The Crispy Quiche That Doesn’t Need a Crust

Description

This crustless spinach, zucchini, and feta quiche has golden edges, a lightly crisp cheese topping, and a tender, savory center. There’s no pastry to roll out or prebake—just sauté the vegetables, whisk the egg mixture, and bake until beautifully golden. Sesame seeds add a delicate crunch, while fresh herbs brighten every slice.

This recipe is inspired by the photo; the exact ingredients cannot be confirmed from the image. Without pastry, the crispness comes from the browned cheese and edges rather than a traditional crust.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10–15 minutes
Servings: 6
Baking Dish: 9-inch deep pie dish

Ingredients

For the Vegetables

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 medium zucchini, about 200 g, cut into thin half-moons
• 5 oz (140 g) fresh spinach, roughly chopped
• 2 garlic cloves, minced

For the Egg Mixture

• 6 large eggs
• ½ cup (120 ml) whole milk
• ¼ cup (60 ml) heavy cream
• ½ teaspoon dried oregano
• ¼ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon ground nutmeg, optional
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill

For the Cheese and Topping

• ¾ cup (about 110 g) crumbled feta cheese
• ¾ cup (about 85 g) shredded mature cheddar, divided
• 2 tablespoons finely grated Parmesan
• 2 teaspoons sesame seeds
• 1 teaspoon softened butter, for greasing
• Extra chopped parsley, for serving

Why You’ll Love This Recipe

• No pastry preparation or blind baking.
• A flavorful way to use spinach and zucchini.
• Delicious warm or at room temperature.
• Easy to portion for breakfast, brunch, or lunch.
• Naturally flour-free when made with suitable ingredients.

Step-by-Step Instructions

1. Prepare the Baking Dish

Preheat the oven to 375°F (190°C), or 340°F (170°C fan). Position a rack in the middle of the oven. Grease the bottom and sides of a 9-inch deep pie dish with the softened butter.

2. Cook the Onion and Zucchini

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the zucchini and cook for another 5–7 minutes, until lightly golden and most of the released moisture has evaporated.

Avoid crowding the skillet, as this encourages the zucchini to steam instead of brown.

3. Add the Spinach

Stir in the garlic and cook for 30 seconds. Add the spinach in handfuls and cook until wilted. Continue cooking until there is no visible liquid in the pan.

Transfer the vegetables to a plate and let them cool for about 5 minutes. If they still look wet, drain them before continuing.

4. Whisk the Eggs

In a large bowl, whisk together the eggs, milk, cream, oregano, salt, pepper, and optional nutmeg until evenly combined. Stir in the parsley and dill.

Use a light hand with the salt because feta and Parmesan already contribute saltiness.

5. Assemble the Quiche

Spread the cooled vegetables evenly in the prepared dish. Scatter over the feta and ½ cup of the cheddar.

Pour the egg mixture over the vegetables. Gently move the filling with a fork so the eggs settle into the gaps. Sprinkle the remaining cheddar, Parmesan, and sesame seeds over the top.

6. Bake Until Golden

Bake for 35–45 minutes, checking from 35 minutes onward. The edges should be golden and the center should be set with a slight gentle wobble, without any liquid egg.

For a thermometer check, the center should reach 160°F (71°C). If the top browns before the center is cooked, loosely cover it with foil.

7. Rest and Slice

Let the quiche rest for 10 minutes before slicing. It will settle slightly as it cools, helping the slices hold together. Finish with fresh parsley and serve warm.

Serving Suggestions

Serve with a cucumber and tomato salad for a light lunch, or add roasted potatoes for a more substantial meal. For brunch, pair it with toast and fresh fruit.

Tips and Notes

• Remove vegetable moisture: This is the most useful step for preventing a watery quiche.
• Grate your own cheese: Freshly grated cheddar generally melts more smoothly.
• Use the right dish: A shallow dish may overflow. Leave a little room at the top.
• Avoid overbaking: Excessive baking can make the eggs firm and rubbery.
• Expect golden edges: A crustless quiche will have a softer base than one made with pastry.

Easy Variations

• Mushroom version: Replace the zucchini with 200 g sliced mushrooms, cooking them until their liquid evaporates.
• Different greens: Substitute chopped Swiss chard for spinach, cooking the stems first.
• Milder cheese: Replace feta with a similar quantity of shredded mozzarella.
• Frozen spinach: Use about 100 g frozen spinach, thawed and squeezed thoroughly dry.

Make-Ahead Instructions

Cook the vegetables up to one day ahead and refrigerate them in a covered container. When ready to bake, prepare the egg mixture and assemble the quiche as directed.

Storage and Reheating

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat individual slices in a 350°F (175°C) oven until hot throughout. A microwave works too, although the edges will soften.

Freeze cooled slices individually for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make it without cream?

Yes. Replace the cream with an equal quantity of whole milk. The filling will be slightly less rich.

Why is my quiche watery?

The vegetables may have retained too much moisture. Sauté them until the pan is dry, and squeeze thawed spinach thoroughly.

Can I leave out the sesame seeds?

Yes. They provide texture but are not needed for the quiche to set.

Servings and Nutrition

Servings: 6
Estimated nutrition per serving: 290 calories, 18 g protein, 7 g carbohydrates, 22 g fat, and 1 g fiber.

Nutrition is approximate and varies with the cheeses and dairy products used.