The photo shows a thick, creamy crustless quiche with spinach, sun-dried tomatoes and feta. The recipe below is designed to give you that tall, richly filled texture rather than a thin egg casserole. Similar current recipes use eggs, milk/cream, spinach, sun-dried tomatoes and feta, with the vegetables cooked first to remove excess moisture.
Yield: 8 generous slices
Prep: 20 minutes
Cook: 40–50 minutes
Rest: 10–15 minutes
Total: about 1 hour 15 minutes
Ingredients
Quiche
8 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
150 g fresh spinach, roughly chopped — about 5 cups
¾ cup (100 g) sun-dried tomatoes, drained and sliced
1 cup (150 g) crumbled feta cheese
1 small onion, finely diced
2–3 garlic cloves, minced
2 tbsp olive oil
½ tsp salt
½ tsp freshly ground black pepper
1 tsp dried oregano
½ tsp dried thyme
½ tsp paprika
Pinch of red-pepper flakes, optional
2 tbsp chopped fresh parsley or dill
Optional for an extra-creamy center
¼ cup (25–30 g) grated Parmesan
¼ cup shredded mozzarella
The combination of feta plus Parmesan/mozzarella is optional; feta alone works very well. Comparable recipes use feta with Parmesan or another cheese for additional flavor and texture.
Step-by-Step Instructions
1. Prepare the baking dish
Use a 9-inch / 23-cm deep pie dish, cake pan, or small casserole dish.
For the tall appearance in your photograph, choose a deep dish rather than a very wide shallow pan.
Lightly grease it with olive oil or butter.
Preheat the oven to:
190°C / 375°F conventional
or approximately 175°C / 350°F fan-forced.
Current crustless versions commonly bake around 375°F until the center is set.
2. Prepare the sun-dried tomatoes
If you’re using oil-packed sun-dried tomatoes, drain them well.
Pat them with paper towels to remove excess oil.
Slice into small strips.
This is important because excess oil can make the quiche greasy.
Tip: Don’t throw away the tomato oil—it is excellent for sautéing the spinach or onions.
3. Cook the onion and garlic
Heat 2 tablespoons olive oil in a skillet over medium heat.
Add the diced onion.
Cook for approximately 3–4 minutes, until softened.
Add garlic and cook for another 30 seconds.
Don’t brown the garlic.
4. Add the spinach
Add the chopped spinach to the pan.
Cook for 2–3 minutes, stirring frequently, until wilted.
Remove from the heat.
Very important:
Allow the spinach mixture to cool for several minutes.
Then squeeze or press out excess moisture.
Too much water from spinach is one of the main reasons a crustless quiche becomes watery. Recipes for this style specifically recommend cooking spinach and removing excess moisture before incorporating it.
5. Make the custard
Crack the 8 eggs into a large mixing bowl.
Add:
milk
heavy cream
salt
black pepper
oregano
thyme
paprika
Whisk until smooth.
Don’t whip aggressively—you don’t want a huge amount of air in the mixture.
6. Add the fillings
Add approximately:
¾ of the spinach
¾ of the sun-dried tomatoes
about ¾ of the feta
Add Parmesan or mozzarella if using.
Stir gently.
Reserve some spinach, tomatoes and feta for the top.
7. Fill the dish
Pour the mixture into the greased baking dish.
Scatter the reserved:
spinach
sun-dried tomatoes
feta
over the surface.
This gives you the beautiful red, green and white appearance visible in the photograph.
Add a little fresh parsley or dill.
For an especially attractive finish, place several strips of sun-dried tomato on top rather than mixing every piece into the custard.
8. Bake
Place the dish on a baking sheet—this makes it easier to handle and catches any accidental overflow.
Bake for approximately:
40–50 minutes at 190°C / 375°F.
Start checking around 35–40 minutes.
The quiche is done when:
the edges are set
the top is lightly golden
the center is set but may have a very slight wobble
a knife inserted near the center comes out without liquid egg
Published crustless versions generally fall around 30–45 minutes, depending on the size and depth of the dish.
Don’t overbake.
Eggs become rubbery when cooked too long. The center should finish setting as the quiche rests.
9. Rest before cutting
Remove from the oven.
Let it rest for 10–15 minutes.
This is essential for clean slices. Similar recipes recommend resting before serving so the egg custard can finish setting.
For the tall, clean slice shown in your photograph, wait closer to 15 minutes.
10. Finish and serve
Drizzle with a tiny amount of good olive oil.
Garnish with:
fresh parsley
fresh dill
thyme leaves
a few chili flakes
Serve warm or at room temperature.
It is excellent with a simple green salad, roasted potatoes, tomatoes or crusty bread.
Nut Information
Is this recipe nut-free?
Yes, the recipe itself contains no peanuts or tree nuts.
There are, however, some important considerations for people with allergies.
