Crustless Spinach and Feta Quiche with Sumac Recipe. Say yes to the dress.

5 from 1 vote
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This crustless spinach quiche is elegant and delicious enough to serve guests, but also a great pie to have in the refrigerator to slice and eat for breakfast (lunch or dinner) all week long.

A baked crustless quiche with spinach and feta.
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As many of you know, I’m getting married soon. Recently someone asked when, and my response (“next month”) surprised me. It’s a-comin’ right up!

I’d say that I don’t recommend having your manuscript deadline and your wedding fall within a couple of months of one another. But actually, I kind of do recommend it. My work these last six months was so absorbing that there just wasn’t a ton of time to weigh or stress every facet, large or small, for the wedding. For someone like me, who will spend the better part of a day studying elaborate piping styles for the wedding cake (while angling to bake the cake herself), having limits has been a good thing.

A small dish of sumac.

The only discord in the harmony of manuscript writing and wedding planning is that the former requires a very small radius of motion every day (kitchen, writing chair, kitchen, writing chair. Grocery store, grocery store, grocery store), and the kind of schedule that makes taking an hour out to hit the gym or cook your own breakfast on any kind of regular basis seem wildly out of reach.

The resulting equation is simple:

Recipe development (read: ∞ tasting) + no exercise = select a forgiving wedding dress

Math, however, has never been my strong suit. My brother Chris did bet me once that if I’d just do my math homework every night, I’d do well; the situation had nothing to do, he said, with being naturally “good” at it. He put $10 on it, and I took the bait. A semester of daily homework later, and I was sporting an A and a pocket full of dollars (isn’t it quaint that $10 seemed like a lot?), not to mention a life lesson I’ve never forgotten (You want to be good at something? Work hard at it).

Crustless spinach quiche, ready to be baked.

Even an Einstein brain wouldn’t fix the fact, though, that my dress is ever so far from forgiving. No spanx or girdle (Dan will thank me) is going to change the fact that I needed to get outta the kitchen and shake it, and then get back in the kitchen and fix my eating habits to make way for the protein-rich breakfasts I’ve been harping on all week long here.

I’ve found one of the best ways to make the breakfast I’ve never in my life eaten as I have recently more do-able is to make it taste great. Yogurt with nuts and honey, homemade power bars, and not always the same old hard-boiled eggs, but how about a quiche?, a crustless quiche no less, with spinach and feta and tangy sumac, slices of which I can grab on a sheet of wax paper and keep moving.

I’m doing my time and homework on this whole new program, and if not a $10 spot, I’m looking forward to coming up with an A.

A slice of crustless quiche with spinach and feta on a piece of parchment paper.
A baked crustless quiche with spinach and feta.
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5 from 1 vote

Crustless Spinach and Feta Quiche with Sumac

This crustless quiche is elegant and delicious enough to serve guests, but also a great pie to have in the refrigerator to slice and eat for breakfast (lunch or dinner) all week long.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes


  • 1 teaspoon extra-virgin olive oil
  • 10 oz frozen spinach, thawed
  • 1 teaspoon kosher salt
  • 2 oz feta cheese
  • 2 scallions, white and green parts, thinly sliced
  • 2 tablespoons sumac, divided
  • 4 eggs
  • ¼ cup parmesan cheese
  • ½ cup milk
  • ½ cup heavy cream
  • ½ cup grated Swiss, Gruyere, or mozzarella cheese
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  • Heat the oven to 350°F. Brush an 8- or 9-inch pie plate with olive oil.
  • Squeeze the thawed spinach to remove as much water as possible. Shred and scatter the spinach over the bottom of the pie plate. Crumble the feta over the spinach, top with the onions, and dust with a tablespoon of sumac and a healthy pinch of kosher salt.
  • In a medium bowl, whisk the eggs with a teaspoon of salt until they are smooth. Stir in the parmesan, milk, and cream. Pour the eggs over the spinach and feta.
  • Top the eggs evenly with the Swiss, Gruyere, or mozzarella cheese, and sprinkle with a tablespoon of sumac.
  • Bake the quiche for about 40 minutes, or until it is puffy and golden and doesn’t jiggle in the center when moved. Serve the quiche immediately with more sumac dusted over each slice. Refrigerate and eat the quiche for up to a week.

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

Additional Info

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Breakfast, Main Course, Side Dish
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  1. Margret says:

    Hello, found you – July 2016!
    lovely meal – tried it wonderful!
    best regards and all happiness in your marriage – last year I see!

    1. Maureen Abood says:

      Thank you Margret!

  2. Anastasia says:

    I was unsure how I would like sumac in a quiche … but OMG. I love it! This came out so good! Your blog is beautiful, excited to try your other recipes

    1. Maureen Abood says:

      It’s delicious isn’t it?! Thank you Anastasia!

  3. Talia says:

    This looks great! Will try it soon! Thanks for sharing the recipe.

  4. Sara says:

    making this tonight, as I am too lazy to make a crust and it looks fantastic. Thanks for sharing!

    1. Maureen Abood says:

      Delicious! Thank you!

