Marry Me Quiche Recipe (Yes, It’s That Good)

Okay, let me just start by saying this: I didn’t expect a crustless quiche to be the dish that got my partner to say, “You should make this every week.” But here we are. The Marry Me Quiche Recipe might sound dramatic, but once you taste that creamy goat cheese mingled with sun-dried tomatoes and garlicky spinach? You’ll get it.

This dish is a cozy little miracle, no crust to fuss with, no soggy pastry bottoms, just bold, rich flavor in every bite. It’s like Marry Me Chicken’s vegetarian cousin who went to culinary school and learned how to brunch.

Where This Recipe Came From (And Why I’m Obsessed)

I was playing around with quiche recipes one lazy Sunday morning, craving something indulgent but not too heavy. I had a jar of sun-dried tomatoes in my fridge (you know, the one that’s been sitting there “just in case”), and a log of goat cheese that needed love. That’s when it hit me: what if I used the same flavor vibe as the famous Marry Me Chicken, but baked it into a soft, custardy egg base?

No crust. No rolling pins. Just me, a whisk, and a dream.

Spoiler alert: it worked.

What You’ll Need (And a Few Notes)

Here’s the list, but don’t worry, I’ll walk you through the sneaky flavor upgrades too.

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Marry Me Quiche Recipe

The sun-dried tomatoes, sautéed spinach, shallots, and tangy goat cheese make this crustless Marry Me Quiche a creamy and flavorful delight. Ideal for breakfast, lunch, or a quick supper, it takes its flavor cues from Marry Me Chicken. Easy to cook, gluten-free, and sure to be a show-stopper at your next dinner party because there’s no crust to worry about.

Course Breakfast, Brunch, Lunch

Cuisine American

Keyword crustless quiche, marry me quiche recipe, Quiche recipe with nutmeg, Quiche recipe without cream

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 250kcal

Cost 9

Equipment

• 1 large skillet (nonstick or stainless)
• 1 Large mixing bowl
• 1 Whisk
• 1 9-inch pie dish (ceramic or glass preferred)
• Measuring cups and spoons
• Cooking spray or oil for greasing

Ingredients

• ½ cup sun-dried tomatoes chopped (packed in oil)
• 1 tbsp oil from sun-dried tomato jar
• 2 medium shallots finely chopped (about ½ cup)
• 3 cloves garlic minced
• 2 tsp fresh oregano chopped (or ½ tsp dried oregano)
• 1 5 oz package baby spinach
• 8 large eggs
• ⅓ cup half-and-half
• ⅓ cup whole milk
• 1 tbsp spicy brown mustard
• ½ tsp salt
• ½ tsp black pepper
• 1 4 oz goat cheese log, crumbled (about 1 cup), divided

Instructions

• Set the oven to 350°F (175°C). Cover a 9-inch pie dish with baking spray or oil.
• In a pan, heat 1 tbsp oil from the sun-dried tomato jar on a moderate flame. Sauté shallots for 2 minutes, till soft.
• Mix in the garlic, oregano, and sun-dried tomatoes. Cook for 1 more minute, until aromatic.
• Cook, stirring periodically, until the spinach is wilted (approximately 2-3 minutes). Remove from heat and allow it cool slightly.
• In a large mixing bowl, blend eggs, half-and-half, milk, mustard, salt, and pepper until smooth and well incorporated.
• In a large mixing bowl, blend eggs, half-and-half, milk, mustard, salt, and pepper until smooth and well incorporated.
• Pour the milk, half-and-half, eggs, mustard, salt, and pepper into a big bowl and whisk until everything is blended and creamy.
• Fold the cooled spinach mixture and ⅔ of the crumbled goat cheese into the egg mixture.
• Put the mixture into the pie dish and top with the remaining goat cheese.
• Bake for 35-40 minutes, until the rims are firm and the middle jiggles slightly.
• Remove from the oven and allow it rest for 10 minutes before slicing and serving.

Notes

If you prefer a sharper flavor, substitute feta cheese for the goat cheese.

Frozen spinach can be used; defrost it and wring out any extra moisture before cooking.

If you like spicy foods, add some red pepper flakes.

