Munchies For The Mommies: Spinach and Feta Quiche Bread

Now that I live in the burbs, I’m just getting used to this notion of a “playgroup”. Not that we didn’t have playdates in the big city, but they were definitely structured differently than they are here in our new town. The playgroup I am a part now requires each mom to take turns hosting at their house. Hosting also means that means you provide snacks. Generally the food has been snacky types of things like crackers, cookies and fruit, more kiddie finger foods style. It’s fine because the food is generally geared towards the kids who are always running around and barely eat anyway.

This week was my first time hosting so I thought I’d offer up something a little more enticing for the mommies. After all, we gotta eat too, right? Our playgroup meets at 10am so whatever I made I knew had to be simple. I made a spread of the usual fruit, cheese and crackers and decided to add my Spinach and Feta Quiche Bread to the mix as a surprise for the mommies. It takes 5 minutes to throw together and 30 minutes to bake. It’s one of my favorite brunch recipes to make so i figured it would be the perfect food for our 10am playgroup. I love the combination of feta and spinach because the saltiness of the cheese really pairs well with the mild earthiness of the spinach and the lemon zest just wakes it all up so beautifully with its bright and refreshing flavor. Baking the quiche filling inside a Cibata loaf not only looks gorgeous,  it means you don’t need utensils to eat it which means mommies can munch with one hand and hold their toddlers in the other. Genius, if I do say so myself!

Spinach and Feta Quiche Bread

Serves 4-6


2 tablespoon olive oil

1 large cibata bread (about 12-15 inches in length)

5 large eggs

1/2 cup milk or heavy cream

1/2 teaspoon salt

1/2 teaspoon  black pepper

1/3 cup feta cheese, crumbled small

1/2 cup fresh baby spinach, chopped small

Zest of 1/2 of a lemon


1. Preheat oven to 350 degrees.

2. Slice only the very top of the Cibata bread off and scoop out the filling. Place bread onto a baking sheet and brush the inside with olive oil and toast in the oven for 8 minutes, just to crip up thje bread slightly.

3. While the bread is toasting, add the eggs, milk and salt and pepper into a large bowl and whisk until well combined. Stir in spinach, feta and lemon zest

4. Remove bread form the oven and allow it to cool slightly before filling with the egg mixture. place bread back into the oven and bake for 30 minutes or until the eggs are just set. Do not over cook. Note: eggs will continue to cook slightly after you remove it from the oven. Cut into slices and serve warm.

What's Fresh from @RachaelRay

Rachael Ray