Man, I could have this every day, no problem.

This sun-dried tomato and feta crustless quiche brings together the vibrant flavors of Mediterranean cuisine with the simplicity and heartiness of Midwestern cooking. Originating from humble beginnings, quiches like this one were made by farm wives who used whatever fresh ingredients they had on hand. This dish is perfect for someone who wants a delicious and satisfying meal without the fuss of a traditional crust. It's a testament to the ingenuity of farm families who made the most out of what was in their pantry and garden.

This quiche pairs wonderfully with a fresh garden salad, showcasing the crisp greens and seasonal vegetables that the Midwest is known for. For a heartier meal, you might consider serving it alongside roasted potatoes or a rustic bread that can soak up all the rich, savory flavors. A light fruit salad with berries, fresh from the farmer's market, adds a touch of sweetness and rounds out the meal beautifully.

Servings: 6

1 cup sun-dried tomatoes, chopped
1 cup feta cheese, crumbled
1/2 cup fresh spinach, chopped
1/2 cup milk
1/2 cup heavy cream
6 large eggs
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
1 small onion, finely chopped

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with a bit of oil or butter.

2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it's soft and translucent, about 5 minutes.

3. In a large mixing bowl, whisk together the eggs, milk, and heavy cream. Stir in the dried oregano, salt, and pepper.

4. Add the cooked onions, chopped sun-dried tomatoes, crumbled feta cheese, and fresh spinach to the egg mixture. Stir until well combined.

5. Pour the mixture into the prepared pie dish and spread it out evenly.

6. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and golden brown on top.

7. Allow the quiche to cool for a few minutes before slicing and serving.

For a different twist, you could add some cooked bacon or sausage for a meatier version. If you prefer a crust, a pre-made pie crust works just fine. For a dairy-free version, substitute the milk and cream with almond or soy milk and use a dairy-free cheese alternative. Fresh herbs from your garden, like basil or parsley, can be added for an extra burst of flavor.