Crustless Pumpkin and Feta Quiche

Why You’ll Love This Recipe

I love how simple this recipe is to pull together. With just a few wholesome ingredients, it creates a comforting meal that feels fancy without the fuss. It’s naturally gluten-free, perfect for meal prep, and it reheats beautifully. The combination of sweet pumpkin and sharp feta is deliciously unexpected. Plus, with no crust to worry about, it’s lighter, quicker, and just as satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups roasted pumpkin, cubed

• 1 tbsp olive oil

• 5 medium-sized eggs

• 1/4 cup heavy cream

• Salt and black pepper, to taste

• 1/2 tsp thyme (fresh or dried, optional)

• 1/2 cup feta cheese

Directions

Roast the Pumpkin
If I don’t have leftover roasted pumpkin, I start by roasting fresh pumpkin cubes. I peel and cube about 2 cups of fresh pumpkin, drizzle them with olive oil, season with salt and pepper, and roast them in a preheated oven at 350°F (180°C) for about 40 minutes, or until tender and golden.

Make the Quiche
When using already-roasted pumpkin, I begin by preheating the oven to 350°F (180°C) and greasing a medium oven-proof baking dish with olive oil or cooking spray.

In a large bowl, I whisk the eggs lightly, then pour in the heavy cream while whisking until well combined. I season the egg mixture with salt, pepper, and thyme. Since feta is salty, I keep the seasoning balanced.

I spread the roasted pumpkin evenly in the baking dish, pour the egg mixture over it, and then crumble the feta on top.

I bake the quiche for about 20 minutes, or until the eggs are fully set and the top turns golden brown. After baking, I let it cool for 10–15 minutes before serving.

Servings and timing

This recipe serves 4 and takes about 1 hour and 15 minutes from start to finish, including roasting time. If I already have roasted pumpkin ready, the prep and cook time is just 30 minutes. Perfect for a quick dinner or prepping lunches ahead.

Variations

• Add greens: I sometimes toss in a handful of sautéed spinach or kale for an extra nutrient boost.

• Make it spicy: A pinch of chili flakes or smoked paprika adds warmth and depth.

• Switch the cheese: If I don’t have feta, goat cheese or ricotta works wonderfully too.

• Add herbs: Fresh basil or parsley gives it a nice finish.

• Protein boost: I occasionally mix in cooked bacon or shredded chicken to make it heartier.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop a slice in the microwave for 1–2 minutes or warm it in the oven at 300°F (150°C) until heated through. When I freeze it, I wrap individual slices or the whole quiche in a freezer-safe container and store it for up to 3 months. I let it thaw at room temperature before reheating.

FAQs

How do I know when the quiche is done?

I check if the center is fully set and the top is golden. A slight jiggle in the middle is okay, but it shouldn’t be runny.

Can I use canned pumpkin instead of roasted cubes?

I prefer the texture of roasted pumpkin cubes, but canned pumpkin purée can work in a pinch. I just spread it gently and adjust the amount to avoid it being too wet.

Is this quiche gluten-free?

Yes, since it doesn’t have a crust, it’s naturally gluten-free—perfect if I’m avoiding wheat.

Can I make this quiche ahead of time?

Absolutely. I often bake it the night before and store it in the fridge. It reheats well and even tastes better the next day.

What’s the best way to freeze this quiche?

Once cooled, I wrap it tightly in plastic wrap and store it in a freezer-safe container. I prefer freezing individual slices for easier reheating later.

Conclusion

This crustless pumpkin and feta quiche is one of those recipes I keep coming back to. It’s unfussy, flavorful, and works for any meal of the day. Whether I’m cleaning out the fridge or hosting a casual brunch, this dish always delivers. The combo of creamy eggs, roasted pumpkin, and salty feta is simple yet so satisfying.

Crustless Pumpkin and Feta Quiche

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• Author: Mia
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A quick and easy crustless quiche with roasted pumpkin and creamy feta – perfect for a cozy midweek dinner or make-ahead lunch.

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Ingredients

1 ½ cups roasted pumpkin, cubed

1 tbsp olive oil

5 medium-sized eggs

¼ cup heavy cream

Salt and black pepper, to taste

½ tsp thyme (fresh or dried, optional)

½ cup feta cheese

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Instructions

Roast Pumpkin (if needed):
If using fresh pumpkin, preheat oven to 350°F (180°C). Toss 2 cups of peeled, cubed pumpkin with olive oil, salt, and pepper. Roast for 40 minutes until tender and golden.

Prepare Quiche:
Preheat oven to 350°F (180°C). Grease an oven-proof baking dish with olive oil or cooking spray.

Whisk Eggs & Cream:
In a large bowl, whisk eggs lightly. Add heavy cream and continue whisking until smooth. Season with salt, pepper, and thyme.

Assemble Quiche:
Spread roasted pumpkin evenly in the baking dish. Pour the egg mixture over the pumpkin. Crumble feta cheese on top.

Bake:
Bake for 20 minutes or until the quiche is set and the top is golden. Let cool for 10–15 minutes before serving.

Notes

Double Batch: To feed more people, simply double the ingredients. Extend the baking time slightly until the quiche is fully set.

Storage: Store in an airtight container in the refrigerator for up to 3 days. Freeze whole or sliced for up to 3 months. Defrost at room temperature before reheating or serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes (plus 40 minutes if roasting pumpkin)
• Category: Dinner
• Method: Baking
• Cuisine: American, European