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?
- Undercooking the vegetables before hand may cause too much water to be released while cooking, especially with more watery veggies.
- Too much milk means the proteins in your eggs couldn't set, leading to a runny quiche.
- 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!
PrintVeggie Mediterranean Quiche Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This delicious Mediterranean Vegetable Quiche is a wholesome breakfast, lunch or dinner option! It's packed with veggies, tangy feta, and fluffy eggs.
Ingredients
For the crust:
- 1 cup white whole wheat or all purpose flour
- ¼ cup oil (I used avocado oil)
- ¼ cup cold water
- ½ tsp salt
- 2 tbsp chopped fresh rosemary (or basil)
For the quiche:
- 2 tbsp 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
- Freshly ground black pepper
- 6 large eggs
- ½ cup milk (I used unsweetened almond milk)
- ⅓ cup feta cheese (or goat cheese)
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375F. Spray a round pie dish with cooking spay.
- 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.
- 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).
- 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.
- 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!
Keywords: veggie quiche
DannyBoyM says
Sounds Fab and delish. Can I ask: do you not/ should you not blind bake the pastry first? Thanks.
Alexis Joseph says
Nope, no need for this recipe!
Lindsay says
Absolutely delicious. We used a store bought crust and it worked out perfectly! We added two cups of spinach and more garlic and we can't wait for the leftovers. Easy to follow directions, healthy, amazing. Thank you!
★★★★★
Alexis Joseph says
So glad you loved it, Lindsay!
Lee-Ann says
I have made this several times and I just adore it. Even my vegetable hating teen loves it (I just need to really mix the feta in - I use goat's cheese) and requests it for school lunch. It's probably the only vegetarian meal my whole family will eat! Thanks so much, such a great recipe.
★★★★★
Alexis Joseph says
You made my day! Thanks so much for letting me know it's a hit with the whole fam, Lee-Ann 🙂
Elle says
I could go for a quiche RN! This looks amazing, making it!
Nick says
We made this yesterday and it is the first time I have come across Alexis. The instructions were clear and easy to follow. We gave ourselves a hour to do the prep, my wife made the pastry and I made the filling. We both really enjoyed it for Sunday Dinner it was just right for a Summer evening. We finished it off today for Lunch and I think it was even more flavoursome today, I gave it just 10 minutes at 160c fan, it just warned it up, as I said it was great. I liked the quiche, the cheese was quite a subtle flavour which to me worked well as it enabled the vegetables to take centre stage. The crust around the quiche was very good, it had a light crust followed by a softness of the pastry and the fresh rosemary from our garden in the pastry was fantastic. Will definitely do it again.
★★★★★
Alexis Joseph says
Great news, thanks Nick! What's better than garden-fresh zucchini?!
Jen says
Just found your website today, this quiche is fantastic!! I will be trying other recipes from you for sure!
★★★★★
Alexis Joseph says
Fab!
Robin Lucas says
OMGOSH this is excellent!! I knew I was going to make it when you posted earlier in the week. I went with goat cheese but am thinking next time to go with a caprese version with mozzarella balls, tomatoes and basil and top with balsamic glaze. I love whole wheat flour and always have it in stock. First time I used it was for the vegan chocolate bread you have on your website. It was love at first bite 🙂
★★★★★
Alexis Joseph says
Mmmm goat cheese is the best! Your comments make me smile always, Robin! 🙂
Dylan says
One of my favorite brunch recipes! I have made this so many times and always turns out great!
★★★★★
Alexis Joseph says
Thanks so much Dylan!!
Susan Greene says
Made it.. didn’t find the spinach cakes, but turned out lovely. Just wish it was lighter and more fluffy
Alexis Joseph says
Glad you liked it! Traditional quiches call for lots of cream that helps with fluffiness if you want to go that route
superfighters says
Great recipe, especially given everything you have going on!
★★★★★
Amy Estes says
Love this! I am also pie crust challenged so this looks like a great place to start??.
Jill says
Could you prep this a few hours ahead of time and just pop it in the oven when ready to eat?
Samantha says
This quiche was absolutely delicious! It had such a great combination of flavors, and it will be made over and over again.
Like Alexis said, you can play around with the recipe, too!
Kori says
This looks and sounds divine!
Kori says
This looks and sounds divine!