Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Description

Spinach, Sun-Dried Tomato & Feta Crustless Quiche is a delicious Mediterranean-inspired dish that’s light, protein-rich, and naturally gluten-free. Fluffy eggs are combined with tender spinach, tangy sun-dried tomatoes, creamy feta cheese, and aromatic herbs to create a satisfying meal that’s perfect for breakfast, brunch, lunch, or even a quick dinner. Since there’s no crust, it’s simple to prepare while still delivering plenty of flavor in every bite.

Ingredients

• 8 large eggs
• ½ cup whole milk or unsweetened almond milk
• 2 cups fresh spinach, roughly chopped
• ⅓ cup sun-dried tomatoes, chopped (oil-packed, drained)
• ¾ cup crumbled feta cheese
• ¼ cup finely diced red onion
• 2 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish with olive oil.
2. Heat the olive oil in a skillet over medium heat. Sauté the onion for 2–3 minutes until softened, then add the garlic and cook for 30 seconds.
3. Stir in the spinach and cook just until wilted. Remove from the heat and allow the mixture to cool slightly.
4. In a large mixing bowl, whisk together the eggs, milk, oregano, basil, salt, and black pepper until smooth.
5. Fold in the cooked spinach mixture, chopped sun-dried tomatoes, and half of the feta cheese.
6. Pour the mixture into the prepared baking dish and sprinkle the remaining feta evenly over the top.
7. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
8. Let the quiche rest for 5–10 minutes before slicing. Garnish with fresh parsley and serve warm or at room temperature.

Nutrition (Approximate Per Serving)

• Calories: 245
• Protein: 18g
• Carbohydrates: 5g
• Fat: 17g
• Fiber: 1g
• Sugar: 2g

Tips

• Squeeze excess moisture from the cooked spinach to prevent a watery quiche.
• Use oil-packed sun-dried tomatoes for the richest flavor, and drain them well before chopping.
• Add chopped mushrooms, roasted red peppers, or olives for extra Mediterranean flavor.
• Allow the quiche to cool slightly before slicing for cleaner portions.
• Leftovers make an excellent meal-prep option and can be enjoyed warm or cold.

Frequently Asked Questions

1. Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before adding it to the egg mixture.

2. Can I make this quiche ahead of time?
Absolutely. Bake it a day in advance, refrigerate, and gently reheat before serving.

3. Is this recipe gluten-free?
Yes. Since it doesn’t contain a crust, it’s naturally gluten-free.

4. Can I substitute the feta cheese?
Yes. Goat cheese, ricotta, or shredded mozzarella are all good alternatives, though feta provides the classic Mediterranean flavor.

5. How should I store leftovers?
Store cooled slices in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.

6. What can I serve with this crustless quiche?
It pairs beautifully with a Greek salad, roasted vegetables, fresh fruit, avocado slices, or a bowl of tomato soup.