A rich, creamy, savory quiche loaded with tender spinach, tangy feta, sweet sun-dried tomatoes, and fluffy eggs. This delicious crustless quiche is naturally low-carb, packed with flavor, and perfect for breakfast, brunch, lunch, or meal prep!

Spinach, Sun-Dried Tomato & Feta Crustless Quiche

Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: 60–65 minutes
Servings: 6–8 slices

Ingredients

• 6 large eggs
• 1 cup cottage cheese
• ½ cup heavy cream
• 1 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 2 cups fresh spinach, chopped
• ½ cup sun-dried tomatoes, drained and chopped
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)
• ½ teaspoon onion powder
• 1 tablespoon fresh thyme leaves (optional)

Instructions

1. Prepare the oven

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or round baking dish with olive oil or cooking spray.

2. Cook the spinach

Heat olive oil in a skillet over medium heat. Add chopped spinach and cook for 2–3 minutes until wilted. Add garlic and cook for another 30 seconds.

Remove from heat and allow to cool slightly. Drain any excess liquid.

3. Prepare the egg mixture

In a large bowl, whisk together eggs, cottage cheese, and heavy cream until smooth.

For an extra creamy texture, blend the cottage cheese before adding it.

4. Add the cheese and vegetables

Stir in feta, mozzarella, Parmesan, oregano, onion powder, black pepper, and salt.

Fold in the cooked spinach and half of the chopped sun-dried tomatoes.

5. Assemble the quiche

Pour the mixture into the prepared baking dish. Spread evenly.

Scatter the remaining sun-dried tomatoes over the top and sprinkle with fresh thyme.

6. Bake

Bake uncovered for 40–50 minutes, or until the center is set and the top is golden brown.

If the top browns too quickly, loosely cover with foil.

7. Cool and serve

Allow the quiche to rest for 10–15 minutes before slicing. Serve warm or chilled.

Nutrition Information (Estimated Per Serving)

Based on 8 servings:

• Calories: 245
• Protein: 17–19 g
• Total Carbohydrates: 5–7 g
• Fiber: 1 g
• Net Carbs: 4–6 g
• Fat: 17 g
• Sugar: 2–3 g

Nutrition varies depending on the brands used, especially the sun-dried tomatoes and dairy products.

Nut Information

• Almonds: Not required.
• Almond flour: Not required.
• Walnuts: Not required.
• Pecans: Not required.
• Cashews: Not required.
• Peanuts: Not required.
• Pistachios: Not required.

Nut Allergy Information: This recipe is naturally nut-free when prepared with nut-free ingredients. Always check product labels for potential nut cross-contamination.

Helpful Tips

• Drain spinach thoroughly to prevent a watery quiche.
• Use sun-dried tomatoes packed in oil for richer flavor, but drain them before adding.
• Blend cottage cheese for a smoother, creamier filling.
• Avoid adding too much salt because feta is naturally salty.
• Let the quiche rest before slicing for clean, beautiful pieces.
• Add fresh basil or thyme for extra Mediterranean flavor.

Storage Instructions

• Refrigerator: Store covered in an airtight container for up to 4 days.
• Freezer: Freeze individual slices for up to 2 months.
• Reheating: Microwave for 30–60 seconds or warm in the oven at 325°F (165°C).
• Meal Prep: Prepare ahead, slice into portions, and enjoy throughout the week.

Frequently Asked Questions (Q&A)

Q1: Is this quiche completely crustless?
Yes! It contains no pastry crust or flour, making it a delicious low-carb alternative to traditional quiche.

Q2: Is this recipe keto-friendly?
Yes, it can fit a keto-style eating plan. Check the carbohydrate content of your specific ingredients.

Q3: Can I use frozen spinach?
Absolutely! Thaw completely and squeeze out all excess moisture before cooking.

Q4: Can I substitute cottage cheese?
Yes. Ricotta cheese or additional cream cheese can be used, although the protein and texture will change.

Q5: Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but fresh tomatoes contain more water. Remove excess seeds and moisture before adding.

Q6: How do I know when the quiche is done?
The edges should be firm, the top lightly golden, and the center should have only a slight jiggle.

Q7: Can I make this recipe without heavy cream?
Yes. Use additional cottage cheese or plain Greek yogurt for a lighter alternative.

Q8: Can I add chicken?
Yes! Add ½–1 cup cooked shredded chicken for extra protein.

Q9: Why is my crustless quiche watery?
Excess moisture from spinach or tomatoes is usually the cause. Drain vegetables thoroughly before mixing.

Q10: Can I prepare it the night before?
Yes! Assemble the mixture, cover, and refrigerate overnight. Bake fresh the next morning.

Q11: Can I make it dairy-free?
You can experiment with dairy-free feta, mozzarella, and cream alternatives, but the taste and nutritional values will differ.

Q12: What can I serve with this quiche?
It pairs beautifully with green salad, cucumber salad, roasted vegetables, avocado, or fresh fruit.

Q13: Is this recipe suitable for meal prep?
Definitely! It reheats well and makes a convenient high-protein breakfast or lunch.

Final Note

This Spinach, Sun-Dried Tomato & Feta Crustless Quiche is creamy, cheesy, satisfying, and full of Mediterranean flavors. With no pastry crust and plenty of protein, it’s an easy recipe you’ll want to make again and again!