Treat your family to this creamy and fluffy Crustless Quiche with Feta, Olives, and Tomatoes. There is minimum prep time involved and it can feed up to 8.
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.
Tale of Two Sisters Crustless Quiche
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. 🙂
But 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. 🙂
And now for the recipe…
Crustless Quiche Using Pancake and Baking Mix
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.
Similar Products Used in Making This Crustless Quiche
This post contains affiliate links. Please read my disclosure policy here.
• Emile Henry Made In France 9 inch Pie Dish, Blue Flame
• Hamilton Beach Power Deluxe Hand Mixer
• Bisquick, Pancake & Baking Mix, Reduced Fat, 40oz Box (Pack of 2)
Treat your family to this creamy and fluffy Crustless Quiche with Feta, Olives, and Tomatoes. There is minimum prep time involved and it can feed up to 8.
- ½ cup feta cheese (70g)
- 2/3 cup black olives (sliced) (5 oz/150g)
- 1 tsp dried basil
- 6 large eggs
- ¾ cup low fat milk (180ml)
- 4 oz 1/3 less fat Philadelphia cream cheese (115g)
- ¾ cup Bisquick (105g)
- Salt and pepper to taste
- 20 sweet golden tomatoes (cut into halves) (1 cup/150g)
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Line a deep pie dish or quiche pan with parchment paper.
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Place feta cheese at the base of the dish or pan. Sprinkle sliced black olives and dried basil over the feta cheese.
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Beat eggs in a large bowl until foamy. Add milk, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
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Pour egg mixture over feta cheese and black olives.
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Top with sweet golden tomatoes with cut side up.
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Bake in a 375°F (190°C) oven for 40 minutes or until eggs are puffed and top is golden brown.
Enjoy…..and have a wonderful day! 😎
Ann@Anncoo Journal says
January 14, 2013 at 12:47 amHi 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
January 15, 2013 at 9:36 amThanks 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. 🙂
Kitchen Belleicious says
January 14, 2013 at 2:15 pmI 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
January 15, 2013 at 9:38 amYes, 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.
denise @ singapore shiok says
January 14, 2013 at 6:30 pmI 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
January 15, 2013 at 9:41 amThe 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. 🙂
mjskit says
January 14, 2013 at 10:07 pmBobby 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
January 15, 2013 at 9:43 amThe 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! 🙂
Lail | With A Spin says
January 15, 2013 at 4:39 pmLove quiche and love it more is it is crust less.
Glad to find your blog. Will be following.
Biren says
March 24, 2013 at 12:12 pmThanks for following, Lail! Glad to hear you found some recipes hee you would like to try. 🙂
Girty Edwards says
March 24, 2013 at 10:44 amWhat is bisquick?
Thanks
Biren says
March 24, 2013 at 12:21 pmBisquick 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.
Earlene says
March 24, 2013 at 12:05 pmlike your blog and am surely going to try this recipe! Thanks for sharing.
Biren says
March 24, 2013 at 12:13 pmThanks for visiting, Earlene! All the best with the quiche. 🙂
Max says
April 21, 2013 at 1:30 pmthis 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
April 21, 2013 at 1:32 pmsorry was browsing your website and posted on the wrong recipe, im referring the chicken wild rice soup. this quiche looks really good as well 😀
Biren says
April 22, 2013 at 10:19 amThat’s okay, Max! 🙂 Will respond to your question there. Do give this quiche a try to. It is good! 🙂
Sheri says
August 31, 2018 at 10:18 amWhere is the recipe ? I dont see it on this page. I like your individual one but wanted to make a full size.
Thank you
Linda says
October 8, 2018 at 12:37 pmI have been updating my recipes to a different recipe card and just updated this recipe. You should be able to see it now. 🙂