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.
5-Star Reader Reviews ★★★★★
"I made this two nights ago and my partner and I loved it so much we had to make it again, using up the different veggies we had in the fridge. So easy and yum. Thank you ☺️ a definite new favorite in our rotation." --Emily
"I made this for brunch with some friends, and it turned out fantastic! I loved the helpful tip about ensuring the veggies were fully cooked so they wouldn't release water to cause a mushy crust - so it all turned out delicious. I received lots of compliments, and it was a huge hit!" --Stephanie
"Love this quiche. I've made it several times now. I don't make the pie crust but just use the roll out kind and this always comes out great!" --Kathleen
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.
Print
Lightened Up Veggie Mediterranean Quiche (with feta!)
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegetarian
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.
Ingredients
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
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! Store leftovers in an air tight container for up to 4 days.
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.
Nancy says
Can I substitute whole wheat flour for the white whole wheat flour or would all purpose flour be a better choice?
Alexis Joseph, MS, RD says
I would do half whole wheat and half all purpose--that's a great sub for white whole wheat flour!
Judith says
Could I use a 1:1 gluten free flour for the crust?
Alexis Joseph, MS, RD says
That should work assuming you’ve used it before and like it as a sub!
Kylie says
Hi Alexis
First time making a quiche (usually just make crustless zuchini slice) and both my parents and I loved it! I was super worried about how my crust would turn out and it was divine! I don't usually cook with salt and wanted to follow your recipe completely first to try it and it was on the saltier side, which I will just leave out next time I make this. Thanks for sharing, kind regards, Kylie (Orange, NSW, Australia)
Alexis Joseph, MS, RD says
This is awesome feedback, thank you so much for giving it a try Kylie!
Margaret says
A superb, healthy, easily adaptable recipe. The unusual pastry was a revelation and I’ll be making this often. Everyone loved it. Many thanks, Alex. I’m sharing your recipe with everyone 👏👏👏
Alexis Joseph, MS, RD says
Yayyy this means the world, thanks so much Margaret!!
Jane says
Where did it say to add “ meat” ( bacon I guess)? I was looking for a vegetarian recipe and followed this recipe exactly, substituting chopped red pepper for mushrooms. It was bland and disappointing. Bacon probably would have helped. I won’t make this again.
Alexis Joseph, MS, RD says
It doesn’t call for meat; I’m not sure what your question is? With all the veggies, oregano, two types of cheeses, and a good amount of salt—-I’ve never heard this called bland so I’m wondering where this one went wrong. You could definitely add bacon or use cream, though the intention of this recipe is to be healthier. Bummer to hear you didn’t love this fan favorite!
Jillian says
Made this quiche today for a girls brunch and it was a hit! I used Loren’s puff pastry and no one even guessed it was gluten free. Swapped the spinach for arugula and cooked the vegetables the night before - like Alexis says, make sure to cook down all the water. Assembled in the AM, left out the meat to stay vegetarian friendly, and went light on the cheddar cheese. When I pulled it out of the oven, it was Instagram worthy!! Thank you, Alexis, for another amazing recipe. This will stay on rotation!
Gale says
Oh man, this quiche is SO delicious! Your recipe and cooking instructions are perfect. The crust is absolutely foolproof and crispy (without blind baking, couldn’t believe it) and I love the flexibility of ingredients. I wanted to double the recipe to have enough for my wife and I plus our teenaged twins (who have enormous appetites), but only had 6 eggs. No problem at all! I simply used just the amount of eggs, milk, and cheddar as called for, but doubled the feta and vegetable filling. It was a bit less eggy than restaurant quiches, but we all liked it even better! It was satisfying enough accompanied by salad that we still have some leftovers for their breakfast. 😄 Thank you for this fabulous recipe. It’s a new favorite.
Alexis Joseph, MS, RD says
Isn't not needing to blind bake so wild?! Wow I'm glad that worked so well! SO stoked it was a hit with your wife and teens, Gale!
Wendy says
I made this with egg whites only and no cheese, only feta. I was also really super lazy and used store bought deep dish pie shells but had to divide everything between two shells because their idea of deep dish is... well just isn't deep dish. So, one will have to go in the freezer. But, despite the changes, this is so good! I will be making this again for sure. Thanks for the recipe.
Alexis Joseph, MS, RD says
Wow so glad that worked, Wendy! Thanks for letting me know 🙂
Nancy Pearson says
Just made this Mediterranean quiche for dinner. It was amazing! My husband and I just ate 1/2 of the whole quiche! Could have eaten the whole thing!!I did use a deep dish bought pie shell and it did not run over! First time I ever made a quiche that did not run over. I did add dried basil, broccoli, and Italian seasoning and 2 slices of microwave cooked bacon crumbled. I also used half n half instead of milk. Love the feta in it and it turned out perfect!! Thank you for this amazing recipe! Will definitely make again!!!
