Growing up, the kitchen was always alive, especially during brunch when my family gathered around. My mother often whipped up this crustless quiche with whatever ingredients she had, turning mealtime into a chance to catch up. Now, making this Spinach, Tomato and Feta Crustless Quiche brings back those memories.
The trick here is sautéing the spinach until it’s just wilted. This keeps it from releasing too much moisture in the oven, ensuring a flavorful, fluffy texture that holds together beautifully.
Ingredients in Spinach, Tomato and Feta Crustless Quiche
This quiche shines with a handful of ingredients that come together to create a satisfying dish. Each component plays a vital role in bringing flavor and texture to the table.
- Olive Oil: It adds a rich base flavor. Don’t skip this step—it makes a difference.
- Onion: Adds savory depth to the dish. Dice it finely to ensure it cooks evenly.
- Baby Spinach: Provides color and a mild taste. Just let it wilt to keep the quiche from getting soggy.
- Salt and Pepper: Essential for seasoning, bringing out the flavors of the other ingredients. Adjust to your taste.
- Eggs: The main binder that gives the quiche its structure. Whisk them well to incorporate air for a fluffier texture.
- All-Purpose Flour: Helps create a slight lift and texture. Make sure it’s mixed thoroughly with the eggs.
- Baking Powder: Aids in creating a light and airy texture, giving the quiche some rise.
- Whole Milk: Creates a creamy custard base that holds everything together. Use full-fat for the best richness.
- Feta Cheese: Adds tangy flavor and a creamy texture. Crumble it for even distribution throughout the quiche.
- Cherry or Grape Tomatoes: Sweet bursts of flavor that complement the other ingredients. Halve them for better presentation and even cooking.
How to Make Spinach, Tomato and Feta Crustless Quiche
This quiche comes together in just 35 minutes, making it a quick option for brunch or a light dinner. Follow these steps, and you’ll be reminded of those bustling family meals in no time.
Preheat Oven:
Set your oven to 400°F. This heat is key for getting that golden edge on your quiche.
Grease Pan:
Lightly grease a 10-inch quiche or tart pan with olive oil to ensure it releases easily after cooking—don’t skip this step!
Cook Onions:
Heat olive oil over medium-high heat. Add the diced onion and cook for about 3-4 minutes until it’s softened and translucent.Add Spinach:
Toss in the baby spinach. Cook until just wilted, about 2-3 minutes. This helps keep the quiche from getting soggy later.Cool Mixture:
Remove the skillet from the heat and set aside the spinach and onion mixture for about 5 minutes to cool. This prevents the eggs from cooking too quickly when mixed.Mix Egg Batter:
In a large bowl, whisk together large eggs, all-purpose flour, and baking powder. Gradually whisk in whole milk until smooth. This gives your quiche a rich custard base.Combine Ingredients:
Stir in the cooled spinach and onion mixture, adding salt and pepper to taste. Make sure everything’s well combined for even flavor distribution.Cook:
Pour the egg mixture into the prepared pan. Top with feta cheese and cherry or grape tomato halves, pressing gently to keep them on the surface. Cook for 25-30 minutes until the center is set and the edges are golden.Cool and Serve:
Let the quiche cool for 10 minutes before slicing. This resting time helps it hold its shape better. Enjoy your quiche warm or at room temperature!
Dive into this quiche, 
Storing Leftover Spinach, Tomato and Feta Crustless Quiche
If you’ve got leftovers, store them in an airtight container in the fridge for about 3-4 days. It’s best to let the quiche cool completely before sealing it up. You can also freeze it for up to 3 months, but make sure to slice it first for easy reheating later.
When you’re ready to enjoy it again, reheat slices in the oven at 350°F for about 10-15 minutes, or until warmed through. If you want a little extra moisture, add a splash of water or milk to the pan before covering it with foil. This helps keep it from drying out while it warms up. Enjoy!
What to Serve with Spinach, Tomato and Feta Crustless Quiche
This quiche is a fantastic centerpiece for brunch or a light dinner, but pairing it with the right sides can really enhance the meal. Here are a couple of suggestions to elevate your dining experience.
Perfect Side Dishes
Sliced Baguette: A warm, crusty baguette is a great addition. It’s perfect for soaking up any leftover bits of quiche.
Roasted Vegetables: A mix of seasonal roasted veggies adds a nice touch and complements the flavors of the quiche.
Give these sides a try, and let me know which combinations you enjoy most. I love hearing how you make the recipe your own!
Spinach, Tomato and Feta Crustless Quiche for Healthy Meals
Ingredients
Method
- Preheat oven to 400°F.
- Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
- Heat 1 tablespoon olive oil over medium high heat in a skillet, and sauté 1 onion (diced) until softened.
- Add in the 6 ounces fresh baby spinach leaves and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
- Whisk together 4 large eggs, 1/2 cup all-purpose flour, and 1/2 teaspoon baking powder. Whisk in 1 1/2 cups whole milk, then stir in spinach-onion mixture. Add pepper, mix well.
- Pour egg mixture into quiche pan. Top with 1/2 cup feta cheese.
- Place the 1/2 cup cherry or grape tomatoes halves on top, and press gently so only the surface is visible.
- Bake for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan.
- Cool for 10 minutes.
- Garnish with extra feta, and some fresh basil leaves (optional).
- Slice, and serve.
