Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Ingredients

• Large Eggs: 8 whole eggs (fresh, room temperature)
• Whole Milk or Half-and-Half: 120 ml (1/2 cup, adds a velvety custard texture)
• Fresh Baby Spinach: 200g (roughly 5 cups packed, chopped)
• Sun-Dried Tomatoes: 80g (oil-packed sun-dried tomatoes, drained and finely chopped)
• Feta Cheese: 150g (crumbled, plus an extra sprinkle for the top)
• Shredded Mozzarella or Gruyère Cheese: 100g (1 cup, helps bind the custard and adds a golden cheesy top)
• Yellow Onion: 1 medium onion (finely diced)
• Garlic Cloves: 3 cloves (minced)
• Extra Virgin Olive Oil: 1 tablespoon (for sautéing aromatics)
• Dried Oregano: 1 teaspoon
• Fine Sea Salt: 0.5 teaspoon (adjust carefully as feta is naturally salty)
• Black Pepper: 0.25 teaspoon (freshly cracked)
• Fresh Thyme: A pinch for garnish (optional)

Instructions

Step 1: Preheating and Pie Dish Preparation

1. Begin by preheating your oven to 175°C (350°F). Take a standard 9-inch pie dish or quiche pan and grease it generously with butter or non-stick cooking spray, ensuring the sides and bottom are thoroughly coated to prevent the quiche from sticking.

Step 2: Sautéing the Aromatics and Spinach

1. Place a large skillet over medium heat on your stovetop and add 1 tablespoon of extra virgin olive oil. Add the finely diced yellow onions and sauté for 3 to 4 minutes until they become soft and translucent. Stir in the minced garlic and cook for another 30 to 45 seconds until fragrant. Add the chopped fresh baby spinach into the skillet, stirring continuously for 2 to 3 minutes until the spinach wilts down completely. Remove the skillet from the heat source.

Step 3: Removing Excess Moisture

1. Crucial Step: Spinach and sun-dried tomatoes naturally hold a lot of moisture. Transfer your sautéed spinach and onion mixture into a fine-mesh strainer or clean kitchen towel, and press gently to squeeze out any excess liquid. Excess moisture can prevent the egg custard from setting correctly. Once drained, chop the sun-dried tomatoes into small, bite-sized pieces.

Step 4: Whisking the Egg Custard

1. In a large mixing bowl, crack the 8 large eggs and pour in the 120 ml of whole milk (or half-and-half). Add the dried oregano, fine sea salt, and freshly cracked black pepper. Using a wire whisk, beat the mixture vigorously for 1 to 2 minutes until the eggs are completely homogenous, pale yellow, and thoroughly aerated.

Step 5: Combining Fillings in the Dish

1. Spread your drained spinach-onion mixture, chopped sun-dried tomatoes, most of the crumbled feta cheese, and the shredded mozzarella cheese directly into the bottom of your prepared 9-inch greased pie dish, distributing them evenly across the base.

Step 6: Pouring the Custard

1. Carefully pour the whisked egg custard mixture evenly over the cheese and vegetables in the pie dish. Use a fork or spatula to gently lift the ingredients so the liquid custard flows down into all the crevices. Sprinkle the remaining feta cheese and a pinch of fresh thyme leaves over the top for a gorgeous, golden-brown baked finish.

Step 7: Baking to Golden Perfection

1. Place the pie dish onto the middle rack of your preheated oven. Bake at 175°C (350°F) for 35 to 45 minutes . You will know the quiche is ready when the edges are puffed and golden, the center is completely set with no liquid jiggle, and an inserted knife or toothpick comes out clean.

Step 8: Cooling and Slicing

1. Remove the quiche from the oven and place it on a wire cooling rack. Let it rest undisturbed for 10 to 15 minutes before slicing. This resting period allows the internal structure to firm up, making it much easier to cut into clean, beautiful wedges without crumbling.

Nutrition

Calories: 245 kcal · Protein: 15g · Fat: 17g Saturated Fat: 8g · Carbohydrates: 7g Dietary · Saturated Fat: 8g · Fiber: 1.5g · Sugar: 3.5g · Sodium: 490mg