Crustless Spinach, Tomato & Feta Quiche

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This Crustless Spinach, Tomato & Feta Quiche has become one of my go-to recipes for easy, satisfying meals that feel special without being complicated. I was craving something savory but light, with rich flavors and wholesome ingredients. After a few tweaks, I found this combination of vibrant spinach, sweet cherry tomatoes, and tangy feta cheese to be just right. Best of all, skipping the crust makes it quicker to prepare and naturally gluten-free, while still delivering that comforting, custardy texture I love in a good quiche.

Whether it’s for a slow weekend brunch, a meatless dinner, or packed lunch leftovers, this dish never fails to impress with its beautiful presentation and bold colors. The burst of cherry tomatoes contrasts perfectly with the creamy egg base, and the feta gives just the right amount of saltiness. It’s nutritious, hearty, and feels indulgent in the best way.

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

• Naturally Gluten-Free – No crust means no flour, and no worries.
• Simple & Versatile – Only a few fresh ingredients, but endlessly adaptable.
• Balanced Flavors – Creamy, tangy, savory, and a little sweet from the tomatoes.
• Meal Prep Friendly – Keeps well and tastes great reheated.
• Healthy Comfort Food – High in protein and packed with veggies.

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What Kind of Spinach, Tomato & Feta Should I Use?

When it comes to the spinach, I usually opt for fresh baby spinach because it cooks down quickly and has a tender bite. That said, if all you have is frozen spinach, it works just as well—just be sure to thaw and squeeze out as much liquid as possible to avoid a watery quiche.

For tomatoes, cherry or grape varieties are ideal. They’re naturally sweet, hold their shape well, and look gorgeous on top of the quiche. If you prefer, you can slice up larger tomatoes, but you might need to seed them first to avoid excess moisture.

Feta cheese adds a bold, salty flavor that balances the mild eggs and greens beautifully. I prefer using block feta and crumbling it myself for a creamier texture, but pre-crumbled works fine too. A French or Greek-style feta will give the richest taste.

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Options for Substitutions

Sometimes you have to work with what’s in the fridge, and thankfully this quiche is incredibly forgiving:

• Spinach → Kale or Swiss chard, finely chopped and pre-cooked.
• Feta → Goat cheese, ricotta salata, or even shredded mozzarella for a milder flavor.
• Cherry Tomatoes → Diced sun-dried tomatoes for a more intense, chewy pop.
• Milk → Any milk works, but whole milk or half-and-half yields the creamiest results. For a dairy-free option, use unsweetened almond or oat milk.
• Eggs → For a lower cholesterol option, swap 1–2 whole eggs with ¼ cup egg whites each.

This quiche easily adapts to dietary needs and what you have on hand. Just keep the base ratio of eggs to milk the same and don’t overload with watery veggies.

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Ingredients for This Crustless Spinach, Tomato & Feta Quiche

Each ingredient in this quiche plays a specific role in bringing out the perfect balance of flavor and texture. Here’s a breakdown of what you’ll need and why:

• Eggs – The star of the show. They provide structure and that rich, custardy base essential to every quiche.
• Milk – Helps to soften and smooth the egg mixture. Whole milk or half-and-half adds creaminess.
• Fresh Baby Spinach – Offers a vibrant color and a nutritious green bite that wilts beautifully into the mix.
• Cherry Tomatoes – Juicy and slightly sweet, they brighten every bite and look stunning arranged on top.
• Feta Cheese – Salty and tangy, it melts into pockets of flavor and contrasts beautifully with the tomatoes and spinach.
• Salt & Pepper – Essential for seasoning and enhancing the natural flavors of the ingredients.
• Olive Oil or Butter – Used to sauté the spinach, bringing out its depth and preventing rawness.

Each element complements the other, making this dish taste more complex than its simple ingredients might suggest.

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Step 1: Prep 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 non-stick spray. This helps prevent sticking and ensures easy slicing later.

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Step 2: Sauté the Spinach

Heat a small amount of olive oil in a skillet over medium heat. Add the fresh spinach and cook for 2–3 minutes, stirring, until just wilted. Remove from heat and let it cool slightly. If using frozen spinach, make sure it’s thoroughly thawed and pressed dry.

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Step 3: Whisk the Egg Mixture

In a medium bowl, crack in the eggs and add the milk. Season with a generous pinch of salt and black pepper. Whisk until the mixture is completely smooth and lightly frothy.

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Step 4: Combine the Fillings

Spread the wilted spinach evenly over the bottom of your prepared dish. Sprinkle crumbled feta over the spinach. Pour the egg mixture gently over the top. Arrange cherry tomato halves, cut side up, evenly across the surface.

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Step 5: Bake the Quiche

Place the quiche on the center rack of your oven and bake for 35–40 minutes, or until the center is set and the edges are lightly golden. The middle should no longer jiggle when gently shaken.

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Step 6: Cool and Serve

Let the quiche cool for at least 10 minutes before slicing. This allows it to firm up and makes for neater servings. Enjoy warm, at room temperature, or even chilled!

