Spinach, Sun-Dried Tomato & Feta Crustless Quiche

A savory, creamy baked quiche packed with spinach, tangy feta, and flavorful sun-dried tomatoes. It’s crustless, making it simple to prepare and perfect for breakfast, brunch, lunch, or a light dinner.

Ingredients

8 large eggs
1 cup whole milk or half-and-half
1 cup fresh spinach, roughly chopped
½ cup sun-dried tomatoes, drained and chopped
¾ cup crumbled feta cheese
½ cup shredded mozzarella cheese
¼ cup finely diced onion
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
2 tablespoons chopped fresh parsley, optional

Instructions

Preheat the oven:
Heat oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish with olive oil or nonstick spray.
Cook the vegetables:
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes. Add garlic and cook for another 30 seconds.
Add spinach:
Add the chopped spinach and cook for 1–2 minutes, just until wilted. Remove from the heat and allow it to cool slightly.
Prepare the egg mixture:
In a large bowl, whisk together the eggs and milk until smooth. Stir in oregano, thyme, black pepper, and salt.
Combine:
Add the cooked spinach mixture, sun-dried tomatoes, feta, and mozzarella. Stir gently until everything is evenly distributed.
Fill the dish:
Pour the mixture into the prepared baking dish. Sprinkle a little extra feta and sun-dried tomato over the top if desired.
Bake:
Bake for 35–45 minutes, until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
Rest:
Let the quiche cool for 10–15 minutes before slicing. Garnish with fresh parsley or thyme.

Tips

Prevent watery quiche: Squeeze excess moisture from cooked spinach before adding it.
Sun-dried tomatoes: If packed in oil, drain well and pat dry.
Cheese: Goat cheese can replace some or all of the feta.
Extra vegetables: Mushrooms, bell peppers, zucchini, or roasted red peppers work well.
Make ahead: Bake, cool, cover, and refrigerate. Reheat individual slices in the microwave or oven.
Freezing: Cool completely, wrap individual slices well, and freeze. Thaw in the refrigerator before reheating.

Nut Information

This recipe contains no tree nuts or peanuts as written. For allergies, check packaged feta, mozzarella, milk, sun-dried tomatoes, and seasonings for facility/allergen statements.

Q&A

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before using.

Can I make this without mozzarella?
Absolutely. Use additional feta, or substitute another melting cheese.

Can I use egg whites?
Yes, although the texture will be lighter and less rich than when made with whole eggs.

How do I know when it is done?
The center should look set rather than liquid or wobbly, and the top should be lightly golden.

Can I make it the night before?
Yes. Refrigerate after cooling and gently reheat before serving.

How long does it keep?
Store covered in the refrigerator for up to 4 days.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

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.