What do you do when your father gives you a dozen fresh eggs from his backyard hens as a Christmas gift?
You make quiche, of course. You know what they say… when life hands you eggs… make quiche!
Oh my goodness. I was so excited to get these eggs. You may be giggling at the strangeness of this gift, or think I’m being sarcastic, but it is seriously one of the BEST presents for a food blogger/real foodie/farmers market fiend there could be. I’ve made baked eggs (YUM), toast and eggs (with lots of butter) for a delicious breakfast, and now, this quiche.
You sure can do a lot with a dozen eggs. (Which makes for very budget-friendly meals!)
OK so. This quiche. It tastes a lot like spanakopita (Greek spinach pie), packed full of fresh spinach and feta cheese and topped with the tastiest tomatoes you will ever taste. It’s yummy and filling and you can make it on the weekend to take slices for lunch all week. It’s easy to make because you don’t have to fuss with a crust (similar to my crustless broccoli, bacon, and cheddar quiche) and you can serve it warm, at room temperature, or even cold, which makes it ideal for entertaining.
Now, ABOUT THE TOMATOES. HOLY MOLY, THE TOMATOES! I am sorry to shout at you but I need to make the point that these are the BEST TOMATOES EVER!!!!
Why? Because the tomatoes are placed on top of the quiche before baking, they roast slowly while cooking. The quiche takes a little while to cook (so, while it is easy to make, leave lots of time for it to be in the oven) and so the tomatoes not only roast to perfection but dehydrate as well (if they were mixed into the quiche, too much liquid would be incorporated into the egg mixture, making the quiche soggy). It makes them taste like fresh sun dried tomatoes and gives them a sweet richness that you would not otherwise have. It’s tomato perfection.
Plus, the tomatoes spread on top makes the finished quiche gorgeous and colorful with the bright red of the tomatoes and green of the spinach popping out from beneath. Yum.
I made this quiche (pictured) with a pie pan, but I’ve also used a proper quiche pan before. Either will work, but next time I make this I will use the quiche pan. It’s wider, so the quiche is thinner, which makes the cooking time shorter. Plus, it creates more surface area for those gorgeous and tasty tomatoes!
In a pinch, just use a regular baking or casserole pan and cut the finished quiche into rectangles instead of triangles.
|Tomato, Spinach, and Feta Crustless Quiche|| || |
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz. fresh spinach, roughly chopped
- salt and pepper, to taste
- 4 eggs
- 2 cups milk
- ¾ cup whole wheat flour*
- 1 teaspoon baking powder*
- 8 oz. feta cheese, crumbled
- 1 tablespoon plus 1 teaspoon chopped fresh thyme, divided
- 1 pint cherry tomatoes, halved
- Grease a quiche pan, pie dish, or other baking dish. Set aside.
- Preheat oven to 350 degrees
- Saute the onion in the oil or butter on medium high heat in a skillet until softened (approximately 2 mintues)
- Add the garlic, saute until fragrant (approximately one minute)
- Add the spinach and saute until wilted and much of the liquid has evaporated, stirring occasionally. You may have to add the spinach gradually if it is too much volume initially. Season with salt and pepper.
- Meanwhile, in a medium bowl, mix together the eggs, milk, whole wheat flour, baking powder, feta cheese, and thyme. Season with pepper and a little bit of salt.
- Add the spinach mixture to the bowl and stir to combine.
- Put mixture into prepared quiche pan.
- Top the quiche carefully with tomatoes.
- Place in preheated oven and bake for 45 minutes to an hour, or until quiche is set.
- Allow to cool for at least 10 minutes before slicing.
- Serve warm, at room temperature, or cold from the fridge.