Mediterranean Vegetable Quiche

Packed with veggies, tangy feta, and fluffy eggs, this delicious Mediterranean Vegetable Quiche is a wholesome breakfast, lunch or dinner option! 

Quiche is my new favorite brunch food group. In addition to my fluffy lemon blueberry pancakes, breakfast strata, and apple waffles, of course.

Fluffy eggs, flaky crust, dreamy cheese, assorted veggies and fresh herbs...I'm getting all hot and bothered just thinking about the possibilities. Serve it up in the cutest pie plate, preferably fluted.

Key ingredients and tips

This vegetable quiche recipe is a stunner and will be sure to impress the whole fam! Leftovers reheat great, too.

• Crust: We're making a super easy and simple crust with whole wheat flour but pre-bought crust or puff pastry would be fun, too!
• Eggs: Six large eggs are perfect here.
• Veggies: Mushrooms, zucchini, tomato, spinach onion, garlic provide mega flavor here. Bell pepper, sun dried tomatoes, and broccoli would also be awesome. Get inspired by your produce drawer! You can even throw  in leftover roasted veggies.
• Milk: I always keep unsweetened almond milk on hand, but whole, 2% or whatever you have will be great! You could even do that half and half you use in your coffee.
• Feta cheese: For tang and Mediterranean flare, yummmm. Goat cheese would also fab! Sprinkling extra cheese on top is highly recommended.
• Herbs: Oregano in the filling for extra oomph and "I just love rosemary in the crust for something different. Basil would also be great.

What veggies go with quiche?

Any vegetables that you love roasted will be delish in quiche. You just want to make sure you sauté them first so you're not left with a soggy bottom or under-baked center. Oh heavens no!

I love using onion, pre-cooked sweet potatoes or squash, bell pepper, broccoli, asparagus, spinach, mushrooms, tomatoes and zucchini.

Why is my quiche soggy?

1. Undercooking the vegetables before hand may cause too much water to be released while cooking, especially with more watery veggies.
2. Too much milk means the proteins in your eggs couldn't set, leading to a runny quiche.
3. Over-baking the quiche can also cause eggs to release water, so just bake till it's set.

How to reheat quiche

You can always nuke a slice in the microwave but for that lovely crisp crust, warm the quiche in the oven at 350F for about 25 minutes.

This recipe is crazy forgiving. You can pretty much use whatever veggies and cheese you have in the fridge. Chopped bell pepper and basil and mozzarella with fresh parm on top would also be lovely.

Would you believe me if I told you I'd never made homemade crust until this here vegetarian quiche? It's the truth! Making crust was on my baking to-do list next to making bread. And gingerbread man cookies. And pizza dough. All the carby thangs!

But bread requires yeast and kneading and proofing and waiting for days and things that make me want to crawl under the covers and hide.

I'm already dreaming about a version of this recipe with butternut squash and thyme and fontina cheese. And perhaps even a quiche made with no eggs at all (is that still a quiche?) but instead like oh I don't know...dark chocolate and jam and brie.

This is one of those recipes that really makes you feel like a cook. Serve this gem with a side salad (love this Italisn dressing recipe) and devour like the cook you are!

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