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Crustless Quiche with Arugula, Feta, Grapes, and Sun-Dried Tomatoes

Servings: 6 to 8

This simple-to-make quiche comes together quickly. The sweetness of the surprise ingredient, green grapes, is balanced by peppery arugula, briny feta, and sun-dried tomatoes.


  • Nonstick cooking spray
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 2 tsp. baking powder
  • 1-1/2 tsp. freshly ground black pepper
  • 3/4 tsp. kosher salt
  • 5 large eggs
  • 3/4  cup extra-virgin olive oil
  • 1/4  cup heavy cream
  • 2-1/2 oz. arugula (about 3 lightly packed cups)
  • 4 oz. green grapes, each sliced crosswise into thirds (about 3/4 cup)
  • 3-1/2 oz. coarsely chopped feta (about 3/4 cup)
  • 1 oz. finely chopped sun-dried tomatoes (about 1/4 cup)
  • 1-1/2 Tbs. toasted sesame seeds

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 260
  • Fat (g): 30
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 135
  • Sodium (mg): 390
  • Carbohydrates (g): 25
  • Fiber (g): 1
  • Sugar (g): 5
  • Protein (g): 10


Position a rack in the center of the oven, and heat the oven to 350°F.

Spray a 9-inch by 1-1/2-inch-deep ceramic or glass pie plate with cooking spray. Set aside.

In a large bowl, whisk the flour, baking powder, pepper, and salt. Set aside.

In a medium bowl, whisk the eggs, oil, and cream until well combined. Fold into the dry ingredients. Add the arugula, grapes, feta, and tomatoes, and fold until combined. Pour the batter into the prepared dish. Sprinkle with the sesame seeds. Bake until the quiche is puffed and light brown on top, 30 to 35 minutes. Let cool for 15 minutes before serving.


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