A savory, golden-baked crustless quiche packed with fresh spinach, tangy feta, flavorful sun-dried tomatoes, fragrant basil, and creamy eggs. It is naturally low-carb, gluten-free, and perfect for breakfast, brunch, lunch, or a light dinner.
Ingredients
For the Quiche
6 large eggs
1 cup whole milk
½ cup heavy cream
5 oz (140 g) fresh baby spinach
½ cup sun-dried tomatoes, finely chopped
¾ cup crumbled feta cheese
½ cup shredded mozzarella cheese
¼ cup finely grated Parmesan cheese
¼ cup fresh basil, finely chopped
½ small yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon red pepper flakes, optional
½ teaspoon lemon zest, optional
For the Pan
1 teaspoon butter or olive oil
1 tablespoon Parmesan, optional, for sprinkling
Equipment
9-inch pie dish or quiche dish
Large skillet
Mixing bowl
Whisk
Spatula
Sharp knife
Cutting board
Measuring cups and spoons
Instructions
1. Preheat the Oven
Preheat your oven to:
375°F (190°C)
Grease a 9-inch pie or quiche dish thoroughly with butter or olive oil.
Set aside.
2. Prepare the Spinach
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the diced onion and sauté for approximately 3–4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
Add the fresh spinach.
Cook for 2–3 minutes, stirring frequently, until the spinach has wilted.
3. Remove Excess Moisture
Transfer the spinach mixture to a colander.
Allow it to cool slightly.
Gently press or squeeze out excess liquid.
This step is important because excess moisture can make the quiche watery.
Chop the spinach mixture if the leaves are large.
4. Prepare the Sun-Dried Tomatoes
If using sun-dried tomatoes packed in oil:
Drain them well.
Pat them dry with paper towels.
Finely chop them.
If using dry-packed sun-dried tomatoes, soak them according to the package instructions, then drain and chop.
5. Prepare the Egg Mixture
In a large mixing bowl, whisk together:
6 eggs
Milk
Heavy cream
Black pepper
Salt
Oregano
Red pepper flakes, if using
Lemon zest, if using
Whisk until smooth.
Don’t over-whisk; just make sure the yolks and whites are fully combined.
6. Add the Cheese and Vegetables
Add to the egg mixture:
Cooked spinach and onion
Sun-dried tomatoes
Feta
Mozzarella
Parmesan
Fresh basil
Gently stir until evenly distributed.
7. Fill the Baking Dish
Pour the mixture into the prepared pie dish.
Spread the ingredients evenly so every slice contains spinach, feta, tomatoes, and basil.
Sprinkle an additional tablespoon of Parmesan over the top if desired.
8. Bake
Place the dish in the preheated oven.
Bake for approximately:
35–45 minutes
The quiche is ready when:
The center is mostly set.
The edges are lightly golden.
The top is puffed and golden.
A knife inserted near the center comes out mostly clean.
The center may have a very slight jiggle when removed from the oven; it will continue to set as it cools.
9. Rest Before Slicing
Remove from the oven.
Allow the quiche to rest for 10–15 minutes.
This makes it easier to slice and allows the eggs to finish setting.
Garnish with additional fresh basil.
10. Serve
Slice into 6–8 wedges.
Serve warm, at room temperature, or chilled.
Nutrition Information
Approximate per serving, based on 8 servings:
Calories: ~220–240 kcal
Protein: ~13–15 g
Total Fat: ~16–18 g
Saturated Fat: ~8–9 g
Carbohydrates: ~5–7 g
Fiber: ~1–2 g
Net Carbs: ~4–5 g
Sugar: ~3–4 g
Sodium: ~450–550 mg
Calcium: ~250–300 mg
Nutrition will vary according to the feta, sun-dried tomatoes, milk, cream, and cheese brands used.
All Nut Information
Does this recipe contain nuts?
No.
The standard recipe contains no nuts.
Tree nuts
Almonds: No
Walnuts: No
Pecans: No
Pistachios: No
Cashews: No
Hazelnuts: No
Macadamia nuts: No
Peanuts
No
Coconut
No
Sesame
No
Nut-free status
This recipe is nut-free as written.
If preparing it for someone with a serious nut allergy, check packaged feta, Parmesan, mozzarella, milk, cream, and especially sun-dried tomatoes for allergen statements and possible cross-contact.
Dietary Information
Vegetarian: Yes
Gluten-free: Yes
Nut-free: Yes
Peanut-free: Yes
Low-carb: Yes
Keto-friendly: Yes
High-protein: Moderate
Mediterranean-inspired: Yes
Egg-free: No
Dairy-free: No
Vegan: No
Crustless: Yes
Flour-free: Yes
Tips for the Perfect Crustless Quiche
1. Remove spinach moisture
This is one of the most important steps. Wet spinach can cause a watery quiche.
2. Don’t overload with vegetables
Too many vegetables can release excess moisture and prevent the eggs from setting properly.
