Breakfast & Brunch
This cheese-free quiche delivers all the flaky, savory goodness of a classic quiche without relying on dairy—just rich eggs, tender spinach, and sun-dried tomatoes in a golden crust.
After years of perfecting lighter quiche variations, I’ve developed a method that keeps the custard silky and the filling vibrant while maintaining that satisfying quiche texture. The secret lies in balancing the egg mixture with a touch of nutritional yeast for depth, ensuring every bite stays cohesive and flavorful.
What makes this recipe work is the crust—whether you choose traditional pie dough or a gluten-free alternative, the key is pre-baking it just until golden to prevent a soggy bottom.
The filling combines wilted spinach and sun-dried tomatoes in a light olive oil base, which adds Mediterranean brightness without overpowering the eggs. A splash of lemon juice keeps the flavors fresh while the eggs bind everything together into a single, satisfying slice.
Baking at 375°F for 30-35 minutes ensures a perfectly set custard with a golden crust, while the sun-dried tomatoes caramelize slightly for added richness. The result is a quiche that’s lighter than traditional versions but just as satisfying—ideal for brunch, meal prep, or a quick lunch.
Each slice delivers a balance of textures: crisp crust, creamy custard, and tender vegetables in every bite.
For extra flavor, sprinkle fresh herbs like thyme or basil on top before baking, or add a pinch of smoked paprika to the egg mixture. This quiche holds up well for 3-4 days in the fridge, making it perfect for batch cooking.
Ready to try a quiche that’s as nutritious as it is delicious? Let’s get started.
Ingredients for quiche recipe no cheese
Six eggs, five ounces of spinach, and sun-dried tomatoes—this quiche packs Mediterranean flavor without cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 6 whole | Room temperature for even baking |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for rich custard texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Plus 1 tbsp for dusting |
| Ice Water 💧 | ½ cup | For pie dough consistency |
| Fresh Baby Spinach 🥬 | 5 oz | Chopped, stems removed |
| Sun-Dried Tomatoes 🍅 | ½ cup | Oil-packed, chopped |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing vegetables |
| Nutritional Yeast 🍄 | 2 tbsp | For cheesy depth without dairy |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Plus extra for crust |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning |
| Garlic Cloves 🧄 | 2 cloves | Minced for filling |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, for garnish |
The crust is where this quiche shines. King Arthur flour gives the best texture, but any all-purpose works—just don’t skip the ice water. For a shortcut, grab pre-made pie crust from Whole Foods or Trader Joe's, but homemade tastes infinitely better. The butter needs to stay cold for flaky layers, so use it straight from the fridge. If your spinach has any tough stems, trim them first—they won’t wilt properly. For the sun-dried tomatoes, I always grab the oil-packed kind from Trader Joe's—they’re sweeter and less bitter than the dried ones.
No fresh thyme? Dried works at half the amount, but it won’t have the same brightness. Running low on nutritional yeast? Substitute a tablespoon of miso paste for umami depth, though the flavor will differ slightly. The olive oil matters here—use something fruity and peppery, like California Extra Virgin. For extra richness, add a splash of vegetable broth to the egg mixture. And if you’re gluten-free, Bob’s Red Mill 1:1 flour works perfectly for the crust—just add an extra tablespoon of xanthan gum.
This quiche keeps beautifully—4-5 days in the fridge, wrapped tightly. For leftovers, reheat in a 350°F oven for 10-15 minutes to restore crispness. The crust freezes well too; wrap it separately before baking. I always slice mine into 8 wedges before serving—perfect for brunch portions. Store any uneaten slices in an airtight container with parchment between layers to prevent sogginess. The filling reheats best than the crust, so plan to enjoy it fresh-baked when possible.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by this butter-and-flour crust—just mix, press, bake. No rolling pins, no stress, and it stays crisp even when sliced the next day. Honestly, the first time I made it, I thought I’d overcomplicate things, but it’s foolproof.
- Creamy Without Cheese: The heavy cream and eggs create this silky, almost custard-like filling that’s rich but light. Here’s what sold me—the way the crust’s buttery edge meets that velvety center? It’s the kind of texture that makes you pause mid-bite.
