A rich, savory and creamy crustless quiche packed with spinach, tangy feta and flavorful sun-dried tomatoes. This version is designed to give you the thick, hearty slices shown in the photo. Similar recipes use eggs with milk or cream and emphasize removing excess moisture from the spinach so the quiche sets properly. (Sip the Soup)
Ingredients
- 8 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- ¾ cup sun-dried tomatoes, drained and chopped
- ½ cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- ¼ teaspoon red pepper flakes, optional
For the topping
- ¼ cup feta
- ¼ cup sun-dried tomatoes
- 1 tablespoon Parmesan
- 1 teaspoon fresh thyme
- 1 teaspoon olive oil
Instructions
- Prepare the oven:
Preheat the oven to 375°F (190°C). Grease a deep 9-inch (23 cm) baking dish or pie dish with olive oil or butter. - Cook the spinach:
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and cook for about 30 seconds. - Add the chopped spinach and cook for 1–2 minutes, just until wilted. Remove from the heat and let it cool slightly. Squeeze out excess moisture from the spinach if necessary; this helps prevent a watery quiche. (Sip the Soup)
- Make the egg mixture:
In a large bowl, whisk together the eggs, heavy cream, milk, Parmesan, oregano, thyme, black pepper, salt and red pepper flakes. - Combine:
Add the cooled spinach and onion mixture, feta and chopped sun-dried tomatoes. Gently fold everything together. - Fill the dish:
Pour the mixture into the prepared baking dish. Sprinkle the remaining feta, sun-dried tomatoes and Parmesan over the top. Add fresh thyme and drizzle lightly with olive oil. - Bake:
Bake for approximately 45–55 minutes, until the edges are golden and the center is set with only a very slight jiggle. A thick quiche like the one pictured may need the longer end of the baking time. (Sip the Soup) - Rest:
Remove from the oven and let it rest for 15–20 minutes before slicing. This helps the quiche firm up and gives you clean, thick slices.
Serving
Serve warm or at room temperature with a fresh green salad, roasted vegetables, or a drizzle of good olive oil. The combination of spinach, feta and sun-dried tomatoes also works well as a breakfast, brunch or light dinner. (Trois fois par jour)
Storage
Keep leftovers covered in the refrigerator and reheat individual slices gently. One published crustless version recommends refrigeration for up to 3 days. (Trois fois par jour)
Yield: 6–8 servings
Prep time: 20 minutes
Bake time: 45–55 minutes
Total time: About 1 hour 15 minutes
Title: Spinach, Sun-Dried Tomato & Feta Crustless Quiche