Spinach, Tomato & Feta Crustless Quiche is a simple, savoury, and satisfying dish packed with fresh baby spinach, juicy cherry tomatoes, creamy feta, and aromatic herbs. Without a pastry crust, this quiche is lighter while still delivering a rich, tender egg custard in every bite.
It’s easy enough for a weekday breakfast but elegant enough for brunch with family and friends. The combination of spinach, tomatoes, feta, garlic, and herbs gives this crustless quiche a delicious Mediterranean-inspired flavour.
Ingredients
For the Quiche
- 6 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (150 g) cherry tomatoes, halved
- 3 cups (90 g) fresh baby spinach
- 3/4 cup (110 g) crumbled feta cheese
- 1/2 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Topping
- 2 tbsp crumbled feta cheese
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh basil, chopped
- 1/4 tsp red pepper flakes, optional
How to Make It
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or baking dish with olive oil, making sure the bottom and sides are well coated.
2. Sauté the Onion and Garlic
Heat the olive oil in a skillet over medium heat. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant.
3. Wilt the Spinach
Add the fresh baby spinach to the skillet and cook for 1–2 minutes, stirring frequently, until the spinach is wilted. Remove the skillet from the heat and let the mixture cool slightly.
4. Prepare the Tomatoes
Pat the halved cherry tomatoes dry with paper towels to remove excess moisture. This small step helps prevent the quiche from becoming watery while it bakes.
5. Make the Egg Mixture
In a large bowl, whisk together the eggs, whole milk, heavy cream, dried oregano, dried thyme, salt, and black pepper until smooth and evenly combined.
6. Add the Filling
Stir the sautéed spinach, onion, and garlic mixture into the egg mixture. Add about two-thirds of the crumbled feta and gently fold in half of the cherry tomatoes.
7. Fill the Baking Dish
Pour the egg and vegetable mixture into the prepared baking dish. Arrange the remaining cherry tomatoes evenly over the surface and sprinkle the remaining feta on top.
8. Bake
Bake uncovered for 35–45 minutes, until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean, with no liquid egg mixture attached.
9. Rest
Remove the quiche from the oven and let it rest for 10 minutes before slicing. This allows the custard to finish setting and makes the slices easier to serve.
10. Garnish
Sprinkle the top with fresh parsley, chopped basil, and optional red pepper flakes for a little extra colour, freshness, and gentle heat.
11. Serve
Slice the quiche into wedges and serve warm or at room temperature. It’s delicious for breakfast, brunch, lunch, or a light dinner.
Why This Recipe Works
This crustless quiche is all about simple ingredients working together. The eggs, milk, and cream create a soft and creamy custard, while feta adds a salty, tangy richness that pairs beautifully with the vegetables.
Spinach brings an earthy freshness, while cherry tomatoes add bursts of sweetness and acidity. Garlic, oregano, and thyme give the quiche a savoury Mediterranean character without overpowering the delicate egg custard.
Skipping the pastry crust also makes preparation much easier. There’s no dough to roll or blind-bake, so this recipe goes straight from mixing bowl to oven.
Tips for the Best Crustless Quiche
- Remove excess moisture: Pat the tomatoes dry and avoid adding too much liquid from the cooked spinach.
- Don’t overcook the eggs: Remove the quiche once the center is just set to keep the texture tender and creamy.
- Let it rest: A 10-minute resting period helps the custard finish setting before slicing.
- Use fresh spinach: Fresh baby spinach gives the quiche a delicate texture and bright flavour.
- Choose good-quality feta: Creamy feta adds a delicious salty contrast to the sweet tomatoes.
- Add the herbs at the end: Fresh parsley and basil provide a bright finish that complements the baked vegetables.
Serving Suggestions
Serve this quiche with a simple green salad, roasted potatoes, fresh fruit, or crusty bread for a complete meal.
For brunch, pair it with a platter of fresh berries, sliced fruit, yogurt, or roasted vegetables. It also makes an excellent light dinner alongside a cucumber and tomato salad.
The quiche can be served warm or at room temperature, making it especially convenient for gatherings, picnics, and make-ahead meals.
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes. The quiche can be baked ahead of time and refrigerated once cooled. Reheat individual slices gently in the oven or microwave, or serve them at room temperature.