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How Long to Cook the Crustless Spinach, Tomato & Feta Quiche

This quiche bakes beautifully in 35 to 40 minutes at 375°F (190°C). You’ll know it’s ready when the edges are golden and the center is just set—no more wobbling. If the top starts to brown too quickly, lightly tent with foil during the final 10 minutes. Let it rest for 10 minutes before serving to help the texture set completely.

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Tips for Perfect Crustless Quiche

• Drain excess moisture: Whether using fresh or frozen spinach, be sure to squeeze out extra liquid so your quiche doesn’t turn soggy.
• Use room temperature eggs: They blend more easily into the milk and cook evenly.
• Layer fillings thoughtfully: Start with spinach, then cheese, then pour over the egg mixture. Finish with tomato halves for that picture-perfect look.
• Don’t overbake: A dry quiche is a sad quiche. Remove it from the oven as soon as the center is set.
• Let it cool: This helps the quiche firm up and gives you clean, tidy slices.

These small details add up to a quiche that’s creamy, flavorful, and never rubbery.

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Watch Out for These Mistakes While Cooking

• Adding wet spinach – Skipping the step of squeezing out water from spinach (especially if it’s frozen) can make your quiche runny.
• Overloading the dish – Adding too much cheese or veggies throws off the egg-to-filling ratio and prevents it from setting properly.
• Underseasoning – Remember, eggs need a good pinch of salt to bring out the other flavors.
• Skipping the rest time – Cutting into the quiche too soon can lead to a messy, under-set center.
• Baking at too high a temperature – This can cause the eggs to curdle and the texture to become rubbery.

Stay mindful of these and your quiche will turn out beautifully every time.

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

This quiche pairs effortlessly with both light and hearty sides. Here are some ideas to round out your meal:

Mixed Greens Salad

Tossed with a lemon vinaigrette or balsamic dressing for a crisp, refreshing balance.

Crusty Bread or Garlic Toast

Great for mopping up bites and adding a little crunch on the side.

Avocado Slices

Creamy and rich, they complement the feta beautifully.

Fresh Fruit Platter

Strawberries, grapes, or melon give a sweet contrast to the savory quiche.

Roasted Potatoes

A hearty choice for brunch or dinner—seasoned with rosemary or paprika.

Marinated Olives

Salty and briny bites that enhance the Mediterranean flair.

Fresh-Squeezed Juice or Iced Tea

Perfect for a brunch vibe or a light summer lunch.

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Storage Instructions

Crustless quiche stores beautifully, making it an ideal make-ahead dish. Once completely cooled, cover it tightly with plastic wrap or transfer slices to an airtight container.

• Refrigerator: Store for up to 4 days. Reheat individual slices in the microwave or warm in a 300°F oven until heated through.
• Freezer: Wrap slices individually in foil, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Avoid freezing a whole quiche in the dish—it’s best to freeze in portions for easy thawing and serving.

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Estimated Nutrition

These values are approximate per serving (based on 6 slices from a 9-inch quiche):

• Calories: 180–220
• Protein: 11g
• Fat: 14g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 2g
• Calcium: 15% DV
• Iron: 10% DV

This quiche is low in carbs and high in protein, with a good dose of vitamins from the spinach and tomatoes. It’s a nutritious choice whether you’re watching calories, carbs, or just eating clean.

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Frequently Asked Questions

How do I know when the quiche is done?

Check that the center is set and no longer jiggles when you gently shake the dish. A knife inserted near the center should come out mostly clean.

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Can I make this quiche ahead of time?

Absolutely. Bake it a day in advance, let it cool completely, and refrigerate. Reheat gently in the oven before serving or enjoy it cold.

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Can I use egg whites instead of whole eggs?

Yes! Replace each whole egg with 2 egg whites, or use 1 cup of liquid egg whites in place of 4 eggs for a lighter version.

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Is it possible to make this dairy-free?

You can substitute the milk with unsweetened almond or oat milk, and use a dairy-free feta alternative or skip the cheese altogether.

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Can I add meat to this quiche?

Definitely! Crumbled cooked bacon, diced ham, or even smoked salmon are delicious additions—just don’t overload it or it might not set.

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What other vegetables can I use?

Mushrooms, bell peppers, zucchini, or caramelized onions are great. Just make sure to sauté and drain them to avoid excess moisture.

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Can I make it in a muffin tin?

Yes, divide the mixture into a greased muffin tin for individual portions. Reduce baking time to about 20–25 minutes.

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What’s the best way to reheat leftovers?

Warm slices in the microwave for 1–2 minutes or in a 300°F oven until heated through for a crispier texture.

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Conclusion

Crustless Spinach, Tomato & Feta Quiche is the kind of dish that proves simple can be spectacular. It’s nourishing, versatile, and easy enough for a weekday yet elegant enough for weekend brunch. With minimal prep and wholesome ingredients, it’s a go-to recipe you’ll find yourself coming back to again and again. Whether you serve it hot, cold, or somewhere in between, this quiche delivers every time.

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