- Meal Prep MVP: Between us, this quiche is my go-to for lunches all week. Slice it up, reheat portions, and it’s still just as good the fourth day. I’ll be real: my kids beg for it, and I never have to scramble for dinner ideas.
- Budget-Friendly Luxury: Five ingredients, zero specialty items. That heavy cream might seem pricier, but a little goes a long way, and the eggs stretch the filling perfectly. It’s the kind of recipe that feels indulgent without breaking the bank—especially when you’re feeding a crowd.
Step-by-step instructions for quiche without cheese
Here's how to make a light, flavorful quiche that skips cheese entirely while packing in bold Mediterranean flavors.
Prepare the Crust Using Cold Butter and Ice Water
In a large mixing bowl, combine the 0.5 cup unsalted butter, 1.5 cups all-purpose flour, 1 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add the 0.5 cup ice water gradually, mixing gently with a fork until the dough just comes together. The dough should hold when pressed but still feel slightly crumbly—this ensures a flaky, not tough, crust. Divide the dough in half, flatten each portion into a disk, wrap in plastic, and chill for 30 minutes.
Roll and Blind-Bake the Crust
Roll one dough disk between two sheets of parchment paper to a 12-inch diameter, about 1/8-inch thick. Transfer the rolled dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
Preheat your oven to 375°F. Line the chilled crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for 5 more minutes until the crust is lightly golden. The edges should be set but not browned yet—this prevents over-browning during the filling stage.
Sauté the Spinach and Sun-Dried Tomatoes
While the crust bakes, heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add the 5 oz chopped fresh baby spinach and cook, stirring occasionally, until just wilted—about 2 minutes. Transfer the spinach to a bowl and let it cool slightly.
In the same skillet, add the 0.5 cup chopped sun-dried tomatoes and cook for 1 minute until heated through. Stir in the 2 tbsp nutritional yeast and 1 tbsp freshly squeezed lemon juice, then combine with the spinach mixture. Season with an extra pinch of diamond crystal kosher salt if needed. Let the filling cool completely before assembling.
Whisk the Egg and Cream Filling
In a medium bowl, whisk together the 6 whole large eggs and 1 cup heavy whipping cream until fully combined. Gradually whisk in the cooled spinach and sun-dried tomato mixture until evenly distributed. The filling should be smooth but still vibrant from the greens and tomatoes.
Season lightly with 0.25 tsp freshly ground black pepper and 0.25 tsp diamond crystal kosher salt—the filling already has plenty of salt from the sun-dried tomatoes and nutritional yeast. Stir in the 0.25 cup chopped fresh thyme leaves and let the mixture sit for 5 minutes to allow the flavors to meld.
Assemble and Bake the Quiche
Pour the egg mixture into the pre-baked crust, spreading it evenly. The filling should come about 3/4 of the way up the crust's sides. Bake at 350°F for 40-45 minutes, until the center is just set and the top is lightly golden. A toothpick inserted should come out clean or with only a few moist crumbs.
Let the quiche cool for 10 minutes before slicing—this helps the filling set further. Serve warm or at room temperature, garnished with extra chopped fresh thyme leaves if desired. The crust should be crisp, the filling custardy but not runny, and every bite should burst with herby, tangy flavors from the spinach and sun-dried tomatoes.
Pro Tips For Making Quiche Recipe No Cheese
- Whisk Eggs Cold: Grab that bowl of eggs straight from the fridge—no room temp nonsense. Cold eggs whip up smoother and hold their shape better in the oven, especially when you’re relying on heavy cream for richness. I used to bring them to room temp "for better mixing," but the custard would spread like a lazy Sunday morning.
- Melt Butter Slow: Cook the flour-butter roux over medium-low heat until it’s just golden, not brown. Rush it, and you’ll taste that nutty bitterness in every bite—trust me, I’ve learned this the hard way. Keep stirring like your life depends on it, but don’t let it get impatient.
- Chill the Filling: Let your custard sit in the fridge for at least 30 minutes before baking. This gives the eggs time to fully hydrate and thicken, so you don’t end up with a runny center that’ll have you questioning your life choices. (Yes, even if you’re impatient like me.)
- Bake in Stages: Start at 375°F (190°C) for 15 minutes to set the custard, then drop to 325°F (160°C) until the center’s just set—about 25-30 minutes more. The high heat first locks in the structure, while the lower temp finishes it gently. Skipping this? You’re rolling the dice on a watery middle.
