Crustless Spinach, Tomato & Feta Quiche

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When I want something comforting, wholesome, and impossibly easy to whip up, this Crustless Spinach, Tomato & Feta Quiche always comes to mind. It’s the kind of dish that makes you feel like you’re eating something indulgent, but without the fuss of a crust or hours in the kitchen. I’ve made it for busy weekday lunches, lazy weekend brunches, and even as a light dinner with a fresh green salad on the side. Every time, it delivers that perfect balance of creamy, savory, and fresh.

What I love most about this quiche is how it takes humble ingredients and transforms them into something special. The sweet burst of cherry tomatoes, the saltiness of feta, and the earthiness of spinach—bound together in a custardy egg filling—create layers of flavor in every bite. Plus, it’s naturally gluten-free and lower in carbs, making it a great option for those watching their flour intake.

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Why You’ll Love This Crustless Spinach, Tomato & Feta Quiche

• No crust, no problem – Quiche without the pastry means less prep, fewer calories, and still all the flavor.
• Vegetarian-friendly – Packed with fresh veggies and cheese, it’s a meatless meal that satisfies.
• Customizable – Don’t have feta? Use goat cheese or cheddar. Want to toss in mushrooms or herbs? Go for it.
• Make-ahead friendly – Perfect for meal prepping or serving a crowd at brunch.
• Elegant and easy – It looks impressive on the table but couldn’t be simpler to make.

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What Kind of Cheese Works Best in Crustless Spinach, Tomato & Feta Quiche?

Feta is the classic choice for this quiche, and for good reason. Its briny, tangy flavor beautifully complements the sweetness of cherry tomatoes and the earthiness of spinach. But if you’re not a fan of feta, don’t worry—this recipe is flexible. Goat cheese adds a creamy texture and a slightly milder tartness. Ricotta can work for a softer, more subtle cheese layer. And if you prefer something sharper, aged cheddar or even crumbled blue cheese can take this quiche in a bold new direction. It all depends on your flavor preferences.

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Options for Substitutions

Here’s where you can get creative or make adjustments based on what you have in your kitchen:

• Spinach: You can swap fresh spinach with frozen (just make sure to squeeze out excess water). Kale or Swiss chard also make great alternatives.
• Cherry Tomatoes: Use grape tomatoes or even sun-dried tomatoes for a richer flavor. Diced regular tomatoes will also work, but be sure to drain off some moisture.
• Feta Cheese: Goat cheese, ricotta, cream cheese, cheddar, or mozzarella are all solid stand-ins.
• Milk: Whole milk gives the creamiest texture, but you can use half-and-half or a non-dairy milk like almond or oat. Avoid overly watery milks, though.
• Eggs: No real substitute here, but you can use egg whites or an egg substitute for a lighter version.

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Ingredients for Crustless Spinach, Tomato & Feta Quiche

Each ingredient in this quiche serves a purpose, contributing to its rich flavor and luscious texture without the need for a crust.

• Eggs: The foundation of the quiche, eggs provide the structure and custard-like texture that holds everything together.
• Milk: Adds creaminess to the egg mixture. Whole milk works best, but you can use others as needed.
• Fresh Spinach: Delivers an earthy depth and vibrant green color. It also adds nutritional value, making the quiche hearty and wholesome.
• Cherry Tomatoes: These bring brightness and a juicy sweetness that contrasts beautifully with the salty feta.
• Feta Cheese: Crumbly, tangy, and slightly salty—feta adds character and a creamy bite to every slice.
• Salt and Pepper: Essential for enhancing and balancing the flavors of the dish.
• Olive Oil or Butter: Used to sauté the spinach, helping to release moisture and deepen its flavor before adding it to the quiche.

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Step 1: Prepare the Oven and Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil or butter to prevent sticking. Set it aside while you prep the filling.

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Step 2: Sauté the Spinach

In a skillet over medium heat, add a drizzle of olive oil. Toss in the fresh spinach and sauté for 2–3 minutes until wilted. If using frozen spinach, make sure it’s fully thawed and squeezed dry before this step.

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Step 3: Whisk the Eggs and Milk

In a large mixing bowl, whisk together the eggs and milk until smooth and frothy. Season with a pinch of salt and a few cracks of black pepper. This is your quiche base.

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Step 4: Layer the Ingredients

Spread the sautéed spinach evenly across the bottom of the prepared dish. Crumble feta over the top and arrange the cherry tomatoes, cut side up, around the spinach and cheese.

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Step 5: Pour in the Egg Mixture

Slowly pour the egg mixture into the dish, letting it settle around the fillings. Make sure everything is evenly distributed. Tap the pan gently on the counter to remove any air bubbles.

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Step 6: Bake to Perfection

Place the dish on the center rack of your oven and bake for 35–40 minutes, or until the top is golden and the center is just set. A knife inserted in the middle should come out clean.

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Step 7: Cool Before Serving

Allow the quiche to cool for about 10 minutes after baking. This resting time helps it firm up and makes slicing cleaner and easier.

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How Long to Cook Crustless Spinach, Tomato & Feta Quiche

The quiche needs to bake for 35 to 40 minutes in a preheated 375°F (190°C) oven. You’ll know it’s done when the center is no longer jiggly and a knife or toothpick inserted in the middle comes out clean. The edges should be lightly golden and slightly puffed.

If your oven tends to run hot or cold, start checking around the 32-minute mark. Also, let it cool for 10 minutes before slicing—this allows the custard to set fully, making for clean, stable slices.

