Spinach, Sun-Dried Tomato & Feta Crustless Quiche: My Favorite Easy Brunch Recipe

Some recipes have a way of making an ordinary day feel a little more special, and this Spinach, Sun-Dried Tomato & Feta Crustless Quiche is one of those dishes for me. I first came across this recipe after chatting with a friend who couldn’t stop talking about how easy it was to prepare for weekend brunches. After trying it myself, I completely understood why it had become a staple in her kitchen.

Now, it’s one of the recipes I look forward to making whenever I want something wholesome, comforting, and packed with flavor without spending hours cooking. There’s something incredibly relaxing about whisking together fresh eggs, colorful vegetables, creamy feta, and herbs while the oven fills the kitchen with the most inviting aroma.

I especially enjoy serving this quiche during slow weekends when everyone gathers around the table for a leisurely breakfast or brunch. It also finds its way onto the menu after a long, busy week because it’s simple to prepare, satisfying, and makes fantastic leftovers. Every time I serve it, someone asks for the recipe before leaving, which is always the best compliment a home cook can receive.

If you’re looking for a healthy, protein-packed breakfast or light lunch that feels both elegant and effortless, this crustless quiche is sure to become one of your favorites.

Why You’ll Love This Recipe

• Ready with minimal prep.
• No pie crust means fewer calories and less work.
• Rich in protein and vegetables.
• Perfect for breakfast, brunch, lunch, or meal prep.
• Naturally low in carbohydrates.
• Easy to customize with your favorite vegetables and cheeses.

Ingredients

• 8 large eggs
• ½ cup milk (or unsweetened almond milk)
• 1 tablespoon olive oil
• 2 cups fresh spinach, roughly chopped
• ½ cup chopped sun-dried tomatoes (drained if packed in oil)
• ¾ cup crumbled feta cheese
• ¼ cup grated Parmesan cheese
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ¼ teaspoon dried basil
• Salt and freshly ground black pepper to taste
• Cooking spray or butter for greasing the baking dish

Instructions

Step 1: Prepare the Oven

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

Step 2: Cook the Vegetables

Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until softened. Add the garlic and cook for another minute. Stir in the spinach until just wilted, then remove from the heat.

Step 3: Mix the Egg Base

In a large bowl, whisk together the eggs, milk, oregano, basil, salt, and pepper until smooth.

Step 4: Assemble the Quiche

Spread the cooked spinach mixture evenly in the prepared baking dish. Sprinkle the chopped sun-dried tomatoes, feta cheese, and Parmesan over the vegetables. Pour the egg mixture evenly over everything.

Step 5: Bake

Bake for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.

Step 6: Cool and Serve

Allow the quiche to rest for about 10 minutes before slicing. This helps it firm up and makes serving easier.

Helpful Tips

• Squeeze excess moisture from the spinach to prevent a watery quiche.
• Use oil-packed sun-dried tomatoes for richer flavor, but drain them well.
• Freshly grated Parmesan adds the best taste.
• Let the quiche rest before cutting for cleaner slices.
• Store leftovers for easy breakfasts throughout the week.

Delicious Variations

• Add cooked mushrooms for an earthy flavor.
• Mix in chopped bell peppers for extra color.
• Include cooked chicken for additional protein.
• Replace feta with goat cheese or shredded mozzarella.
• Add fresh herbs like dill or parsley before serving.

Serving Suggestions

This crustless quiche pairs beautifully with:

• Mixed green salad
• Fresh fruit
• Roasted potatoes
• Whole-grain toast
• Greek yogurt
• Fresh orange juice or coffee

It’s equally delicious for brunch gatherings, light lunches, or even a quick weeknight dinner.

Storage and Reheating

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave individual slices for 30–60 seconds or warm them in a 325°F (160°C) oven for about 10 minutes.

The quiche can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this quiche ahead of time?

Yes. Bake it a day ahead, refrigerate it, and simply reheat before serving.

Can I use frozen spinach?

Absolutely. Thaw it completely and squeeze out as much moisture as possible before adding it to the recipe.

Is this recipe gluten-free?

Yes. Since it doesn’t use a crust, it’s naturally gluten-free.

Can I make it vegetarian?

It already is! Just be sure any cheese you use is suitable for a vegetarian diet if that matters to you.

Estimated Nutrition (Per Serving)

Nutrient	Amount
Calories	235 kcal
Protein	17 g
Carbohydrates	6 g
Fat	16 g
Saturated Fat	6 g
Fiber	2 g
Sugar	3 g
Sodium	470 mg
Cholesterol	235 mg
Calcium	220 mg
Iron	2.5 mg
Potassium	360 mg
Vitamin A	3,600 IU
Vitamin C	10 mg

Final Thoughts

Some recipes earn a permanent place in your meal rotation because they’re dependable, delicious, and incredibly easy to make. This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is exactly that kind of recipe. It combines simple ingredients into a dish that feels both comforting and impressive, making it perfect whether you’re hosting brunch or simply preparing breakfast for yourself.

Whenever I want a meal that’s nutritious, satisfying, and full of Mediterranean-inspired flavors, this quiche is one of my first choices. I hope it brings the same warmth and enjoyment to your table and becomes one of those recipes you find yourself making again and again.