Flavor customization for these flavors
Herb-Infused Variations
Swap the thyme for fresh rosemary or basil to create a Provençal twist—both herbs pair beautifully with the sun-dried tomatoes. I find 1 tbsp chopped rosemary adds earthy depth, while ½ cup basil leaves introduce a brighter, slightly sweet note.
For a Mediterranean-inspired quiche, toss the spinach with 1 tsp dried oregano before wilted for a classic Italian touch. 🌿
Spicy Kick Options
Add ½ tsp smoked paprika or ¼ tsp cayenne pepper to the egg mixture for subtle warmth. For more heat, stir 1 tbsp chopped jalapeños into the spinach filling. I also love adding 1 tsp harissa paste to the sun-dried tomatoes for a North African-inspired flavor profile.
Balance the heat with an extra splash of lemon juice to keep the dish bright.
Umami Boosters
Enhance the savory depth with 1 tbsp miso paste or 1 tsp soy sauce mixed into the egg mixture. For a vegetarian umami punch, stir 2 tbsp finely chopped mushrooms (like cremini or shiitake) into the spinach filling.
Another trick? Add 1 tsp fish sauce (yes, even in a veggie quiche!) to the sun-dried tomato mixture—it adds complexity without overpowering. 💡
Global Flavor Twists
Transform this quiche into a Mexican-inspired version by swapping sun-dried tomatoes for ½ cup black beans and adding ½ tsp cumin to the egg mixture. For an Asian twist, replace spinach with ½ cup shredded bok choy and stir in 1 tsp sesame oil with the sun-dried tomatoes.
A Japanese-inspired variation uses shredded nori strips and a drizzle of ponzu sauce over the finished quiche.
Sweet and Tangy Additions
Brighten the filling with 1 tbsp capers or 2 tbsp chopped artichoke hearts for a briny contrast. For sweetness, fold in ¼ cup diced pear or 2 tbsp chopped dried apricots with the sun-dried tomatoes.
A drizzle of balsamic glaze over the finished quiche adds a sophisticated tang. I also love adding 1 tsp honey to the egg mixture for a subtle sweetness that balances the acidity.
Crunchy Toppings
Add texture with ¼ cup toasted pine nuts or 2 tbsp chopped walnuts sprinkled on top before baking. For extra crunch, press ½ cup crushed potato chips (like Kettle Brand sea salt flavor) into the crust before adding the filling.
Another great option is 1 tbsp sesame seeds or crumbled feta-free vegan cheese for a cheesy texture without dairy. 🌟
Nutrition facts
Frequently asked questions
Can I make this quiche without a crust?
For a crustless version, whisk 6 eggs with 1 cup heavy cream, then pour into a greased 9-inch oven-safe skillet. Bake at 350°F for 25-30 minutes until set. Top with sautéed spinach, sun-dried tomatoes, and nutritional yeast before baking. This works well for a quick breakfast or lunch option.
What’s the best way to reheat leftover quiche?
Slice the quiche and reheat portions in a 350°F oven for 10-15 minutes until warmed through. For a crispy crust, cover with foil and bake for 5 minutes uncovered. Microwaving works in a pinch (30 seconds), but it can make the crust soggy. Always reheat until the center reaches 165°F for safety.
Can I use dairy-free cream instead of heavy cream?
Yes! Swap heavy cream for 1 cup full-fat coconut cream (chilled overnight) or unsweetened almond milk blended with 2 tbsp coconut oil. The texture will be slightly lighter but still creamy. For extra richness, add 1 tbsp nutritional yeast to the egg mixture to mimic the depth of dairy.
Why did my quiche turn out runny?
Runny quiche usually means the eggs didn’t set fully. Check your oven temperature—it should be 350°F (use an oven thermometer to confirm). Bake until a toothpick comes out clean or with just a few moist crumbs. For extra insurance, whisk 1 tbsp cornstarch into the egg mixture to thicken the custard.
How can I make this quiche gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour (like Bob’s Red Mill) and add 1 tbsp xanthan gum to the crust. For the filling, ensure all ingredients (e.g., nutritional yeast, sun-dried tomatoes) are certified gluten-free. The crust may be slightly less flaky but will still hold up well.