🥬 Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Creamy, savory, low-carb, and packed with spinach, tangy feta, and sun-dried tomatoes.

Ingredients

• 8 large eggs
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ¾ cup crumbled feta cheese
• 2 cups fresh spinach, chopped
• ½ cup sun-dried tomatoes, finely chopped and drained
• ¼ cup onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes, optional
• 2 tablespoons grated Parmesan cheese, optional
• 1 tablespoon fresh parsley or basil, for garnish

Instructions

1. Prepare the Oven

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or 8×8-inch baking dish with butter or cooking spray.

2. Cook the Vegetables

Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 2–3 minutes.

Add the garlic and chopped spinach. Cook for another 2 minutes, until the spinach wilts.

Stir in the chopped sun-dried tomatoes and cook for about 1 minute. Remove from heat and let the mixture cool slightly.

3. Prepare the Egg Mixture

In a large bowl, whisk together the eggs and heavy cream until smooth.

Add the salt, black pepper, Italian seasoning, and red pepper flakes. Mix well.

4. Combine the Ingredients

Stir the cooked spinach mixture into the egg mixture.

Fold in the mozzarella and about ½ cup of the feta, reserving the remaining feta for the top.

5. Fill the Baking Dish

Pour the mixture into the prepared baking dish.

Sprinkle the remaining feta and Parmesan over the top.

6. Bake

Bake uncovered for 35–45 minutes, or until the center is completely set and the top is lightly golden.

The center should have only a very slight jiggle when you gently move the dish.

7. Rest Before Slicing

Remove the quiche from the oven and let it rest for 10–15 minutes.

Garnish with fresh parsley or basil, then slice and serve.

Step-by-Step Guide

1. Preheat oven to 375°F (190°C).
2. Grease a 9-inch pie dish.
3. Sauté onion in olive oil.
4. Add garlic and spinach; cook until wilted.
5. Stir in sun-dried tomatoes.
6. Whisk eggs, heavy cream, and seasonings.
7. Mix in the cooked vegetables, mozzarella, and feta.
8. Pour into the baking dish.
9. Top with remaining feta and Parmesan.
10. Bake for 35–45 minutes until fully set.
11. Rest for 10–15 minutes.
12. Slice and serve warm.

Final Thoughts

This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is rich, creamy, cheesy, and full of Mediterranean-inspired flavor. It makes an excellent breakfast, brunch, lunch, or meal-prep dish and is naturally low-carb and keto-friendly when using sun-dried tomatoes without added sugar.