quiche Recipe

Ingredients

• 8 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 5 cups fresh spinach, chopped
• 3/4 cup sun-dried tomatoes, drained and sliced
• 1 cup crumbled feta
• 1/2 cup mozzarella, optional
• 1/4 cup Parmesan
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt, or to taste
• Pinch of red pepper flakes, optional

Instructions

1. Preheat oven to 350°F (175°C) and grease a deep 9-inch pie dish.
2. Heat olive oil in a skillet over medium heat.
3. Cook onion for 3–4 minutes until softened.
4. Add garlic and cook for 30 seconds.
5. Add spinach and cook until wilted.
6. Transfer spinach to a strainer or towel and squeeze out excess moisture.
7. Whisk eggs, milk, cream, Parmesan, oregano, thyme, paprika, pepper, salt, and red pepper flakes.
8. Stir in spinach, sun-dried tomatoes, feta, and mozzarella.
9. Pour mixture into the prepared baking dish.
10. Sprinkle additional feta and Parmesan over the top.
11. Bake for 40–50 minutes, until the edges are set and the center has only a slight jiggle.
12. Rest for 10–15 minutes.
13. Slice and serve warm, at room temperature, or chilled.

❤️ Final Thoughts

This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is exactly the kind of recipe I like keeping in my regular rotation.

It’s simple enough for a weekday breakfast, pretty enough for brunch, and filling enough to serve for dinner with a crisp salad.

I especially love that first bite—the soft egg custard, salty feta, tender spinach, and little bursts of sweet-tangy sun-dried tomato all coming together.

And because there’s no crust to fuss with, it feels almost effortless.

Sometimes the best recipes really are the uncomplicated ones: a handful of good ingredients, one baking dish, and a little time in the oven.

This is definitely one I’d happily make again and again.