Spinach, Sun-Dried Tomato & Feta Crustless Quiche

A savory, creamy, and satisfying baked egg dish filled with fresh spinach, tangy feta, sun-dried tomatoes, Parmesan cheese, onion, and garlic. It offers the comforting flavors of a traditional quiche without the pastry crust, making it a lighter, protein-rich option for breakfast, brunch, lunch, or dinner.

Equipment

• 9-inch pie dish or quiche dish
• Large mixing bowl
• Medium skillet
• Whisk
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Spatula
• Cooking spray or olive oil

Ingredients

• 6 large eggs
• ½ cup milk or heavy cream
• 2 cups fresh spinach, chopped
• ⅓ cup sun-dried tomatoes, chopped
• ¾ cup crumbled feta cheese
• ¼ cup grated Parmesan cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie or quiche dish with olive oil or cooking spray.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced onion and cook for approximately 3–4 minutes until softened.
3. Add the minced garlic and cook for about 30–60 seconds until fragrant.
4. Add the chopped spinach and cook for approximately 2–3 minutes, stirring frequently, until wilted.
5. Add the chopped sun-dried tomatoes, stir everything together, and cook for another minute.
6. Remove the skillet from the heat and allow the mixture to cool slightly, ensuring excess moisture has evaporated.
7. Crack the eggs into a large mixing bowl. Add the milk or heavy cream, dried oregano, salt, and black pepper.
8. Whisk thoroughly until the eggs and dairy are completely combined.
9. Add the slightly cooled spinach and sun-dried tomato mixture to the egg mixture.
10. Add approximately half of the feta cheese and the Parmesan cheese.
11. Stir gently until everything is evenly distributed.

Notes

Substitutions: Use egg whites for a lighter version; half-and-half, evaporated milk, or dairy-free milk for the liquid; kale, Swiss chard, arugula, or thawed frozen spinach for the greens; roasted red peppers or fresh tomatoes for sun-dried tomatoes; goat cheese, ricotta, or queso fresco for feta; Romano or Asiago for Parmesan; shallots or red onion for onion; garlic powder for fresh garlic; avocado oil or butter for olive oil; Italian seasoning, basil, or thyme for oregano. Serve warm or chilled and reheated.