Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Equipment

• 9-inch pie dish or springform pan (glass or ceramic works best)
• Large skillet (for wilting spinach and sautéing aromatics)
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Colander or fine-mesh strainer
• Parchment paper or non-stick cooking spray

Ingredients

Vegetables & Aromatics

• 1 tbsp extra virgin olive oil (or oil reserved from the sun-dried tomato jar)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 5 oz (approx. 5–6 cups) fresh baby spinach, roughly chopped
• 1/3 cup oil-packed sun-dried tomatoes, drained and sliced into thin strips

The Egg Custard & Cheese Base

• 6 whole large eggs
• 1/2 cup whole milk (or heavy cream for a richer, velvety texture)
• 1/2 cup Greek yogurt or sour cream (adds pleasant tang and creaminess)
• 3/4 cup (approx. 3.5 oz) feta cheese, coarsely crumbled
• 1/2 cup shredded mozzarella cheese (helps bind the quiche and gives a subtle cheese stretch)
• 1/4 cup freshly grated Parmesan cheese

Seasonings & Herbs

• 1/2 tsp dried oregano (or dried Italian seasoning)
• 1/4 tsp crushed red pepper flakes (optional, for a subtle touch of warmth)
• 1/2 tsp sea salt (adjust to taste, keeping in mind feta is naturally salty)
• 1/4 tsp freshly cracked black pepper
• 2 tbsp fresh basil or parsley, finely chopped (for garnish)

Instructions

Step 1: Prep & Preheat

1. Preheat your oven to 350°F (175°C) .
2. Lightly grease a 9-inch ceramic or glass pie dish with olive oil or non-stick cooking spray. Set aside.

Step 2: Sauté the Aromatics & Vegetables

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced yellow onion and sauté for about 4 to 5 minutes until softened and translucent.
3. Add the minced garlic and sliced sun-dried tomatoes. Sauté for another 1 minute until fragrant.
4. Add the fresh baby spinach in handfuls. Toss continuously for 2 to 3 minutes until the spinach is fully wilted.
5. Crucial Moisture Control: Remove the skillet from heat. Transfer the spinach and tomato mixture to a fine-mesh strainer or colander, and gently press out any excess liquid using the back of a spoon. Removing this moisture prevents your quiche from becoming watery or soggy while baking.

Step 3: Whisk the Egg Custard

1. In a large bowl, crack the 6 large eggs .
2. Add the whole milk , Greek yogurt (or sour cream) , dried oregano , salt , and black pepper (and red pepper flakes if using).
3. Whisk vigorously for 1 to 2 minutes until the egg mixture is uniform, airy, and well blended.

Step 4: Assemble the Quiche

1. Fold the sautéed spinach and sun-dried tomato mixture into the egg batter.
2. Stir in 1/2 cup of crumbled feta cheese and the 1/2 cup of shredded mozzarella cheese .
3. Pour the entire mixture evenly into your prepared 9-inch pie dish. Use a spatula to spread the spinach and sun-dried tomatoes evenly so every slice gets a fair share of toppings.
4. Top the quiche evenly with the remaining 1/4 cup of crumbled feta and 1/4 cup of grated Parmesan cheese .

Step 5: Bake to Golden Perfection

1. Place the pie dish on the center rack of your preheated oven.
2. Bake for 40 to 45 minutes , or until the edges are golden brown and set, and the center is firm to the touch with only a very slight jiggle when gently shaken.
3. If the top begins to brown too quickly before the center sets, loosely tent a piece of aluminum foil over the dish for the last 10 minutes of baking.

Step 6: Rest & Serve

1. Remove the quiche from the oven and place it on a wire cooling rack.
2. Let it rest for at least 10 minutes. This resting period allows the egg custard to fully set, making slicing clean and easy.
3. Garnish with freshly chopped basil or parsley, slice into 6 wedge portions, and serve warm or at room temperature.

Nutrition

Calories: 235 kcal · Protein: 15 g · Fat: 16 g · Carbohydrates: 6 g Dietary · Saturated Fat: 7 g · Fiber: 1.5 g · Sugar: 3 g · Sodium: 520 mg