Mediterranean Potato & Egg Crustless Quiche

This light yet hearty crustless quiche combines tender potatoes, fluffy eggs, and classic Mediterranean flavors like spinach, feta, olives, and herbs. It’s an easy make-ahead breakfast, lunch, or light dinner that’s gluten-free, wholesome, and packed with protein.

Ingredients

2 medium potatoes (Yukon gold or red, thinly sliced)

1 tbsp olive oil

1 small onion, finely chopped

1 clove garlic, minced

1 cup fresh spinach (roughly chopped)

6 large eggs

½ cup milk (or half-and-half for creamier texture)

½ cup crumbled feta cheese

¼ cup black olives, sliced

½ cup cherry tomatoes, halved

1 tsp dried oregano (or Italian seasoning)

2 tbsp fresh parsley or basil, chopped

Salt & black pepper, to taste

Optional: 2 tbsp grated Parmesan for extra richness

Instructions

Prepare the potatoes:

Preheat oven to 375°F (190°C).

Lightly grease a 9-inch pie dish or quiche pan with olive oil.

Par-cook sliced potatoes in salted water for 5–6 minutes until just tender, then drain.

Layer potato slices on the bottom of the pan to form a “base.”

Cook the veggies:

Heat olive oil in a skillet.

Sauté onion until soft (3–4 minutes). Add garlic and spinach, cooking just until wilted. Remove from heat.

Mix the eggs:

In a bowl, whisk eggs, milk, oregano, salt, and pepper.

Stir in sautéed veggies, feta, olives, and half of the cherry tomatoes.

Assemble:

Pour the egg mixture over the potato base.

Scatter the remaining cherry tomatoes on top.

Sprinkle with Parmesan (if using).

Bake:

Bake for 35–40 minutes until the quiche is set in the center and golden on top.

Let cool for 10 minutes before slicing.

Notes & Tips

You can swap spinach with kale, zucchini, or bell peppers.

For extra creaminess, use half-and-half instead of milk.

Add a pinch of chili flakes for a little heat.

Store leftovers in the fridge for up to 4 days; reheat gently in the oven or microwave.

Servings

Makes 6 slices (ideal for 3–4 people as a main, or 6 as a side).