Easy Crustless Mediterranean Quiche
If you struggle to find a breakfast you actually like, as I often do, this crustless Mediterranean quiche is the perfect easy meal to prep (and packed with flavor).
For the longest time, if my breakfast wasn’t sugary, I likely wasn’t eating it (or at least not enjoying it). And food is joy.
Thankfully, I’ve now found a love of breakfast sandwiches, oatmeal, yogurt parfaits, and quiche.
This might sound snobtastic, but travel is what made me fall in love with quiche. I vividly remember a quiche Lorraine I had for lunch in the Louvre in Paris. It was perfectly flavored with noticeable bites of Swiss and served with a simple but delicious salad.
Let’s be honest, that says a lot if the museum offering was making me drool. But it converted me to quiche as an egg vehicle for my future breakfasts for life.
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CRUSTLESS MEDITERRANEAN QUICHE
This easy quiche recipe is foolproof and offers a guaranteed egg in every serving. It’s a simple blend of spinach, fresh oregano (though you can swap for dried), and a trio of cheeses, to make for a perfectly seasoned, creamy bite every time.
It’s a simple breakfast to make and serve guests or to meal prep for an easy bite throughout the week.
I don’t like goat cheese. Can I add extra feta? Yes, you can substitute the goat cheese for more feta, and vice versa, if you *gasp* are not a fan of one of these cheeses.
INGREDIENTS
- Eggs: create the custardy base that gives the quiche its structure
- Greek yogurt: adds creaminess, tang, and a boost of protein
- Milk: loosens the custard for a smoother texture
- Salt: enhances and balances all the flavors
- Black pepper: adds subtle heat and depth
- Oregano: brings classic Mediterranean herbiness
- Mozzarella: melts smoothly for a mild, cheesy bind
- Feta: adds a salty, briny bite that showcases Mediterranean flavor
- Goat cheese: provides tangy richness and a soft, creamy texture
- Spinach: adds bulk, nutrients, and a fresh, savory element
- Olive oil: to cook down your spinach
- Garlic: brings even more flavor (I mean, garlic is life)
How do I add a crust to this quiche recipe? All you need is flour, butter, salt, water, and an egg to make a delicious quiche crust. Follow the recipe here to make a crust first!
HOW TO MAKE CRUSTLESS MEDITERRANEAN QUICHE
Preheat your oven to 350°F and grease a pie dish to prevent sticking. This ensures your crustless Mediterranean quiche bakes evenly and releases cleanly when sliced.
Heat olive oil in a large skillet over medium heat, then sauté the garlic for a minute or so before adding the chopped spinach with a pinch of salt and pepper. Cook until fully wilted, stirring frequently, then remove from heat and let cool slightly.
In a large bowl, whisk the eggs until smooth, then add the salt, pepper, oregano, lemon zest, Greek yogurt, and milk. Continue whisking until fully combined with no visible streaks of egg whites or yolks.
In a separate bowl, mix the cooled spinach with the feta and mozzarella, then sprinkle half of the mixture evenly into the prepared pie dish. Pour the egg mixture over top, add the remaining spinach and cheese, and gently swirl with a knife to distribute.
Dollop the goat cheese evenly across the top of the quiche. This will give you those cheesy pockets of flavor.
Bake for about 40 minutes, until the edges are set and lightly golden and the center has a slight wobble. Avoid overbaking to keep the quiche tender and creamy.
Let the quiche cool for 15 minutes before slicing into six pieces. Serve warm or at room temperature for breakfast, brunch, or meal prep.
3 reasons you’ll love this easy crustless Mediterranean quiche
TIPS & VARIATIONS
- If you don’t like goat cheese, you can do substitute for extra feta. Still save some of the feta to sprinkle over top, for even pockets of cheese.
- To make your quiche even creamier, use an immersion blender to combine the eggs, yogurt, and mix. This will break up the eggs, for a smooth texture.
- Layering the spinach filling with the egg mixture will ensure even distribution of the ingredients once baked. I like to use a butter knife or spatula to lightly swirl the mix before I bake, to break up any clumps that may have grouped together when poured in.
MAKING AHEAD & STORING
This quiche is delicious, fresh, and also works perfectly for meal prep. Cover and refrigerate leftovers for up to four days, or slice and freeze in an airtight container for up to two to three months.
I prefer to freeze in slices, wrapping each one individually, so it’s easy to pull out a piece as you need it for breakfast.
MORE QUICHE RECIPES
- Mushroom & Goat Cheese Quiche
- Deep Dish Spinach Feta Quiche
- Simple Vegetable Quiche with Shortcrust Pastry
- Easy Three Cheese Quiche
- Mediterranean Quiche for One
EQUIPMENT YOU’LL NEED
Equipment
- Frying Pan
- Whisk
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- 10-inch Pie Dish
Ingredients
- 8 eggs
- ½ cup Greek yogurt
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh oregano finely chopped (or 1 tsp dried)
- ½ tsp lemon zest
- ½ cup shredded mozzarella
- ¼ cup feta crumbled
- ¼ cup goat cheese
- 8 oz fresh spinach roughly chopped
- 1 tbsp olive oil
- 3-4 cloves garlic minced
Instructions
- Preheat your oven to 350°F and grease your pie dish
- Heat your olive oil in a large skillet over medium heat. Add in your garlic and saute for a minute before adding in your rough chopped spinach, season with a pinch of salt and pepper (just enough to add a little flavor but not too much). Saute until spinach has wilted down, stirring frequently. Remove from heat and cool
- In a bowl, crack your eggs and whisk. Add in your salt, pepper, herbs, lemon zest, yogurt, and milk, and whisk. You don’t want any clumps of egg whites or yolks
- In a small bowl, combine your cooled spinach, feta, and mozzarella. Evenly sprinkle half of it on the bottom of your greased pie dish, then pour your egg mixture over it before topping it with your remaining spinach/cheese blend. Use a knife to gently swirl them together
- Evenly dot dollops of goat cheese around the top of the quiche
- Bake for 40 minutes, until the edges are set and slightly browned and the center of the quiche barely gives a wobble
- Cool for 15 minutes and then cut into six slices
- Cover and refrigerate for up to four days or freeze* for two to three months
