Crustless Pumpkin and Feta Quiche
An easy recipe for crustless roasted pumpkin and feta quiche. This quick quiche makes a delicious midweek dinner or make-ahead lunch.
Ingredients
- 1 1/2 cups roasted pumpkin cubed
- 5 eggs medium
- 1/2 cup feta cheese
- 1/4 cup cream
- salt and black pepper
- 1/2 tsp thyme optional
- 1 tsp olive oil
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 150F/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 180C/356F.
- Grease a medium, oven-proof baking dish with 1 tsp of olive oil or cooking spray to prevent the crustless quiche from sticking to the dish.1 tsp 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 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
Scroll up to the cream-colored box in the post for some additional tips on how to make this crustless pumpkin and feta quiche.
Nutrition
Calories: 212kcalCarbohydrates: 8gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 238mgSodium: 298mgPotassium: 288mgFiber: 1gSugar: 2gVitamin A: 6187IUVitamin C: 12mgCalcium: 159mgIron: 2mg
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