Crustless Pumpkin and Feta Quiche
This crustless pumpkin and feta quiche takes your leftover roasted pumpkin to the next level. Nestled in a fluffy and rich egg mixture, and topped with creamy feta, this vegetarian pumpkin dish makes a great low carb, high-protein dinner. No pastry is required which makes this quiche a delicious make-ahead lunch as well. Perfect for meal prep!
With 14 chickens currently roaming in our backyard, quiche is a staple in our house. Filled with whatever vegetable is in season right now, quiches are a great way to reduce food waste in the kitchen, and meal-prep for the week ahead. Not so mention that they’re a quick and easy low-carb, gluten-free, and high-protein meal that you can make in under 30 minutes to suit most diets. A winner in my books for sure!
This quick and easy quiche makes a complete meal but you serve it with a simple side salad such as my Insalata Mista or quick homemade bread including my yeast-free dinner rolls.
Check out my cheese and ham frittata and shrimp quiche for more delicious egg-based dinners.
If you loved this Pumpkin Feta Quiche Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Crustless Pumpkin and Feta Quiche
Ingredients
- 1 1/2 cups roasted pumpkin cubed
- 1 tbsp olive oil
- 5 eggs medium-sized
- 1/4 cup heavy cream
- salt and black pepper
- 1/2 tsp thyme fresh or dried, optional
- 1/2 cup feta cheese
Instructions
Roast pumpkin
- If you don't have leftover roasted pumpkin, roast 2 cups of peeled and cubed fresh pumpkin in a preheated oven for 40 minutes at 350F / 180C. Drizzle with 1 tbsp of olive oil and salt and pepper before roasting the pumpkin cubes.1 1/2 cups roasted pumpkin
Make the quiche
- If you have leftover pumpkin on hand, start by preheating the oven at 350F / 180C.
- Grease a medium, oven-proof baking dish with olive oil or cooking spray to prevent the crustless quiche from sticking to the dish.1 tbsp olive oil
- In a large bowl, add the eggs and whisk them lightly. Pour in the cream while whisking the eggs until they're well combined. Season the egg and cream mixture with salt and pepper, and fresh thyme, keeping in mind that feta is fairly salty.5 eggs, 1/4 cup heavy cream, salt and black pepper, 1/2 tsp thyme
- Add the roasted pumpkin cubes to a pie dish and spread them out evenly. Pour over the egg mixture and crumble the feta on top of the quiche.1 1/2 cups roasted pumpkin, 1/2 cup feta cheese
- Bake the quiche in the oven for 20 minutes until the egg mixture has fully set and the top is golden brown.
- Remove it from the oven and let it cool for 10-15 minutes before serving it.
Notes
Nutrition
Ingredients and substitutions
- Pumpkin – You need 1-2 cups of cubed, roasted pumpkin for this recipe depending on the size of your dish. You want to easily cover the bottom with pumpkin pieces about 1-inch apart. Creamy butternut pumpkins (aka butternut squash) work best for roasting but you can also use buttercup, Hubbard, sugar pumpkin, Hokkaido pumpkin, or acorn squash.
- Feta – I use cow milk feta but this recipe also works with sheep or goat’s milk feta. You can use other salty cheeses including parmesan cheese or sharp cheddar as well.
- Eggs – Free-range eggs are best – medium or large in size. Simply add more if you’re using smaller eggs.
- Cream – Heavy cream gives this dish extra flavor. You can use light cream or milk if you prefer a lighter meal.
- Thyme – Dried or fresh thyme complements the salty feta and sweet pumpkin flavors. A classic match of flavors.
- Salt and pepper – Keep in mind the saltiness of the feta when seasoning the eggs and cream mixture.
Variations
Other vegetables: This simple quiche recipe uses roasted pumpkin only, but you can add a variety of other roasted and fresh vegetables including fresh baby spinach, cherry tomatoes, sweet potatoes, or roasted red peppers. My cottage cheese veggie bake is a great recipe to use as well.
Add meat: You can also add some crispy bacon pieces or fried chorizo slices to the egg mixture for some extra flavor and texture. Reduce the amount of salt you add to the eggs in that case.
Mini quiche: Create mini quiches in a large muffin tin or use mini quiche tins or a muffin tray to make single-serve quiches. Great for lunchboxes!
Add pastry: Use my 3-ingredient pie crust recipe to turn this recipe into a traditional quiche with pastry.
Love this recipe I add baby spinach to it it was lovely family loved it❤️
Thanks Nicole, great idea to add baby spinach. I’ll add it to the recipe as a variation.
I have just made this quiche, I added spinach. It is delicious. I will make this again. Thank you for your recipe