Why is my crustless quiche watery?
Excess moisture from vegetables is usually the main reason. Pat the tomatoes dry and make sure the spinach is properly wilted and not carrying excess liquid before adding it to the egg mixture.
Can I use frozen spinach?
Yes. Thaw the spinach completely and squeeze out as much excess water as possible before adding it to the egg mixture.
Can I substitute another cheese for feta?
Absolutely. Goat cheese, shredded mozzarella, or grated Parmesan can work well. Goat cheese provides a similar tangy flavour, while mozzarella creates a milder and stretchier result.
Can I add other vegetables?
Yes. Mushrooms, bell peppers, zucchini, or roasted red peppers can be added. Cook vegetables that release a lot of moisture first and drain them well before incorporating them.
How do I know when the quiche is done?
The center should look set but still have a very slight jiggle when the dish is gently moved. A knife inserted near the center should come out mostly clean. The quiche will continue to firm up as it rests.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 6 |
| Calories | Approx. 285 per serving |
| Protein | Approx. 14g per serving |
Final Thoughts
Spinach, Tomato & Feta Crustless Quiche is an easy and delicious way to turn a handful of simple ingredients into a satisfying meal. The creamy egg custard, tender spinach, juicy cherry tomatoes, and tangy feta create a beautiful balance of flavours and textures.
With no pastry crust to prepare, it’s wonderfully straightforward and perfect for busy mornings, relaxed brunches, or a light Mediterranean-inspired dinner. Serve it warm or at room temperature with your favourite fresh salad for a meal everyone can enjoy
Ingredients
For the Quiche
6 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) heavy cream
1 cup (150 g) cherry tomatoes, halved
3 cups (90 g) fresh baby spinach
3/4 cup (110 g) crumbled feta cheese
1/2 small yellow onion, finely diced
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
For the Topping
2 tbsp crumbled feta cheese
1 tbsp fresh parsley, chopped
1 tsp fresh basil, chopped
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or baking dish with olive oil, coating the bottom and sides.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
3. Add the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the fresh baby spinach and cook for 1–2 minutes, stirring frequently, until wilted. Remove from the heat and let cool slightly.
5. Pat the halved cherry tomatoes dry with paper towels to remove excess moisture.
6. In a large bowl, whisk together the eggs, whole milk, heavy cream, dried oregano, dried thyme, salt, and black pepper until smooth and evenly combined.
7. Stir the sautéed spinach, onion, and garlic mixture into the egg mixture. Add about two-thirds of the crumbled feta and gently fold in half of the cherry tomatoes.
8. Pour the egg and vegetable mixture into the prepared baking dish. Arrange the remaining cherry tomatoes evenly over the surface and sprinkle the remaining feta on top.
9. Bake uncovered for 35–45 minutes, until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
10. Remove the quiche from the oven and let it rest for 10 minutes so the custard can finish setting.
11. Sprinkle the top with fresh parsley, chopped basil, and optional red pepper flakes.
12. Slice into wedges and serve warm or at room temperature for breakfast, brunch, lunch, or a light dinner.
Notes
Pat the tomatoes dry before adding them to the quiche to help prevent excess moisture. Make sure the cooked spinach is properly wilted and not carrying excess liquid. Do not overcook the eggs. Remove the quiche when the center is just set with a very slight jiggle to keep the custard tender and creamy. Let the quiche rest for 10 minutes before slicing so the custard can finish setting. Fresh baby spinach provides a delicate texture and bright flavor, but frozen spinach can also be used if thawed completely and squeezed very dry. Goat cheese, shredded mozzarella, or grated Parmesan can be substituted for feta. Mushrooms, bell peppers, zucchini, or roasted red peppers can be added. Cook and drain vegetables that release significant moisture before adding them. The quiche can be baked ahead, cooled, and refrigerated. Reheat individual slices gently in the oven or microwave, or serve at room temperature. Serve with a simple green salad, roasted potatoes, fresh fruit, or crusty bread for a complete meal. For brunch, pair it with berries, sliced fruit, yogurt, or roasted vegetables. The quiche is convenient for gatherings, picnics, and make-ahead meals because it can be served warm or at room temperature.
