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 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:
Julia
Not only is this instagram worthy food, but far and away the best crustless quiche I have ever made. Even my 2 year old ate a whole slice! This recipe is a win!!
Elizabeth Lindemann
Yay! So glad you and your kiddo liked it- my babies gobble this up when I make it, too!
Karen Barclay
I found this to be a very tasteless, boring quiche. It needed much more flavor, adding dill, or something to give it much more flavor….and possibly cottage cheeze instead of flour. It was not at all like Spanakopita. It did look delicious and colorful but overall very uninspiring. Would not make again.
Elizabeth Lindemann
Sorry you had a frustrating experience! Just in case you decide to give it another go (or for anyone else reading this who is concerned), my initial thought is that it was lacking in salt. I realized I put “salt and pepper to taste” in the recipe ingredients list, but this is not super helpful if you can’t taste the mixture with the raw eggs! I’m going to edit that part of the recipe card now to say 1 teaspoon kosher salt and 1/4 teaspoon black pepper. My other suggestion would be to make certain you have thawed the spinach fully and squeezed as much liquid out as possible. When this isn’t done, there can be too much of a bitter spinach taste throughout. Finally, the flour in this crustless quiche adds more structure and a fluffier texture to the dish. Adding cottage cheese sounds super interesting! Omitting the flour would change the texture of the quiche to be more creamy and custardy, with or without the addition of cottage cheese. But I’ve definitely made a crustless quiche without the added flour/baking powder before and it came out delicious, just different. Hope that all helps and better luck next time!
Diane Kulesa
I made this for Christmas brunch. Delish. Because of dietary reasons, I substituted Bisquick gluten free flour and plain soy milk. Worked great. This is my first quiche I made at 74. Came out beautiful. Thanks. Making another one this weekend.
Elizabeth
So happy you liked it, and congrats on your first quiche! Thanks so much for the comment ?
Stacey Cowen
I’ve been making this quiche for about 6 months now and I’ve lost count how many times. It is a firm favourite in our house! The only change I make is to add a clove of garlic and sub white onion for red. Delicious. Thank you!
Elizabeth
So happy you like this recipe! Thanks so much for the comment :-)
Liz
What would you recommend as a substitute for the wheat based flour? Can I use oat flour or a gluten free flour blend?
Elizabeth
Good question- either one of those should work. Hope you like it!
Stacy
I made this recipe last night and used muffin tins. This way my husband could easily grab a Tupperware dish with four for breakfast before work. Anyway, I’m a novice cook and feta isn’t my thing but I tasted one before packing them up, and I declare it the best, most tasty dish I’ve ever made! Thank you so much for the recipe. I’ll be making again and again along with sharing it with my friends.
Elizabeth
Yay! So glad you liked it! LOVE the idea of making it in muffin tins- I’m definitely going to do that next them. Thanks for the idea :-)
B
Wouldn’t a crustless quiche be a frittata?
Elizabeth
Good question! A quiche has milk and cheese with fewer eggs, which gives it its fluffy texture. A frittata is usually all or mostly eggs, which gives it a denser texture. I love frittatas because they are much faster to cook but you can’t beat the rich, creamy taste of a quiche :)
Rebekah
Elizabeth – hi! If I wanted to cut down on the amount of flour, do you have any suggestions? I am going to make this for a Saturday morning brunch, and I don’t mind the flour so much, but I’ve never seen it used in a quiche before!
Elizabeth
Hi Rebekah! I had never used flour in a quiche before either- and honestly probably would never have tried it if someone hadn’t made it for me. It sounds weird, but it TOTALLY works. It makes the quiche a bit fluffier and acts as a binding agent. It doesn’t dry it out, and it definitely isn’t “bready” if that’s what you’re worried about! If you’re really put off by it, I think you could omit the flour and baking powder. If you do this, it may take a bit longer to set in the oven. Or, use regular white flour (I do this frequently, but since the recipes on my blog are healthier and less processed, I used whole wheat flour for this one) for a more neutral taste. Hope this helps!
Gerri
Can I use all purpose flour for wheat flour.
Elizabeth
Yes, definitely!
Sarah
Turned out awesome! Thanks!
Sarah
Thanks so much for the rationale! Can’t wait to try :)
Sarah
Hi! Love your site. I wanted to add sundried tomatoes-would you suggest I add them into the eggs or place on top like the fresh tomatoes? Thanks!
Elizabeth
Yum! Great idea. Hm, that’s a tricky one. I think I would add them into the eggs, only because the top of the quiche will get dried out and roasted and since the sundried tomatoes are already dried out, it might turn them really hard or dry if you put them on top. Let me know how it comes out!
john
Elizabeth’s dad agrees. Put them in the quiche mix, and they will absorb moisture and exude flavor.
Elizabeth
Hah, thanks Dad! Sarah, you can see where I get my cooking skills from :-)
HafsatHammy
Hiya, can you tell me the measurements in cups for the 8oz ingredients and pint of Tomatoes please.
Elizabeth
Hi! The packaging for these ingredients at the grocery store usually comes with these amounts on them. But it’s 8 ounces to one cup, and a pint is usually 2 cups. In the future, use Google.com- it’s amazing! Just type in “ounces to cups” or “8 ounces to cups” and it automatically calculates it for you :-)
Mimi
I replaced the spinach by zuchini’s and added mint to the thyme, as well as some pine nuts. Still baking, that should be good! Thanks!
Elizabeth
Love the substitutions you made- sounds delicious!
Victoria
How much does this recipe make? I want to make it for my big family
Elizabeth
It makes enough to feed about 6-8 people, depending on how hungry they are :-) Luckily, it stays really well in the fridge as leftovers, so you can make more in a larger pan or make two, and keep the leftovers, if you are worried about not having enough!
JONNA
I thought it was just me who loved egg gifts. I received a dozen today as payment for babysitting. Making this recipe right now.
Jill
I made this for a brunch today. I was a bit taken aback about so few eggs and so much flour, but this was light and fluffy and delicious. I cut back the thyme just a bit and used a half-cup light cream for some of the milk. Fabulous and pretty — perfect for a weekend brunch. Thanks for posting it!
Elizabeth
So glad you liked it, Jill! I did the same thing the first time I made a crustless quiche- I didn’t think it would solidify because there were so few eggs, but, like magic, it worked! :-)
Betty Burdick
I’ve always been a big fan of Starbuck’s Spinach Feta Wraps….let me just say this quiche has a similar flavor but MUCH better quality! This recipe is a keeper.
Elizabeth
Thanks, Betty! So glad you liked it :-)
Sam Stanyon
The only thing better than quiche is quiche without the crust calories. :)
Elizabeth C
This was absolutely delicious!!!! I love how the tomatoes get that great roasted flavor since they are placed on top of the quiche. Thanks Elizabeth!
Elizabeth
Thanks so much, Elizabeth! Glad you liked it!! :-)
john
Very nice. If you are good during 2015, Santa might bring you two dozen eggs.
love, dad
Elizabeth
yay! :-)