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! Specifically, crustless spinach, tomato, and feta quiche. YUM.
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.
I use the same slow-roasting technique for this roasted red pepper and tomato soup.
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.
And don’t worry, this crustless spinach, tomato, and feta quiche will be just as (well, almost as) delicious with ordinary eggs as it was with our farm fresh backyard eggs. Enjoy!
Crustless Spinach, Tomato and Feta Quiche
Equipment
- Quiche Dish
Ingredients
- 1 teaspoon extra-virgin olive oil or butter, for greasing pan
- 4 eggs
- 2 cups milk
- 3/4 cup all-purpose flour or whole wheat will work
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 small onion finely diced
- 16 oz. frozen spinach thawed, with as much water squeezed out as possible (see notes)
- 8 oz. feta cheese crumbled
- 1 pint cherry tomatoes halved, or other tomatoes sliced 1/2" thick
Instructions
- Preheat oven to 350 degrees F. Grease a quiche pan, pie dish, or other baking dish with olive oil (1 teaspoon) or butter.
- In a medium bowl, mix together the 4 eggs, milk (2 cups), flour (3/4 cup), kosher salt (1 teaspoon), black pepper (¼ teaspoon), and baking powder (1 teaspoon).
- Add the onions, feta, and spinach to the bowl and stir to combine.
- Pour mixture into prepared quiche pan.
- Top the quiche carefully with tomatoes.
- Place in preheated oven and bake for 60 minutes, 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.
Notes
- It's important that as much liquid is removed from the spinach so the quiche doesn't get liquidy. I usually place my frozen spinach in a colander and run hot water over it until it's thawed. Then, I use a large spoon to squeeze the spinach on the sides of the colander to get as much water out as possible.
- 3/4 cup of a prepared baking mix, such as Bisquick, can also be used in place of the flour and baking powder.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Mary
Can I make this ahead and reheat it?
Elizabeth Lindemann
Sure! This might be a good starting point for how to reheat the quiche: https://www.tastingtable.com/824169/the-best-ways-to-reheat-quiche/
SC
I loved this recipe. Can it be doubled in a 9×13 pan
Elizabeth Lindemann
So glad you liked it! Yes, that should work well. Keep an eye on cooking time if you double it in a 9×13 pan – it may need more or less time depending on how thick the quiche is.
Diane
This was so good! The tomatoes tasted sweeter because of the savory spinach/feta. This is a keeper.
Elizabeth Lindemann
So glad you liked it!
Sara D.
I made this quiche for an Easter Beach Brunch. It was absolutely delicious!!! I used arugula instead of spinach.
Elizabeth Lindemann
So glad you liked it!
Althea
I made this delicious quiche with freshly laid eggs from our free-range chickens and fresh spinach from our garden. It’s a winner and I will definitely be making this often as we get about a dozen fresh eggs each day!
Elizabeth Lindemann
So glad you liked it!
Adrienne
Can I use soy, or, almond milk, in this quiche?
Elizabeth Lindemann
I’ve never tried it, but I think it would work! The consistency may be a bit dryer since those milk substitutes don’t have as much fat. You may want to decrease the amount of milk and increase the eggs by 1 or 2 just to beef it up a bit. Hope that helps!
Jill
I used soy milk and it worked beautifully. This was delicious and is a keeper. Part of the rotation now. Yum!
Elizabeth Lindemann
So glad you liked it, and thanks for letting us know soy milk worked well!
Melissa
I use almond milk for all quiche recipes and turns put fine.
Elizabeth Lindemann
Great to know, thanks for sharing!
Charity D.
This is the first time I’ve attempted to make a quiche of any sort, and it came out absolutely amazing. The colors were beautiful and the taste was beyond flavorful. I followed the ingredients completely and it was a great combination. Thank you for sharing this recipe, and I will be making plenty more in the future!!
Elizabeth Lindemann
Oh yay! I’m so happy you liked it! I have plans to make this like every week once I get some tomatoes in the garden. And when my grocery store gets feta again :-)
JoAnne Waer
I like this recipe and need a quiche recipe for a wine tasting event…..on the 11th of Oct.
I would like to make it in 2 —-9x 12″ pans and then cut into 75 little bites……
Do I need to change the amounts /quantities……
What do you suggest…….we have little plastic cups to serve pairings with…so easier to make in a rectangular pan….JoAnne
Elizabeth Lindemann
Oo, what a fun excuse to make this quiche! You shouldn’t have to adjust any of the ingredients to bake it in a 9×12 pan, but you may want to bake it for a little less time ( or keep an eye on it to make sure it doesn’t overcook) since it may be spread over a bit of a larger area. I think the only thing that may be difficult is cutting it with the tomatoes on top. You’ll have to make sure to cut in between the tomatoes, so you aren’t trying to slice the tiny tomato pieces in half (which won’t look as pretty). I haven’t tried this, but I actually think you could use larger, very thin tomato slices, which would slice up a little easier, if you want a little more flexibility. That said, a cute little square of quiche with 4 cherry tomato halves on top would be so cute! Hope that makes sense and helps a bit, and have fun at your event!
Elizabeth Lindemann
OH! One more thing. You may actually be able to make this in a mini muffin pan. I’ve done a similar quiche before in a regular muffin pan- a mini muffin pan would make more bite-size pieces. Here’s the muffin pan quiche- it’s a very similar recipe to this one in terms of basic ingredients :-) https://www.bowlofdelicious.com/mini-mushroom-goat-cheese-and-rosemary-quiches/
naomi
this is my go to recipe during tomato season. always de-lish
Elizabeth Lindemann
So glad you like it! I’m sad to see tomato season go :-(
Vivi
can i use fresh spinach?
Elizabeth Lindemann
Yes! But I do recommend blanching it or steaming it and squeezing as much water out as possible, or sautéing it until the liquid has mostly evaporated. Otherwise, the quiche may become soggy and not hold together well. Hope that helps!