This Mediterranean Quiche with Spinach and Feta is the simple, savory egg dish you didn’t know you needed. Made without a crust, it’s naturally low in carbs, packed with fresh spinach, creamy feta, and bright dill, and it comes together in just 15 minutes of prep. This easy vegetarian recipe bakes perfectly in a tart or quiche dish and works for breakfast, brunch, or a light dinner.
Try this crustless quiche for easy weekend entertaining. Serve it with our Bruleed Grapefruit or these Jumbo Blueberry Buttermilk Muffins.
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A Mediterranean quiche blends classic French technique with Mediterranean ingredients like feta, spinach, and dill. Traditionally, quiche is made with a pastry crust, but this crustless version is lighter and easier, making it a favorite among many. Inspired by Greek flavors, this dish is similar to spanakopita, but without the pastry.
If you like these Mediterranean flavors, you may also love our Turkey Spinach Feta Burgers, Spinach and Feta Rolls, or our Greek Spinach Rice.
Why We Love This Recipe
- Quick and Convenient: Just 15 minutes of prep and 30 minutes to bake.
- Crustless and Lower Carb: No pastry needed means fewer steps and fewer carbs.
- Family-Friendly Flavors: Mild feta, spinach, and herbs make it kid- and crowd-approved.
- Perfect for Any Meal: Serve it hot or cold. It's great for breakfast, brunch, or light dinner, just like this Tomato and Asparagus Quiche with Puff Pastry.
Mediterranean Quiche Recipe Ingredients
These simple ingredients combine for a flavorful, fuss-free egg bake that’s anything but boring.
- Fresh Spinach: We use a few generous handfuls wilted quickly in the pan for great texture and flavor.
- Eggs: Six large eggs give the quiche its structure.
- Heavy Cream: Adds richness and creates a soft, custardy texture.
- Feta Cheese: Crumbled, tangy, and slightly creamy. This cheese pairs perfectly with spinach.
- Fresh Dill: Optional but highly recommended. It brightens the whole dish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Spinach: Swap with kale or chopped Swiss chard.
- Feta Cheese: Use goat cheese or grated Parmesan.
- Heavy Cream: Substitute with whole milk or half-and-half for a lighter version.
- Flavor: Add sun-dried tomatoes or sautéed red bell pepper for sweetness.
- Spice: Sprinkle in crushed red pepper flakes for a kick.
- Equipment: You can bake this in a glass pie plate or small casserole dish if you don’t have a quiche pan.
How To Make Mediterranean Quiche with Spinach and Feta
STEP ONE: Prepare the Vegetables
Heat olive oil in a medium skillet over medium heat. Sauté the chopped onion for 5–6 minutes, then add garlic and cook 30 seconds.
Add fresh spinach and cook just until wilted. Let cool slightly.
STEP TWO: Whisk the Egg Mixture
In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
STEP THREE: Combine and Assemble
Add the dill, spinach mixture, and crumbled feta into the egg mixture.
Pour into a greased 9-inch tart or quiche dish and level the top.
STEP FOUR: Bake and Cool
Bake at 350°F for 30–35 minutes, or until the center is set. Let rest 10–15 minutes before slicing.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Cook vegetables first. This prevents excess moisture.
✔️ DO Let the quiche rest before slicing so it holds together.
✔️ DO NOT Skip the dill. It’s a small addition that makes a big difference.
❌ DO NOT Be careful not to overbake. The eggs will become rubbery.
Storage
Store cooled Mediterranean quiche slices in an airtight container in the fridge for 3-4 days. To freeze, wrap individual slices tightly and freeze up to 2 months. Reheat in the microwave for 45 seconds or in a 325°F oven for 8–10 minutes.
Recipe FAQs
Yes! You can prep and bake it a day ahead. Reheat gently or enjoy it cold or at room temperature.
Absolutely. Use a par-baked pie crust or puff pastry shell. You may need to reduce the baking time slightly, as the filling will set faster.
Feta cheese is the classic choice for a Mediterranean flavor. You can also use goat cheese or a blend with mozzarella or Parmesan.
Yes, but be sure to thaw and squeeze it dry to avoid excess moisture in your egg base. Since frozen spinach is already wilted and condensed, you’ll need less than you would if using fresh.
Always cook vegetables first to release moisture and let the quiche cool before slicing.
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📖 Recipe
Mediterranean Quiche with Spinach and Feta
Equipment
- Ceramic tart or quiche dish (Holds about 4 cups)
- Medium skillet
- Mixing Bowl
- Whisk
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 cloves garlic minced
- 5 ounces fresh spinach
- 6 large eggs
- ¾ cup heavy cream
- 4 ounces feta cheese crumbled (about ¾ cup)
- 1 tablespoon fresh dill finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Set oven to 350°F (175°C) and grease a 9-inch ceramic tart or quiche dish with butter or nonstick spray.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 5–6 minutes until soft and translucent. Stir in garlic and cook another 30 seconds, just until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly. (If using frozen spinach, make sure it’s fully thawed and squeeze out as much moisture as possible.)
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and dill until smooth.
- Stir the spinach mixture and crumbled feta into the egg mixture. Pour everything into the greased baking dish and level the surface.
- Bake for 30–35 minutes, or until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
- Let rest for 10–15 minutes before slicing. The texture will firm up slightly as it cools, making it easier to cut clean slices.
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Notes
- Spinach: Swap with kale or chopped Swiss chard.
- Feta Cheese: Use goat cheese or grated Parmesan.
- Heavy Cream: Substitute with whole milk or half-and-half for a lighter version.
Jami Powell says
One of our family's favorite egg dishes!