Individual Spinach, Roasted Tomato, Feta Crustless Quiche
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Frittata, quiche, omelet, scramble, what's your favorite way to make eggs for your family? We are a family of egg eaters, and although we each have our favorite preparations, nobody ever complains when eggs are on the menu! In 2020, Rocco mastered eggs benedict and then moved on to various versions of avocado toast. Being able to make a few good egg recipes is a basic life skill in my house!
These individual quiches are perfect for any day of the week, breakfast, lunch, or dinner! I especially like to make them for company! Serving individual portions to someone always feels special. Possibly the best brunch item served alongside a homemade Bloody Mary!
While I often crave a buttery, flaky, well-made crust, most of the time I tend to take a simpler approach and make a frittata. This recipe is somewhere in between the two. Frittata is cooked in a skillet, often starting on the stovetop then moving to the oven to finish. Frittata is Italy's version of an open-face omelet. Quiche’s are considered a French dish, made entirely in the oven and traditionally with a pastry crust. Both use the same ingredients: egg, cream, and cheese as a base. Both are completely customizable to your taste buds!
The beautiful yellow color comes from the eggs that I use in this recipe. I love that people are becoming increasingly more passionate about the food they eat and where it comes from. That is absolutely a personal decision. I do my best to buy local. In southwest Michigan; eggs, beef, pork, chicken, vegetables, and fruits are available through local farms, farmer's markets, and word of mouth. Everyone seems to have a connection to someone!
The eggs in this recipe come from these little gals that belong to my friend Sarah. I am so grateful that she shares her bounty with my family. Plus, she delivers them right to my desk each week! Thank you, Sarah! We appreciate you!
Make this recipe your own, get creative with ingredients and flavors that you enjoy. Customize this with any combination of fully cooked add-ins such as sauté vegetables, cooked meats, seasonings, spices, or herbs. Maybe you have fresh eggs from your own chickens? Or maybe you’re like me, and are blessed to have an amazing friend that shares her chicken eggs?
My favorite version of this egg dish is the tomato, spinach, feta combination. These are ingredients I always have in the house.
Either sundried tomatoes or roasted tomatoes would be delicious in this recipe. There are several good brands of jarred sundried tomatoes available at the grocery store. Just make sure you purchase the ones packed in oil. This type has more flavor and will be less chewy.
Roasted tomatoes are super simple to make and a great addition to a sauce or soup recipe. I like to take advantage of all the farm stands in late summer and preserve tomatoes in several different ways. Roasting them is as close as I get to replicating that fresh off the vine tomato in the middle of winter! The tomatoes in this recipe were roasted in the oven with olive oil, salt, pepper, and fresh herbs. If you’d like to make roasted tomatoes to use in this recipe, try my Roasted Tomatoes recipe!
I used these disposable 4” aluminum foil pans to make these quiches. These are perfect for this recipe; especially if you plan to gift them or freeze them. The quiche will pop out beautifully. I also use these pans for potpies, tarts, and individual baked macaroni and cheese.
I hope you try this recipe next time you looking for an easy but special meal. Seriously, these will disappear quickly if you present them at your next breakfast, brunch, or lunch!
Mini Spinach, Oven Roasted & Feta Quiche
Ingredients
Instructions
- Heat oven to 375 degrees.
- Spray 6 mini ramekins or foil pans. Set aside.
- Combine eggs, cream, salt, and pepper. Beat well.
- Heat olive oil in a non-stick pan over medium heat. Add chopped shallot, sauté for two minutes (add garlic if using). Season with salt and pepper. Add sundried tomatoes with the oil and spinach. Depending on the size of your pan, you may need to add the spinach in batches. The spinach will continue to cook in the quiche. Do not overcook the spinach or it will be too soft in the quiche.
- Taste and see if it needs more seasonings.
- Distribute spinach mixture evenly between 6 ramekins.
- Pour the egg mixture evenly into each ramekin. There should be approximately 1/2 cup of egg mixture per ramekin.
- Top with Feta cheese.
- Bake for 30-40 minutes or until set and lightly brown on top.
Notes
These can be eaten warm or at room temperature. Once cooked, quiche must be stored in the refrigerator within two hours of cooling.
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Go make some memories in your kitchen!
