This crustless quiche with sun-dried tomatoes and spinach is full of flavor and perfect for brunch or supper.

One of the best things about living on “the farm” is our ability to have a garden and our chickens, along with plenty of land for Little Buddy to run and play and then run some more.

I can’t imagine living anywhere else. The wide open spaces call my name and the turkey, deer, and birds make mighty fine neighbors.

I especially love that our “girl’s” work does not go in vain. They provide plenty of eggs for our family, my sister’s family, and other extended family and friends on a regular basis.

I think friends and family like to see us coming with our egg baskets filled when we visit.

Fresh from the hen house eggs, along with just picked from the garden spinach, and sun-dried tomatoes make a perfect quick-fix supper for us.

But don’t fret if you don’t have chickens or your own garden. This quiche is so quick and easy to make, you’ll have this delicious crustless quiche ready for brunch or supper in no time!

Here’s how I make it.

Crustless Quiche with Sun-dried Tomatoes and Spinach

4.50 from 2 votes
This crustless quiche with sun-dried tomatoes and spinach is full of flavor and perfect for brunch or supper.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6


  • 2 tablespoons butter
  • 6 eggs
  • 1 cup spinach
  • 1/4 cup sundried tomatoes, drained
  • 1 cup mild cheddar cheese, or your favorite
  • salt and pepper


  • Preheat oven to 350º Fahrenheit.
  • Place butter into a pie plate and into oven to melt.
  • Once melted, swirl pie plate around to make sure butter has thoroughly coated bottom and sides of plate.
  • Whisk eggs until well-blended.
  • Stir in spinach, sun-dried tomatoes, cheese, and salt and pepper.
  • Pour egg mixture into buttered pie plate.
  • Bake for approximately 30 minutes or until quiche has firmly set and a toothpick comes out clean when inserted in the center.


Calories: 185kcal | Carbohydrates: 3g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 228mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1052IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 4 stars
    Did you use any milk or cream in this? Mine came out only about half an inch thick and yours looks much thicker and fluffier. It still tastes good but maybe a little cream or milk would help it puff up a bit.

    1. Hi Charlene!
      No – I didn’t. I didn’t use any ingredients other than what is in the recipe. I do whip the eggs until well blended. Thanks!

  2. rarely do i buy eggs from the grocery now that we’ve been very, very spoiled by farm fresh eggs; fresh eggs have wonderful bright yellow-orange yolks and simply taste better!! and i love a good quiche using fresh ingredients from the garden – that is summer!

  3. Love the idea of a crustless. I don’t know why it never occurred to me not to make it crustless. Great recipe-love the sundried tomoatoes with spinach!

  4. Wow, looks delicious!! Sounds amazing to live on a farm with your own chickens and lots of land too…that’s definitely one of my life fantasies! Thanks for the great recipe!
    Star Hughes Living

  5. I have only had farm fresh eggs once, and that was when I was with all of you in Savannah. They made quite an impression and I would love to get my hands on some more!

    This quiche looks delicious, something I could dive into without thought! 🙂

  6. I’ve always loved how easy crustless quiches are to make. I don’t usually have the patience to make and roll out a crust so this is perfect for me.