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.
Fluffy eggs, flaky crust, dreamy cheese, assorted veggies and fresh herbs…I’m getting all hot and bothered just thinking about the possibilities.
Would you believe me if I told you I’d never made homemade crust until this here recipe? 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 found this super easy recipe for a four ingredient crust and it made me quite crust confident. I used white whole wheat flour but all purpose is just dandy if that’s what you have on hand. The fresh herbs really took it over the top, so I highly recommend not skipping that part. I’m already dreaming about a version 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.
Oh my goddddd.
If crust still sounds a little ambitious, that’s cool. Make a crustless Mediterranean Vegetable Quiche. Everyone’s doing it.
Dr. Praeger’s spinach cakes add a hashbrowny element to this quiche recipe that I just LOVE. They get all browned and crispy when baked and since they tend to peak their little heads out of the quiche, the crispiness is carried through. Simply bake them beforehand while the other veggies are cooking, tear ’em into little pieces, and stare in bewilderment at the stupid gorgeous quiche you just made in the comfort of your own home.
This recipe is soooo 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.
This is one of those recipes that really makes you feel like a cook. And a cook you are!!Print
This delicious Mediterranean Vegetable Quiche is a wholesome breakfast, lunch or dinner option! It’s packed with veggies, tangy feta, and fluffy eggs.
For the crust:
- 1 cup white whole wheat or all purpose flour
- 1/4 cup oil (I used avocado oil)
- 1/4 cup cold water
- 1/2 tsp salt
- 2 tbsp chopped fresh rosemary
For the quiche:
- 4 Dr. Praeger’s Spinach Cakes
- 2 tbsp oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 1 small zucchini, diced
- 1 cup mushrooms, chopped
- 1 cup chopped spinach or kale, packed
- 1/2 tsp oregano
- 1/2 tsp salt
- Freshly ground black pepper
- 6 large eggs
- 1/3 cup milk (I used unsweetened almond milk)
- 1/2 cup crumbled feta cheese
- Preheat oven to 450F and bake spinach cakes according to package directions. Set aside to cool.
- Reduce oven to 400F. Spray a round baking 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 into dry and mix until just combined.
- Spread dough into pie pan, 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, or until onion is translucent. Add garlic, tomato, zucchini, and mushrooms. Cook for another 10 minutes or until veggies have softened. Add greens and cook until wilted. Dump veggies into pan with uncooked crust. Tear spinach cakes into small pieces and add to baking dish.
- Whisk eggs and milk together in a medium bowl. Pour over veggies. Top evenly with feta.
- Bake for 40 minutes, or until quiche has set.
This post is sponsored by Dr. Praeger’s. Thanks for supporting the brands that make Hummusapien possible!