For a meatier variation, add chopped cooked bacon or pancetta.

Serve with a simple green salad or baked potatoes for a complete supper.

Nutrition

Calories: 250kcal

• ½ cup chopped sun-dried tomatoes (in oil)
• 1 tbsp oil from the sun-dried tomato jar (seriously, don’t skip it—it’s flavor gold)
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 2 tsp chopped fresh oregano (or ½ tsp dried)
• 1 (5 oz) bag baby spinach
• 8 eggs
• ⅓ cup half-and-half
• ⅓ cup whole milk
• 1 tbsp spicy brown mustard
• ½ tsp salt
• ½ tsp black pepper
• 1 (4 oz) goat cheese log, crumbled (you’ll divide this—more on that below)

🥄 Optional, but amazing: A pinch of red pepper flakes, especially if you like a little zip.

Also read: Best Ways to Use Purple Peel Exploit for Effective and Healthy Weight Loss

Let’s Cook This Thing

1. Preheat & Grease

Set your oven to 350°F (175°C). Lightly grease a 9-inch pie dish. If you’re like me and have a favorite nonstick ceramic dish you swear by—use that.

2. Sauté Your Veggies

Grab a skillet and warm up that magical sun-dried tomato oil over medium heat.

Toss in the shallots and let them soften for about 2 minutes. Then add garlic, oregano, and the chopped tomatoes. Stir for another 60 seconds or so, until your kitchen smells like you’re doing something very impressive.

Add the spinach and cook until wilted—just a few minutes. Turn off the heat and let the mixture cool for a bit while you prep the eggs.

3. Whisk Like You Mean It

In a big bowl, crack in your eggs. Add half-and-half, milk, mustard, salt, and pepper. Whisk it like you’re trying to impress Julia Child. You want this smooth and slightly frothy.

Now fold in your cooled veggie mixture and about ⅔ of the goat cheese crumbles.

4. Bake It Beautiful

Pour the whole mix into your greased pie dish. Sprinkle the remaining goat cheese on top.

Bake for 35–40 minutes, until the edges are puffed and golden and the center jiggles just slightly. Let it rest for 10 minutes before slicing (torture, I know).

Real-Life Tips From My Kitchen

• Don’t skip the mustard. It’s subtle, but it lifts the whole dish.
• Let the filling cool before adding it to the eggs—unless you’re going for scrambled egg pie.
• If you use frozen spinach, make sure it’s thawed and squeezed bone-dry. Seriously. That extra water will ruin your day.
• Crumbled goat cheese > pre-packaged crumbles. The logs are creamier and melt better.

Serving Ideas (That Don’t Involve Stress)

This quiche is great on its own, but here are a few easy pairings:

• A crisp arugula salad with lemon dressing
• Toasted sourdough with a swipe of butter
• Roasted potatoes or sweet potato wedges
• Mimosas (because, obviously)

Make-Ahead & Leftovers

You can totally make this ahead. Just bake it fully, cool it, and store it in the fridge for up to 4 days. Reheat individual slices in the microwave or in a 300°F oven until warm.

Or eat it cold. I won’t judge. I’ve definitely eaten this straight from the fridge at midnight.

Want to Customize It?

Here’s how you can tweak this quiche without ruining it:

Nutrition Info (Per Slice, Serves 6)

• Calories: 250
• Protein: 15g
• Fat: 18g
• Carbs: 8g
• Fiber: 2g
• Sodium: 444mg
• Sugar: 2g (0g added)

This is high in protein, gluten-free, and works with most low-carb lifestyles.

Got Leftovers? Lucky You.

This quiche tastes even better the next day. I’m not just saying that—it’s one of those dishes where the flavors get deeper, richer, and somehow creamier. I like to eat it cold with a little salt sprinkled on top and a hot cup of coffee. Or wine. I’m not here to police your brunch.

Final Word

This Marry Me Quiche recipe is more than just a catchy name. It’s a warm, savory, cheesy hug on a plate. Whether you’re making it for a brunch crowd, a dinner date, or just yourself on a quiet morning—it’s one of those recipes that’ll stick with you.

Try it once, and you’ll see what I mean.