Crustless Spinach, Sun-Dried Tomato & Feta Quiche

This Crustless Spinach, Sun-Dried Tomato & Feta Quiche is an easy, flavorful breakfast or brunch that comes together without any pastry. Tender spinach, tangy feta, and sweet, savory sun-dried tomatoes are baked into a creamy, fluffy egg mixture with herbs and a touch of garlic. It’s delicious warm or chilled and makes a wonderful make-ahead meal for busy mornings, light lunches, or weekend brunch.

🛒 Ingredients

• 8 large eggs
• ½ cup milk
• ½ cup plain Greek yogurt
• 2 cups fresh spinach, roughly chopped
• ½ cup sun-dried tomatoes, drained and chopped
• ¾ cup crumbled feta cheese
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ¼ cup shredded mozzarella, optional
• 1 tbsp olive oil
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp black pepper
• ¼ tsp salt
• ¼ tsp red pepper flakes, optional
• 2 tbsp chopped fresh parsley or basil

👩‍🍳 Instructions

1. Preheat the oven: Heat 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. Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes. Add the garlic and spinach and cook until the spinach wilts and most of the moisture has evaporated.
3. Add the tomatoes: Stir in the chopped sun-dried tomatoes and cook for another minute. Remove from the heat and allow the mixture to cool slightly.
4. Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, Greek yogurt, oregano, basil, black pepper, salt, and red pepper flakes until smooth.
5. Combine: Stir the sautéed spinach mixture into the egg mixture. Gently fold in the feta and mozzarella if using.
6. Fill the dish: Pour everything into the prepared pie dish and spread the ingredients evenly. Sprinkle a little extra feta and fresh herbs over the top if desired.
7. Bake: Bake for 30–40 minutes, or until the center is set and the top is lightly golden. The quiche should have a slight jiggle in the center but should not look liquid.
8. Rest: Remove from the oven and let it cool for 10 minutes before slicing. This allows the eggs to finish setting and makes the slices easier to serve.

💡 Pro Tips

• Drain the spinach well so the quiche doesn’t become watery.
• Oil-packed sun-dried tomatoes add extra richness, but drain them before chopping.
• For a stronger Mediterranean flavor, add a few chopped Kalamata olives.
• Swap feta for goat cheese if you prefer a creamier, tangier filling.
• Make it ahead and refrigerate for up to 3–4 days. Reheat individual slices gently in the microwave or oven.

🍽️ Serving Ideas

Serve this crustless quiche with a Greek salad, roasted potatoes, fresh fruit, or whole-grain toast. It is also delicious alongside avocado and a simple tomato-cucumber salad.

🌿 Nutrition-Friendly

Because it is crustless, this quiche is naturally lower in carbohydrates than traditional pastry-based quiche. The eggs, Greek yogurt, feta, and spinach also make it a satisfying option for a protein-rich breakfast or light meal.