Crustless Quiche with Feta, Olives, and Tomatoes

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Crustless Quiche with Feta, Olives, and Tomatoes

A quiche is a delightful dish to serve for breakfast or tea time during the weekends or when you have guests. One pan can easily feed up to eight persons and it beats standing at the stove frying bacon and eggs in the morning. Although it seems complicated to put together, it really is not especially when the quiche is crustless.

When I first saw my friend, Melissa’s Tale of Two Sisters Crustless Quiche over at Chindeep, I knew I had to make it soon. It looked so delicious and yet so easy to prepare. I immediately thought of making individual 5-inch quiches but in the end decided to go ahead with a full size quiche. I wanted to put my beautiful sky blue pie dish to use since it has been sitting on the shelf feeling lonely for a while now. :)

Crustless Quiche with Feta, Olives, and Tomatoes

Before we get on to the recipe, I would like to take a moment to tell you about my talented friend, Melissa who is also based here in Minnesota. She is the author of Chin Deep in Bubbles: Little Luxuries for Every Day, a beautifully illustrated book of wonderful baths, facials, hair treatments, aromatherapy, delicious spa cuisine and more. It is a book every woman deserves. This past summer she also wrote and photographed two feature articles for Tea Time Magazine which will be published in the upcoming March/April and May/June issues. Please visit her blog, Chindeep for more delicious recipes, gorgeous photography, book review, crafts, and projects. You will also find Melissa at her two vibrant Facebook pages, ChinDeep and Tea Paparazzo. Do say “hi” for me while you are there. :)

Chin Deep in Bubbles

And now for the recipe…

Melissa uses Bisquick, a pancake and baking mix for this recipe. I have to admit this is my first time using Bisquick and I had to run to store for a box of the Heart Smart, 0g Trans Fat version. This made the recipe even easier to put together. Many thanks Melissa for this delicious crustless quiche recipe. The quiche was fluffy, creamy, and fragrant. I love the combination of feta, cream cheese, and olives and enjoyed my breakfast thoroughly. You can be sure, I will be making this over and over again.

Crustless Quiche with Feta, Olives, and Tomatoes

Crustless Quiche with Feta, Olives, and Tomatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 6 to 8 servings

Crustless Quiche with Feta, Olives, and Tomatoes

Ingredients

  • ½ cup (70g) feta cheese
  • 2/3 cup (5 oz/150g) canned black olives, sliced
  • 1 tsp dried basil
  • 6 large eggs
  • ¾ cup (180ml) low fat milk
  • 4 oz (115g) 1/3 less fat Philadelphia cream cheese
  • ¾ cup (105g) Bisquick
  • Salt and pepper
  • 20 (1 cup/150g) sweet golden tomatoes, cut into halves

Instructions

Line a deep pie dish or quiche pan with parchment paper.

Place feta cheese at the base of the dish or pan. Sprinkle sliced black olives and dried basil over the feta cheese.

Beat eggs in a large bowl until foamy. Add milk, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.

Pour egg mixture over feta cheese and black olives.

Top with sweet golden tomatoes with cut side up.

Bake in a 375°F (190°C) oven for 40 minutes or until eggs are puffed and top is golden brown.

http://www.rotinrice.com/2013/01/crustless-quiche-with-feta-olives-and-tomatoes/


Crustless Quiche with Feta, Olives, and Tomatoes

Enjoy…..and have a wonderful day! 8-)

Biren

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19 Responses

  1. Hi Biren, I love quiche! When I saw your post pop up on my link, I immediately come over and check the recipe. This quiche looks so lovely and I also bought the sky blue pie dish that is smaller in size from Spotlight not long ago. Will try this recipe when I got all the ingredients. Thanks for sharing and will also visit Melissa soon :)

    • Biren says:

      Thanks Ann for checking out the recipe! I love quiche too and this crustless version is so easy to put together. It can also be easily converted to a gluten-free version. Love it! I think you will enjoy Melissa’s blog. :)

  2. I love a good quiche and you can tell just by looking at the bottom layer of yours that it is perfectly cooked! Olives go so well with feta and so glad you used it with the eggs. This truly is a wonderful recipe

    • Biren says:

      Yes, this one cooked really well and the bottom was not soggy at all. I like the combination of feta and olives too. Those sweet golden tomatoes made it even better.

  3. I haven’t had breakfast yet, and this gorgeous quiche is making my tummy do somersaults! I have never used Bisquick before either, though I see it every time I’m at the supermarket and I’m always curious about it.

    Btw, your sky blue dish is drop dead gorgeous! It’s my favourite colour and I think it’s an almost exact match to my Kitchenaid. Is it an Emile Henry piece?

    • Biren says:

      The Bisquick is really convenient and I am glad they have the Heart Smart version with 0g trans fat. I also used it for my Chai Gingerbread Pumpkin Waffles and they turned out beautifully.

      Wow…my pie dish is drop dead gorgeous…haha…I like that! Yes, it is an Emile Henry piece. :)

  4. mjskit says:

    Bobby and I both love quiche but one 9″ inch quiche yields us two meals. We REALLY love quiche! :) What a great breakfast or anytime quiche you’ve made here! You can’t go wrong with black olives and feta! Your pictures are gorgeous and really show how delicious this is!

    • Biren says:

      The good thing about a crustless quiche is that you can easily scale down the recipe and make a smaller quiche. Those individual pie dishes are perfect for this purpose. Thanks for the compliments! :)

  5. Love quiche and love it more is it is crust less.

    Glad to find your blog. Will be following.

  6. Girty Edwards says:

    What is bisquick?

    Thanks

    • Biren says:

      Bisquick is a pancake and baking mix. You can substitute 1 cup of Bisquick with 1 cup of all-purpose flour + 1½ tsp baking powder + ½ tsp salt + 1 tbsp unsalted butter. Hope that helps.

  7. Earlene says:

    like your blog and am surely going to try this recipe! Thanks for sharing.

  8. Max says:

    this is amazing. this is the kind of hearty soup that warmth the soul. would love to try it except i don’t think i have wild rice from where i am (is there a substitute for it?) and what’s a (half and half)? thanks you, biren

    • Max says:

      sorry was browsing your website and posted on the wrong recipe, im referring the chicken wild rice soup. this quiche looks really good as well :D

  1. June 26, 2013

    [...] of us, I decided that individual servings would work best. I scaled down the egg mixture from this Crustless Quiche with Feta, Olives, and Tomatoes posted on my other blog, Roti n [...]

  2. March 11, 2014

    […] Recipe & Photo credit to rotinrice.com […]

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