Mediterranean crustless quiche with spinach, asparagus and sundried tomato salad.


Difficulty: Easy
Ready In: 1 hour
Serves: 4

This Mediterranean crustless quiche is an easier and healthier alternative to regular quiche. It tastes a bit like a soufflé and makes a delicious summery meal.




  • Cooking oil spray
  • 100 g feta cheese (3.5oz)
  • 1/2 cup sundried tomatoes (75g)
  • 1 small brown onion
  • 2 cloves garlic
  • 1 tsp olive oil
  • 120 g baby spinach (4.2oz)
  • 1/2 cup plain flour (75g)
  • 1 tsp baking powder
  • 1 cup milk (250ml)
  • 5 eggs
  • 1/2 Tbsp wholegrain mustard
  • 3/4 cup grated cheddar or Colby cheese (75g)


  • 400 g orange kumara (14oz)
  • 1 tsp olive oil
  • 2 Tbsp pinenuts
  • 1/4 cup sundried tomatoes (38g)
  • 250 g asparagus (8.8oz)
  • 60 g baby spinach (2.1oz)


  • 1 tsp wholegrain mustard
  • 1 tsp honey
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp red wine vinegar


  1. Preheat oven to 180ºC (360ºF) fan bake. Line a large oven tray with baking paper and spray a round oven-safe dish (25cm / 10in diameter) with cooking spray.


    Dice feta and sundried tomatoes. Finely dice onion and crush garlic. Heat oil in a large frying pan on medium. Add onion and garlic. Cook for 2 minutes, then add spinach and cook for 1-2 minutes, until wilted. Remove from heat.

  3. Place flour and baking powder in a large jug or bowl. Slowly whisk in milk. Add eggs and mustard. Season well with salt and pepper. Whisk until combined.

  4. Scatter spinach mixture, sundried tomatoes, feta and cheddar over the base of the prepared dish. Pour egg mixture on top. Place dish in the middle of the baking paper lined tray.


    Peel kumara and chop into 2-3cm / 1in pieces. Drizzle with oil, season with salt and pepper and toss to combine. Arrange on tray around the quiche dish.

  6. Place quiche and kumara in oven and bake for 35 minutes, until quiche is puffed up and set in the middle, and kumara is crisp around the edges. Let quiche sit for a couple of minutes before cutting.


    While quiche cooks, place mustard, honey, oil and vinegar in a small jar and shake until well combined. Season with salt and pepper to taste.

  8. Toast pinenuts in a small frying pan on medium heat. Dice sundried tomatoes. Trim ends off asparagus and microwave for 1-2 minutes, until tender.

  9. SERVE

    Divide spinach, asparagus, kumara, tomatoes and pinenuts between individual serving plates. Drizzle with dressing. Cut quiche into wedges and serve with salad.

Recipe Notes

WINE MATCH: Try a Sauvignon Blanc.
GLUTEN-FREE OPTION: Replace plain flour with plain gluten-free flour or brown rice flour. Make sure baking powder is gluten-free.
INGREDIENT SWAPS / NOTES: I like to use the sundried tomatoes you can find in the deli or chilled section of the supermarket for this recipe, as they are less oily. Green beans make a good substitute for asparagus.
STORING AND REHEATING: Quiche, kumara and asparagus can be reheated in the oven or microwave. Assemble salad just before serving. For a quick and easy lunch, the salad can also be eaten warm - pop quiche and salad into a container together and heat in the microwave.