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.
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.
Crustless Spinach, Tomato and Feta Quiche
- 1 small onion diced
- 16 oz. frozen spinach thawed, with as much water squeezed out as possible (see notes)
- salt and pepper to taste
- 4 eggs
- 2 cups milk
- 3/4 cup flour white or whole wheat will work
- 1 teaspoon baking powder
- 8 oz. feta cheese crumbled
- 1 pint cherry tomatoes halved, or other tomatoes sliced 1/2" thick
- In a medium bowl, mix together the eggs, milk, whole wheat flour, and baking powder. Season with salt and pepper.
- 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.
- 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.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.