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Tips for Perfect Crustless Quiche

• Sauté or Drain Greens: Whether using fresh or frozen spinach, always cook off excess moisture first. Wet greens will make your quiche soggy.
• Don’t Overbake: The center should be just set. Overbaking leads to a rubbery texture and potential curdling.
• Use Room-Temperature Ingredients: Cold eggs or milk can affect baking time. Let them sit out for a few minutes before mixing.
• Crumbled Cheese is Better: Crumbling the feta yourself yields better texture and flavor than pre-crumbled options.
• Distribute Fillings Evenly: For even bites, make sure the veggies and cheese are well spread out before pouring in the egg mixture.
• Grease Generously: Even though there’s no crust, the pan needs to be well-oiled or buttered to prevent sticking.

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Watch Out for These Mistakes While Cooking

Making a crustless quiche seems straightforward, but a few missteps can turn it into a watery or bland dish. Here are the pitfalls to avoid:

• Skipping the Spinach Prep: Adding raw or wet spinach directly to the dish will release moisture as it bakes, resulting in a soggy bottom.
• Under-seasoning: Feta adds saltiness, but you still need a little seasoning in the egg mixture to lift the overall flavor.
• Overfilling the Dish: It’s tempting to pile on ingredients, but too many can make the quiche dense or cause the eggs to overflow.
• Overbaking: Leaving it in the oven too long dries out the eggs and toughens the texture. Remove it as soon as the center sets.
• Forgetting to Let It Rest: Cutting too soon means a messy slice. Give it time to cool slightly and firm up.

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What to Serve With Crustless Spinach, Tomato & Feta Quiche?

Fresh Arugula Salad

A peppery arugula salad with lemon vinaigrette complements the rich, savory notes of the quiche.

Roasted Potatoes

Simple herbed baby potatoes or crispy breakfast-style roasted potatoes add a hearty side to round out the meal.

Avocado Slices

Creamy avocado drizzled with olive oil and sea salt offers a mild, buttery contrast.

Fruit Salad

A bright medley of melon, berries, and citrus adds a refreshing, sweet touch to brunch or lunch.

Crusty Bread or Toast

For those who miss the pastry crust, serve with sourdough toast or warm baguette slices.

Soup on the Side

A light tomato basil or creamy mushroom soup pairs wonderfully, especially for a cozy dinner.

Greek Yogurt with Herbs

A dollop of garlicky Greek yogurt or tzatziki adds a cooling tang and makes for a Mediterranean twist.

Sparkling Water or Mimosa

For brunch, offer a fizzy drink like citrus-infused sparkling water or a classic mimosa to elevate the experience.

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Storage Instructions

One of the best things about this Crustless Spinach, Tomato & Feta Quiche is how well it stores—perfect for meal prep or enjoying leftovers without sacrificing texture or flavor.

• Refrigerator: Let the quiche cool completely, then cover it tightly with plastic wrap or store slices in an airtight container. It will keep in the fridge for up to 4 days.
• Freezer: This quiche also freezes beautifully. Wrap individual slices in parchment paper and then in foil, or use freezer-safe containers. Store for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slices in the oven at 325°F (165°C) for about 10–15 minutes, or microwave in 30-second bursts until heated through. Avoid overheating to keep the texture soft and creamy.

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Estimated Nutrition

The following is a rough estimate based on a standard 9-inch quiche cut into 6 servings:

• Calories: ~180–220 per slice
• Protein: ~10g
• Carbohydrates: ~5g
• Fat: ~14g
• Fiber: ~1g
• Sugars: ~2g
• Calcium: ~15% of Daily Value
• Gluten-Free: Yes (naturally)

These numbers can vary depending on substitutions and exact ingredient amounts, but overall, this quiche is a nutrient-dense, low-carb, high-protein option.

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Frequently Asked Questions

What’s the best way to prevent a watery quiche?

Make sure to cook down and drain your spinach thoroughly. Also, avoid using overly juicy tomatoes and don’t skip the resting period after baking.

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Can I make this quiche dairy-free?

Yes. Use a plant-based milk (like almond or oat) and substitute the feta with a dairy-free cheese alternative. Just be sure the substitute melts and tastes well in baked dishes.

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Is it okay to use frozen spinach?

Absolutely. Just thaw and squeeze it dry before adding it to avoid extra moisture.

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Can I make this quiche ahead of time?

Definitely. You can bake it the day before and refrigerate it. Reheat gently in the oven before serving, or even enjoy it cold or at room temperature.

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Do I need to use cherry tomatoes specifically?

Not necessarily. Grape tomatoes or chopped Roma/plum tomatoes can work too—just be sure to remove extra juice or seeds to keep things from getting soggy.

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Can I double the recipe for a larger group?

Yes, but it’s best to use two dishes rather than one large one to ensure even cooking. The center can stay undercooked in a deeper pan.

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How do I know when the quiche is done?

The top should be set and lightly golden. A knife inserted in the middle should come out clean. It may puff up slightly—this is normal and settles as it cools.

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Can I add meat to this quiche?

Absolutely! Crumbled cooked bacon, diced ham, or sautéed sausage work wonderfully. Just reduce the cheese slightly or skip added salt to avoid over-seasoning.

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Conclusion

This Crustless Spinach, Tomato & Feta Quiche proves you don’t need a crust to have a delicious, satisfying meal. It’s light yet filling, elegant yet easy, and adaptable to what you have in the fridge. Whether you’re hosting brunch, prepping weekday lunches, or just craving something cozy and savory, this quiche delivers every time.

It’s the kind of dish that invites creativity—swap ingredients, tweak flavors, and make it your own. Once you try it, you’ll see why it’s a regular favorite in my kitchen.

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