  5. SaraRaz says:

    Just made this today! It was so easy and quick, this recipe is gonna be a keeper for me from now on when I’m in a pinch …Thanks for your beautiful post and best wishes for the wedding! (and, yes, I guess I will join the chorus for dress pics! lol)

    1. Maureen Abood says:

      Wonderful! Thank you!

  6. tomate farcie says:

    It’s in the oven! You’re going to be a beautiful bride, all the best.

    1. Maureen Abood says:

      How great! Thank you!

  7. Pam Ogle says:

    Can’t wait to give your crustless quiche a try. Also, I am looking forward to photos of your wedding. Enjoy the excitement of getting ready for the big day 🙂

    1. Maureen Abood says:

      Many, many thanks!

  8. Sheri says:

    I too wondered about a substitute for sumac. Where can you purchase it?

  9. Ric Wegrzyn says:

    Hey Maureen! This looks great, as do all of your recipes! One quick question though. I am on a strict life change that limits my carbs. The milk and the cream add lots of carbs, (10-12) plus what is already in it (about 20 or so). Granted 5-7 carbs per serving is not much, but to me and people like me it is.
    I tried a different recipe with unsweetened Almond Milk and it was okay, but not as good as the original. Any suggestions??
    Thank you!!!!!

    1. Maureen Abood says:

      Hi Ric! Hmmm, great questions and thoughts. I haven’t developed or tried this without milk or cream; I think the quiche effect may be difficult to achieve without some form of milk. The crustless helps, but sounds like it just doesn’t go far enough for you. I’ll have more lower-carb on the docket! Very best wishes!

  10. Fatima Sarhan says:

    Hi Maureen!

    Congratulations on your upcoming wedding! Wishing you a life full of happiness and prosperity!

    Thank you for your posts,they are always inspirational and I always look forward to reading them:)

    Take care!


    1. Maureen Abood says:

      Fatima, thank you so very much for your kind words and for being with me here!

  11. Edra Case says:

    Hi, Maureen. What a pleasant surprise to learn you’ve found that special someone. And how lucky is he that he found himself a Master Chef! Congratulations, I wish you much happiness. XXOO Edra

    1. Maureen Abood says:

      Thank you so much, dear Edra!

  12. Sean Rami Abass says:

    Hi Maureen,
    That looks so delicious! It reminds me of quiche from the Magic Pan Crepery. Boy do I miss that place.
    I think I will have to learn to bake my first quiche and also learn to make crepes.
    Once again, thanks for your inspiration and motivational blogs.
    P.S. I rolled my grape leaves last week and tried cutting back on the butter(1/2 stick instead of a whole-400 calories less) and used less ground beef. They were not as moist or full. next time I will stick to taste, rather than health!

    1. Maureen Abood says:

      Ahh, the butter…it does make it better! You are cooking up a storm and I love it! Thank you Sean!

  13. nancy says:

    a brilliant alternative to my usual toasted raisin bread with non-fat fage mixed with preserves. every happiness in your marriage.
    keep on writing. and bringing more ways to use sumac.

    1. Maureen Abood says:

      Thank you Nancy!

  14. Elizabeth Wholey says:

    As usual you will be beautiful Maureen, and I hope we get to see a pix of you in that dress!

    1. Maureen Abood says:

      Thank you, Elizabeth!

  15. Susan says:

    Any suggestions for a substitute for Sumac?

    1. Maureen Abood says:

      The sumac is its own unique flavor–you could use paprika instead, though the flavor won’t be the same. If you do use paprika, just a light dusting will do. You could also substitute a little Aleppo pepper or cayenne.

  16. Shalini says:

    What wonderful news, Maureen! A Proverbs 31 blessing is surely most appropriate for you…’An excellent wife who can find? She is far more precious than jewels.’ Proverbs 31:10 ESV. God bless both of you. Shalini

    1. Maureen Abood says:

      Thank you Shalini! Beautiful words!

  17. Jill Silverman Hough says:

    BIG congratulations on your engagement, Maureen! I had no idea. So happy for you!

    1. Maureen Abood says:

      Thanks so much Jill!

  18. Jerry Wakeen says:

    Great recipes, reminds me of the modest dried mint that mom included in omelets.

    AND, the best to you with your oncoming wedding. My wife Bev had two grand children married in the last few years and, outside of the hectic long preparations by the parents, both turned out well. The last one was on a “farm”, on the grass, a bit different but we were lucky….windy but no rain. I assume yours will be before the great lakes freeze over again! 🙂 Keep us informed and take lots of photos.
    best, Jerry

    1. Maureen Abood says:

      Thank you Jerry!

  19. Denise Nassif says:

    Hi Maureen I too am always looking for a delicious but low-calorie high-protein breakfast for myself and do get bored with the usual. I love this recipe but is it really necessary to use that heavy cream. I’d like to cut down the calories could I simply use 2% or low-fat milk instead of the heavy cream and regular milk. Love your website and your blog thanks so much for it!

    1. Maureen Abood says:

      Thanks Denise,and yes you can absolutely make this leaner. I note that you can replace the cream with all milk, and take that all the way to low fat milk and decrease any of the cheeses as you see fit. It’s going to taste great lean and mean too!