Crustless Pumpkin and Feta Quiche

A slice of pumpkin quiche with feta being served.

5 from 3 votes

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.

Prep Time10

Cook Time20

Total Time1 15

Course: Dinner

Cuisine: American, European

Servings: servings

Calories: 234kcal

Author: Caro Jensen

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

US Customary - Metric

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

Double-batch the ingredients and make a larger quiche. Just cook it for a few minutes longer until the egg and cream mixture is fully set.

Storage: You can store the delicious quiche in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze a whole quiche or individual slices in freezer-proof containers for up to 3 months. Simply defrost the quiche at room temperature.

Nutrition