Mediterranean Vegetable Quiche

Packed with colorful veggies, tangy feta, fluffy eggs, and no cream, this delicious lightened up Mediterranean Vegetable Quiche is an impressive morning main! The simple homemade crust is foolproof, even if you've never made one. Make it for a holiday morning the whole family will look forward to! On the table in an hour.

Quiche is my new favorite brunch food group. Anyone else? Just like its wholesome sister recipe Asparagus Quiche with goat cheese, this recipe stars fluffy eggs paired with the ideal amount of cheese and a slew of veg piled on a foolproof, flaky crust.

This recipe shines above the rest because it's intentionally lighter while still tasting absolutely delish. The facts that it's so forgiving is icing on the cake. My guests always rave about this one!

For me, serving this quiche with a bright green salad tossed with 5-minute apple cider vinegar dressing is a must.

Notes from recipe testing

• Crust: I developed this recipe with a super simple homemade crust *anyone* can make because it really is the cherry on top. Rest assured I've tested this with pre-bought crust and it works just as well if you're feeling less Martha Stewart. I've made this countless times with spelt and all purpose flour and whole wheat--they all work!
• Eggs: It took a bit of trial and error to get the right ratio of eggs to milk, but since we have such a large volume of veg, I found 6 to be the perfect balance here. Healthy egg dishes are my a.m. love language!
• Veggies: I've tested this recipe multiple times with everything from peppers and sun dried tomatoes to broccoli. Whatever's in the produce drawer really! I even loved it with leftover roasted cauliflower.
• Milk: I always keep unsweetened almond milk on hand which makes this lighter versus custard-like, but I make this often with both whole and 2% and it's even richer. Runny quiche problems? Too much milk means the proteins in your eggs can't set, leading to a runny quiche.

This tiny step actually makes a huge difference

My #1 tip? Spend the ten extra minutes it takes to cook the veggies reeeeally well. This helps release all their water so you're not left with a soggy bottom or under-baked center. It's 100% worth the effort, pinky promise.

I learned this little pro tip when I was cooking full time in our restaurant.

Let me know if you make this one! Consider yourself a brunch boss.

Lightened Up Veggie Mediterranean Quiche (with feta!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 40 reviews

• Author: Alexis Joseph
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour
• Yield: 8 slices 1x
• Category: Breakfast
• Method: Oven
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

Packed with colorful veggies, tangy feta, fluffy eggs, and no cream, this delicious lightened up Mediterranean Vegetable Quiche is an impressive morning main! The simple homemade crust is foolproof, even if you've never made one. Make it for a holiday morning the whole family will look forward to! On the table in an hour.

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Ingredients

Units USM Scale 1x2x3x

For the crust:

• 1 cup white whole wheat or all purpose flour
• ¼ cup oil (I use extra virgin olive oil or avocado oil)
• ¼ cup cold water
• ½ tsp salt
• 2 tbsp chopped fresh rosemary (or basil)

For the quiche:

• 2 tbsp extra virgin olive oil or butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 medium tomato, chopped
• 1 small zucchini, diced
• 1 cup mushrooms, chopped (can sub bell pepper)
• 1 cup chopped spinach or kale, packed
• 1 tsp oregano
• ½ tsp fine sea salt, plus freshly ground black pepper
• 6 large eggs
• ½ cup milk
• ⅓ cup feta cheese (or goat cheese)
• ½ cup shredded cheddar cheese

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Instructions

1. Preheat oven to 375F. Spray a round pie dish with cooking spay.
2. In a medium bowl, stir together flour and salt. In a small bowl, whisk together oil and water until thickened. Stir in herbs. Pour wet mixture into flour mixture and mix until just combined.
3. Spread dough into pie dish, using your finger tips to spread it up onto the sides of the dish (you can also use a rolling pin to flatten it before putting in pan).
4. Heat oil over medium heat in a large skillet. Once hot, add onion and a pinch of salt and cook for about 5 minutes. Add garlic, tomato, zucchini, and mushrooms. Cook for another 10 minutes, or until veggies have softened. Add greens, oregano, salt, and pepper and cook for 1-2 minutes, or until wilted. Transfer veggies into dish with the uncooked crust.
5. Whisk eggs, milk, feta, and cheddar together in a medium bowl. Pour over veggies. Top with a sprinkle of extra cheddar if desired. Bake for 50-55 minutes, or until quiche has set. Let quiche cool for 15 minutes before slicing and enjoy! Store leftovers in an air tight container for up to 4 days. 

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Notes

Make ahead: You can make it up to 2 days in advance. Bake the quiche, let it fully cool, then reheat when you're ready to serve at 325F for about 15 minutes, or until heated through.

Make it faster: You can sauté the veggies the night before. Feel free to use a store-bought crust!

Freeze: Freeze the baked and fully cooled quiche by wrapping in foil. It will keep for up to 3 months. Then remove the foil and bake from frozen. To reheat,  warm the quiche in the oven at 350F for about 25 minutes.