Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Equipment

• Air Fryer: 4-quart or larger basket-style or oven-style air fryer.
• Baking Vessel: A 6-inch or 7-inch round non-stick cake pan, springform pan, or food-grade silicone quiche mold that comfortably fits inside your air fryer basket with at least 1/2 inch of space around the edges for airflow.
• Parchment Paper: Round parchment liner (optional, for easy release).
• Mixing Bowl & Whisk: For creating an airy egg emulsion.

Ingredients

Fresh Produce & Aromatics

• 4 cups (packed) Fresh baby spinach, chopped coarsely
• 2 cloves Fresh garlic, finely minced
• 2 tbsp Fresh green onions (scallions), thinly sliced

Pantry & Dairy

• 5 large Eggs (room temperature)
• 1/2 cup Whole milk or heavy cream (for maximum richness)
• 1/2 cup (2 oz / 60g) Feta cheese, coarsely crumbled
• 1/3 cup (about 1.5 oz / 40g) Sun-dried tomatoes in oil, drained and chopped
• 1/4 cup Shredded mozzarella or sharp cheddar cheese (helps bind the top)
• 1 tbsp Olive oil (or oil reserved from the sun-dried tomato jar)

Seasonings & Spices

• 1/2 tsp Dried oregano or Italian seasoning
• 1/4 tsp Garlic powder
• 1/2 tsp Sea salt (adjust based on how salty your feta is)
• 1/4 tsp Freshly ground black pepper
• 1 pinch Red pepper flakes (optional, for mild heat)

Instructions

1. 1.Prepare the Baking Pan: 5 minutes.
2. Lightly grease a 6-inch or 7-inch round air fryer-safe baking pan with olive oil or non-stick cooking spray. If using a metal pan, line the base with a circle of parchment paper for effortless removal later.
3. 2.Sauté the Spinach & Aromatics: 4 minutes | 350°F (175°C).
4. Heat 1 tablespoon olive oil in a skillet over medium heat (or place an air fryer-safe pan with oil, garlic, and spinach in your air fryer at 350°F for 3 minutes). Cook the garlic, green onions, and spinach until the spinach completely wilts. Crucial step: Place the wilted spinach in a fine mesh sieve or press it with paper towels to squeeze out all excess moisture. Excess liquid will make the quiche watery.
5. 3.Whisk the Egg Custard: 3 minutes.
6. In a medium mixing bowl, whisk together the 5 large eggs, whole milk (or heavy cream), dried oregano, garlic powder, sea salt, and black pepper until completely smooth and lightly frothy.
7. 4.Assemble the Layers: 3 minutes.
8. Scatter the squeezed-dry spinach, chopped sun-dried tomatoes, and crumbled feta evenly across the bottom of your prepared baking pan. Pour the egg custard mixture over the ingredients. Lightly stir with a fork to distribute the fillings evenly, then top with shredded mozzarella.
9. 5.Bake in the Air Fryer (Low-Medium Heat): 15 minutes | 310°F (155°C).
10. Preheat your air fryer to 310°F (155°C) for 2 minutes. Carefully place the baking dish into the air fryer basket. Bake at 310°F for 15 minutes . The low temperature allows the eggs to set gently from the outside in without puffing up or drying out.
11. 6.Golden Finish & Doneness Check: 3–5 minutes | 330°F (165°C).
12. Increase the air fryer temperature to 330°F (165°C) and cook for another 3 to 5 minutes. Check for doneness: insert a toothpick or knife into the center; it should come out clean, and the center should have only a very subtle jiggle when shaken.
13. 7.Rest & Serve: 8 minutes.
14. Carefully remove the pan using tongs or oven mitts. Let the quiche rest undisturbed for 8 to 10 minutes. The egg structure will solidify as it cools slightly, making it clean and easy to slice into wedges.

Nutrition

Calories: 235 kcal · Protein: 14.5 g · Fat: 17 g · Carbohydrates: 6 g Net · Saturated Fat: 7 g · Fiber: 1.5 g · Sodium: 580 mg