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Top-down view of a Mediterranean crustless quiche with spinach, feta, and sun-dried tomatoes.

Crustless Spinach, Sun-Dried Tomato and Feta Quiche

A protein-rich, crustless Mediterranean quiche featuring savory sun-dried tomatoes, creamy feta, and fresh spinach. Finished with a gourmet honey drizzle and fresh thyme, this dish is naturally gluten-free and perfect for elegant brunching or weekday meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course, Mezze, Side Dish
Cuisine: Greek
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 tbsp extra virgin olive oil
  • 2 cups fresh baby spinach chopped
  • ½ cup feta cheese crumbled in large chunks
  • ⅓ cup oil-packed sun-dried tomatoes sliced
  • ¼ tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp honey for garnish
  • 3 sprigs fresh thyme for garnish

Method
 

  1. Preheat oven to 375°F (190°C) and grease a deep 9-inch pie dish.
  2. Sauté spinach in olive oil until wilted (2-3 mins). Squeeze out all excess moisture using a mesh strainer.
  3. Whisk eggs, milk, cream, garlic powder, salt, and pepper until frothy.
  4. Layer the spinach, feta, and tomatoes in the dish.
  5. Pour the egg custard over the fillings.
  6. Bake for 30-35 minutes until golden and set.
  7. Rest for 10 minutes, then drizzle with honey and garnish with fresh thyme before serving.

Notes

To ensure a firm texture, make sure the spinach is squeezed extremely dry before adding it to the eggs. If you prefer a bit of heat, a pinch of red chili flakes in the custard pairs beautifully with the honey drizzle.