Main allergens
Contains:
Eggs
Milk/dairy — feta, milk, cream and optional Parmesan/mozzarella
Does not intentionally contain:
Peanuts
Tree nuts
Wheat
Gluten
A current version of this particular style of crustless quiche also lists it as naturally free from peanuts and tree nuts, while noting that packaged ingredients should be checked for cross-contact.
For a severe nut allergy
Check the labels on:
sun-dried tomatoes
feta
cream
spices
packaged shredded cheese
Look for manufacturer statements concerning “may contain nuts” or shared equipment.
Gluten-Free
Because there is no pastry crust, this quiche is naturally gluten-free provided all packaged ingredients are gluten-free.
Pay particular attention to flavored or seasoned sun-dried tomatoes and processed cheese if preparing it for someone with celiac disease or a severe gluten allergy.
Crustless quiche is specifically used as a gluten-free alternative to traditional pastry quiche.
Dairy-Free Option
Replace:
whole milk → unsweetened oat milk or another suitable plant milk
heavy cream → dairy-free cooking cream
feta → dairy-free feta alternative
Omit Parmesan/mozzarella.
A dairy-free spinach, feta-style quiche can be made using plant-based feta and non-dairy milk.
Fresh vs Frozen Spinach
Fresh spinach
Best for the appearance in your photograph.
Use approximately 150 g / 5 cups fresh spinach.
Frozen spinach
You can absolutely use it.
Use approximately 225–250 g frozen spinach, thaw it completely, and squeeze out as much water as possible before adding it.
This is especially important because frozen spinach can introduce substantial extra moisture.
Approximate Nutrition
For 1/8 of the quiche, using whole milk, cream and feta and without optional extra cheese:
Nutrient Approximate
Calories 300–340 kcal
Protein 18–20 g
Carbohydrates 8–12 g
Fat 21–24 g
Fiber 2–3 g
Sugar 4–6 g
Sodium ~500–700 mg
Actual nutrition varies considerably with the feta, sun-dried tomatoes and amount of oil used.
Chef’s Tips for the Best Result
For a taller quiche
Use a deep 9-inch dish rather than a large shallow dish.
For a creamy texture
Use the combination of whole milk + heavy cream rather than milk alone.
For stronger Mediterranean flavor
Add:
½ tsp basil
½ tsp oregano
fresh dill
a little lemon zest
For a spicy version
Add:
red pepper flakes
cayenne
finely chopped fresh chili
For extra tomato flavor
Use oil-packed sun-dried tomatoes and reserve a teaspoon of their oil for sautéing.
For a golden top
Sprinkle a small amount of Parmesan over the surface during the final 10 minutes.
Frequently Asked Questions
Q: Why is my crustless quiche watery?
Usually because the spinach wasn’t drained sufficiently, the tomatoes contained too much oil/moisture, or the quiche was underbaked.
Cook and drain the spinach thoroughly and drain the sun-dried tomatoes well.
Q: Why did my quiche puff up and then collapse?
That’s normal to some degree.
Egg custard expands in the oven and settles as it cools. A slight reduction in height is expected.
Q: Why is my quiche rubbery?
It was probably baked too long or at too high a temperature.
Remove it when the center is just set rather than waiting until it becomes completely firm in the oven.
Q: Can I prepare it the night before?
Yes.
Bake it, cool it, cover it and refrigerate.
Reheat gently the following day.
A current crustless recipe recommends making the quiche up to two days ahead and refrigerating it before reheating.
Q: Can I eat it cold?
Yes. It is excellent cold or at room temperature.
Q: Can I freeze it?
Yes, although the texture can become slightly less creamy after freezing.
For best results, cool completely, cut into portions and wrap individually.
Q: Can I use cottage cheese?
Yes. Replace part of the feta with cottage cheese for a softer, higher-protein filling.
However, keep some feta because it provides the characteristic salty Mediterranean flavor.
Q: Can I add mushrooms?
Absolutely.
Sauté them first until their water has evaporated. Don’t add raw mushrooms directly because they can release water into the custard.
Q: Can I add onions?
Yes, and I highly recommend them. Caramelized or simply softened onion adds sweetness and depth.
Q: Can I make individual mini quiches?
Yes.
Divide the mixture among greased muffin cups and begin checking around 18–25 minutes, depending on size.
Q: Can I make it without cream?
Yes.
Use 1½ cups milk in total instead of milk plus cream. The result will be lighter and slightly less rich.
Q: What cheese works besides feta?
Good choices include:
goat cheese
mozzarella
Parmesan
Gruyère
cheddar
For the flavor shown in the picture, though, feta is the best choice.
Q: What should I serve with it?
Try:
mixed green salad
tomato-cucumber salad
avocado
roasted potatoes
crusty bread
lemony arugula salad
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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