Spinach and Tomato Crustless Quiche

Once upon a time there was a quiche. A broccoli cheddar crustless quiche, to be exact.

I was craving quiche one night a few weeks ago. I found a recipe for a broccoli cheddar crustless quiche on Pinterest and decided to give it a try. My plan was to make it ahead so the Mr. and I would have breakfast (or lunch in my case) the next day. Well, as I am learning on a daily basis, things don't always go as planned. I was cooking pretty late that night. The quiche came out of the oven at about 10 pm, and I didn't want to put it straight into the refrigerator because I'm a weirdo. Anyways, since the Mr. is working second shift right now, I thought I could leave it out to cool, and he could put it in the fridge before he came to bed.


The poor man was so tired that he came to bed without putting the quiche in the refrigerator, so it sat out all. night. long. RIP, Mr. Quiche.

Since we obviously were not going to eat quiche that had been sitting out overnight, I came up with a new plan. A more delicious plan. I'm actually kind of happy that we didn't have to eat that "meh" looking Pinterest-inspired quiche.

Enter the Spinach and Tomato Crustless Quiche.

Guys, this is a game changer. Be prepared to be ruined for all other breakfast foods. It is delicious, easy, and makes great leftovers. It's even gluten free! The best part of it all? It doesn't taste like "health food", even though it is packed with healthy ingredients. So get cracking! Bon appetit!

Spinach and Tomato Crustless Quiche

Serves 4


6 large eggs

1/2 cup plain Greek yogurt

1 tbsp olive oil

1/2 cup diced onion

6 oz. fresh baby spinach (one bag from the produce isle)

1/4 cup shredded mozzarella cheese

1/4 cup feta cheese (shredded Parmesan will work if you prefer a less tangy taste)

1/2 cup halved grape or cherry tomatoes

salt and pepper to taste



  1. Preheat your oven to 400 degrees. Spray a 9 inch glass pie pan with cooking spray.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and saute until onions are translucent.
  3. Add spinach to skillet and cook until it has wilted. Remove skillet from heat and allow to cool for 5 minutes.
  4. While the spinach and onion mixture is cooling, whisk eggs, Greek yogurt, salt and pepper together in a bowl until mixture is thoroughly combined.
  5. Add mozzarella and feta cheeses to the egg mixture and stir until just combined.
  6. Stir spinach and onions into egg and cheese mixture.
  7. Pour the egg mixture into greased pie pan.
  8. Arrange halved tomatoes on top of the egg mixture.
  9. Bake for 25-30 minutes or until center is set and edges are slightly browned.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s