Spinach, Goat Cheese & Sun-Dried Tomato Crustless Quiche

This super easy, flavor-packed dish is a breakfast to remember... perfect for holiday brunch or anytime!

Spinach, Goat Cheese & Sun-Dried Tomato Crustless Quiche

Simple, Savory & Unbelievably Delicious!

Whether you’re thinking of weekend brunch already, planning a holiday breakfast or just want an awesome dish in the fridge to heat up for any meal, this crustless quiche is a must try!

Simple, savory and unbelievably delicious!

Plus, with only 6 main ingredients + spices, it’s super easy to make.  It’s just fresh baby spinach, goat cheese, sundried tomatoes, yellow onion, organic eggs and whole milk simply seasoned with fresh rosemary, garlic, salt and pepper.

Best part is that it can be entirely made ahead and heats up well.  This makes it perfect for holiday entertaining, a Christmas morning breakfast or weekly meal prep so you have something nourishing and delicious on hand and at the ready.

Scroll down for recipe.


Spinach, Goat Cheese & Sun-Dried Tomato Crustless Quiche
Prep time
Cook time
Total time
A savory and unbelievably delicious dish that will wow a crowd! Perfect for holiday entertaining as an appetizer or brunch, or as an easy breakfast, lunch or dinner any time. Super easy to make.
Recipe type: Holiday Brunch, Breakfast, Lunch, Dinner, Appetizer
Cuisine: Gluten-Free, Vegetarian, Grain-Free
Serves: serves 6-8
  • 1 tablespoon olive oil
  • 2 -3 garlic cloves garlic, minced (I use 2 if large cloves, 3 if tiny)
  • ½ cup yellow onion, chopped
  • 3 packed cups fresh spinach
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 4 ounces goat cheese, crumbled or chopped
  • 1 tablespoon fresh rosemary, chopped
  • salt & pepper, to taste
Preheat oven to 350 degrees F and lightly oil a 9-10 inch baking dish with olive oil using a paper towel.
Prepare quiche filling
  1. In a medium skillet, heat olive oil over medium heat. Add onions and saute for 5 minutes or until tender and translucent. Add garlic, saute for about 30 seconds or until just fragrant.
  2. Add spinach and cook until wilted, approximately 3- 5 minutes. Remove mixture from heat and set aside. *
  3. Meanwhile, in a large mixing bowl, whisk eggs and milk until combined. Stir in sun dried tomatoes, goat cheese, rosemary and onion/ spinach mix. * Sprinkle with salt and pepper.
  4. * I like to keep aside a few pieces of spinach, goat cheese and tomatoes for decorating the top of the quiche.
Assemble & Bake
  1. Pour egg mixture into prepared baking dish.
  2. If you have set aside a few pieces of spinach, goat cheese and sun-dried tomatoes, place them on top of the mixture to "decorate" the quiche.
  3. Bake at 350°F for approximately 40-45 minutes** or until quiche is golden brown and center set (no longer jiggly and toothpick comes cleanly out of center).
  4. **Check quiche at 30 minutes. If the top looks like it's browning too much for your taste, cover gently with foil for last part of baking.
  5. Let sit for 5 minutes before serving.
  6. Leftovers heat up well.


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