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A sliced crustless summer vegetable quiche with zucchini, red and yellow cherry tomatoes, spinach, and feta cheese in a white ceramic dish.

Crustless Summer Vegetable Quiche

A vibrant, elegant, and light Mediterranean breakfast or brunch centerpiece featuring golden zucchini rounds, sweet red and yellow cherry tomatoes, fresh spinach, and savory feta cheese baked inside a fluffy, crustless egg custard.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Greek
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup heavy cream or whole milk
  • 1/2 tsp sea salt
  • 1/4 tsp coarsely ground black pepper
  • 1 tbsp extra virgin olive oil plus extra for greasing
  • 1 medium zucchini cut into thin rounds
  • 1 cup fresh spinach packed
  • 1 large garlic clove finely minced
  • 1 cup cherry tomatoes mix of red & yellow, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves torn

Method
 

Preheat & Prep:
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch scalloped ceramic pie or tart dish with a little olive oil.
Sauté the Veggies:
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini rounds and cook for 4–5 minutes until golden brown on both sides. Stir in the fresh spinach and minced garlic during the last 30 seconds until the spinach wilts, then remove from heat.
Whisk the Eggs:
  1. In a medium bowl, vigorously whisk the 6 large eggs, heavy cream, sea salt, and black pepper together for 1–2 minutes until light, frothy, and full of air.
Assemble the Quiche:
  1. Layer the sautéed zucchini, wilted spinach, and garlic across the bottom of the greased baking dish. Scatter the halved red and yellow cherry tomatoes, crumbled feta cheese, and torn basil leaves evenly on top.
Pour Egg Base:
  1. Slowly pour the frothy egg mixture over the vegetable fillings. Adjust a few tomato halves and zucchini rounds to the surface for an attractive presentation.
Bake:
  1. Bake in the center rack for 25–30 minutes until the edges are beautifully puffed and golden, and the center is set.
Rest & Slice:
  1. Remove from the oven and let rest for 10 minutes to firm up completely before slicing into clean wedges.

Notes

  • Pro-Tip: Ensure the skillet is hot before adding the zucchini to get that perfect golden sear without overcooking the inside of the squash.
  • Storage: Keep leftover slices in an airtight container within the refrigerator for up to 5 days.