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Spinach and Feta Quiche Bread

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 ciabatta loaf not only looks gorgeous, it means you don’t need utensils to eat it – this is a perfect playdate snack, because mommies can munch with one hand and hold their toddlers in the other. Genius, if I do say so myself!


  • 2 tablespoon olive oil
  • 1 large ciabatta 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


Pre-heat the oven to 350°F.

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

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

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

Rachael Ray