Description
This Spinach, Ricotta & Sun-Dried Tomato Crustless Quiche is a creamy, savory, protein-rich dish that’s perfect for breakfast, brunch, lunch, or a light dinner. Tender spinach, creamy ricotta, tangy sun-dried tomatoes, and Parmesan come together in a fluffy baked egg mixture with plenty of Italian-inspired flavor. Because there’s no pastry crust, it’s simple to prepare and lets the delicious filling take center stage.
🧾 Ingredients
- 8 large eggs
- 1 cup ricotta cheese
- 2 cups fresh spinach, roughly chopped
- ½ cup sun-dried tomatoes, drained and chopped
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ¼ cup milk
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh basil or parsley, chopped
👩🍳 Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish.
- Sauté the spinach: Heat olive oil in a skillet over medium heat. Add garlic and cook for about 30 seconds. Add spinach and sauté for 2–3 minutes, just until wilted. Remove from heat and let cool slightly.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, ricotta, milk, Parmesan, Italian seasoning, salt, black pepper, and red pepper flakes.
- Add the vegetables: Stir the sautéed spinach and chopped sun-dried tomatoes into the egg mixture.
- Fill the dish: Pour everything into the prepared baking dish. Sprinkle mozzarella evenly over the top.
- Bake: Bake for 30–40 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
- Rest: Remove from the oven and let the quiche rest for 8–10 minutes before slicing. Garnish with fresh basil or parsley.
💡 Pro Tips
- Squeeze out excess moisture from the cooked spinach to prevent a watery quiche.
- For the best flavor, use sun-dried tomatoes packed in oil and drain them well.
- Don’t overbake—the quiche should be just set in the center and slightly soft when removed from the oven.
- Add mushrooms, roasted red peppers, feta, or fresh herbs for an easy variation.
- Leftovers can be refrigerated for up to 3–4 days and reheated gently.
🍽️ Serving Ideas
Serve warm with a simple green salad, roasted vegetables, fresh fruit, or whole-grain toast. It also makes an excellent make-ahead breakfast because individual slices can be reheated quickly.
🥗 Approximate Nutrition
Per serving (1 of 6): ~250 calories | Protein: 16g | Carbohydrates: 7g | Fat: 17g | Fiber: 2g