3. Use room-temperature eggs
Room-temperature eggs and dairy combine more evenly and bake more consistently.
4. Don’t overbake
Overbaking can make the eggs rubbery. Remove the quiche when the center is just set.
5. Let it rest
The quiche continues cooking slightly after coming out of the oven.
How to Make It Extra Golden
For a beautiful golden top:
Sprinkle 1–2 tablespoons Parmesan over the surface.
Add a little mozzarella.
Bake uncovered.
Broil for 1 minute at the end if needed.
Watch carefully during broiling because cheese can brown very quickly.
Variations
Mediterranean Quiche
Add:
¼ cup chopped Kalamata olives
¼ cup diced roasted red peppers
½ teaspoon oregano
Extra fresh basil
Mushroom Spinach Quiche
Add:
1 cup sliced mushrooms
Sauté the mushrooms thoroughly before adding them to remove excess moisture.
Chicken & Spinach Quiche
Add:
1 cup cooked diced chicken breast
This creates a more filling, higher-protein meal.
Spicy Version
Add:
½ teaspoon red pepper flakes
¼ teaspoon smoked paprika
1 finely chopped jalapeño
Extra-Cheesy Version
Increase mozzarella to:
1 cup
You can also add an additional ¼ cup Parmesan.
Dairy-Free Version
Replace:
Milk with unsweetened dairy-free milk
Heavy cream with dairy-free cream
Feta with dairy-free feta
Mozzarella with dairy-free mozzarella
Parmesan with dairy-free Parmesan
Choose unsweetened products so the flavor remains savory.
Make-Ahead Instructions
This quiche is excellent for meal prep.
You can bake it 1 day ahead.
Allow it to cool completely, cover, and refrigerate.
When ready to serve:
Eat cold
Bring to room temperature
Or reheat gently in the oven
Storage
Store leftovers in an airtight container or cover the baking dish tightly.
Refrigerate for 3–4 days.
Reheating
Oven
Cover loosely with foil and heat at:
325°F (165°C) for 10–15 minutes
Microwave
Heat individual slices for approximately:
45–90 seconds
Use short intervals to avoid making the eggs rubbery.
Freezing
Crustless quiche can be frozen.
To freeze whole:
Cool completely.
Wrap tightly.
Place in a freezer-safe container or bag.
Freeze for up to 2 months.
To freeze individual slices:
Wrap each slice separately and freeze.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Q: Why is my crustless quiche watery?
The most common causes are excess moisture from spinach, tomatoes, or other vegetables, or underbaking. Drain and squeeze spinach thoroughly and drain oil-packed tomatoes well.
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before using.
Q: Can I use cherry tomatoes instead of sun-dried tomatoes?
Yes, but fresh tomatoes contain more water. Remove excess seeds and moisture and consider roasting them first.
Q: Can I use only egg whites?
Yes, although the quiche will be leaner and less rich. Using some whole eggs provides better flavor and texture.
Q: Can I use half-and-half instead of heavy cream?
Yes. The quiche will be slightly lighter.
Q: Can I use milk instead of cream?
Yes, but the finished quiche will be less rich and slightly less creamy.
Q: Can I make it without mozzarella?
Yes. You can replace it with additional Parmesan, feta, or another melting cheese.
Q: Can I use goat cheese instead of feta?
Absolutely. Goat cheese gives the quiche a creamy, tangy flavor.
Q: Can I add mushrooms?
Yes. Sauté them first until most of their moisture has evaporated.
Q: Can I add chicken?
Yes. Add about 1 cup cooked diced chicken for a higher-protein meal.
Q: Can I make this keto?
Yes. The recipe is naturally low in carbohydrates and contains no flour or pastry crust.
Q: Is this recipe gluten-free?
Yes, as written. Always check packaged ingredients if cooking for someone with celiac disease or a severe gluten allergy.
Q: Can I prepare it the night before?
Yes. Bake it completely, cool it, cover it, and refrigerate overnight.
Q: Can I eat it cold?
Yes. It is delicious cold or at room temperature, making it convenient for meal prep.
Q: How do I know when it’s fully cooked?
The edges should be set and lightly golden, while the center should have only a slight jiggle. A thermometer inserted into the center should read around 160°F (71°C).
Q: Why did my quiche puff up and then collapse?
That’s completely normal. Eggs expand while baking and naturally settle as the quiche cools.
Serving Suggestions
Serve a slice with:
Fresh green salad
Sliced avocado
Roasted potatoes
Fresh fruit
Greek yogurt
Tomato and cucumber salad
Whole-grain toast
For a Mediterranean-style brunch, serve it with cucumber-tomato salad, olives, fresh fruit, and a small bowl of Greek yogurt.
Servings: 6–8
Prep Time: 20 minutes
Bake Time: 35–45 minutes
Rest Time: 10–15 minutes
Total Time: Approximately 1 hour 15 minutes.
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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