Alexis Joseph, MS, RD says
Omg all those edits sound sooooo good. I feel you on raging the whole thing! So thrilled it was a hit 🙂
Kallyn says
Fun to cook & delicious to eat! If using a frozen crust because of ease, I’d highly recommend using a deep dish. Also, recommend feta over goat cheese for the tanginess.
Alexis Joseph, MS, RD says
Perfect, thanks Kallyn!
Suzy says
Can I use a tart pan for this quiche?
Alexis Joseph, MS, RD says
That wouldn't have tall enough edges!
Colleen Lundberg says
My first success at making a Quiche!! Previous ones were runny and overflowed the dish. Thank you so much for this excellent, healthy recipe. Your instructions were extremely helpful too. I was pleasantly surprised how good the crust came out. I will definitely be making this again and again!
Alexis Joseph, MS, RD says
Oh wow, this is sooo awesome! You did it, Colleen!
Amy A Brown says
I don't understand why the extra work to cook the veggies first - I just throw them in raw
Alexis Joseph, MS, RD says
Raw vegetables will be more hard at the end and raw vegetables can release water and make the quiche soggy. I mention in the post, “Undercooking the veggies before hand may cause too much water to be released while cooking, especially with more watery veggies.” Did that make it a 3 star recipe for you?
marnie buckwell says
Hi Alexis,
Thanks for this lovely recipe.
Only thing is my crust was still quite uncooked in base and sides other than the top edges.
Does this happen to you? Im thinking it might need blind baking?
Thanks
Marnie
Alexis Joseph, MS, RD says
Hey Marnie! Nope I haven’t heard this before, but feel free to blind bake if you prefer!
Colleen L. says
Loved it, loved it, loved it! It looked and tasted great, and it sliced perfectly. Fancy enough for a dinner party, but easily served at breakfast, lunch, brunch or dinner.
Thank you for sharing another wonderful recipe.
Alexis Joseph, MS, RD says
This made my day, Colleen! So glad you loved it 🙂
Faye Beiner says
This was such a great quiche. The crust was so different from what I am use to making. It was such a surprise to me. My husband even commented on how good it was. The only thing I changed was Jack cheese and not cheddar. I have made quiches over the years but this one was so good. We rate all the new recipes I make from a 1 to a 10 and we gave this recipe a 10+.
Alexis Joseph, MS, RD says
You made my day, Faye! Jack cheese sounds perfect here. You have to let me know if you try any other recipes! Thanks for your thoughtful review.
Suzanne says
Excellent recipe! I subbed parm for feta because that’s what I had.
Alexis Joseph, MS, RD says
Oh yum, thanks for sharing!
Max says
It says a 40 minute cook time at the top of the recipe but 55 minutes in step 5 of the recipe. Just wanting to let you know because I didn’t read the full recipe before I decided I had time to make this.
Alexis Joseph, MS, RD says
Shoot, fixing this now--thanks Max!
AMV says
So easy to make with any vegies, herbs and cheeses I had, it turned out delicious.
Alexis Joseph, MS, RD says
Yayy so glad it was a winner, thank you!
bally says
Absolutely wonderful! thank u for such a simple and tasty recipe. love the name! hummusapien - big smiles
Alexis Joseph, MS, RD says
Yayy thank you so much, Bally!
Donna says
Question..if I use a frozen premade pie crust, should I keep it frozen or thaw out?
Thx.
Alexis Joseph, MS, RD says
Hmm I'd let it thaw for 20 min on the counter first. Enjoy!
Kathy says
Absolutely delicious! Will make this recipe for my friends now. I do wonder why I used only about one third of the egg mixture. I used a 20 cm quiche dish. Was this too small?
Alexis Joseph, MS, RD says
So glad to hear, Kathy! This should fit in a standard 9-inch pie plate.
Kathy says
Many many thanks.
Best quiche I’ve ever tasted
Debra says
First time quiche maker! Turned out great!
Next time I plan to use basil instead of oregano. My fresh rosemary in the crust is so yummy!
I used very little tomato since I am allergic. Turned out pretty & I could pick the small amount out of mine.
Thank you so much for easy instructions recipe!
Many blessings,
Debbie
Alexis Joseph, MS, RD says
Congrats on your first quiche, Debra! I'm thrilled you love this one 🙂
Marcia says
Apsolutly delishous
Alexis Joseph, MS, RD says
Yayyy thank you!
Terri White says
Hello! I was wondering if I could use almond flour or even go crustless? I plan to make it this Saturday. Thanks!
Alexis Joseph, MS, RD says
Hey Terri, I can't say for certain if almond flour would work here as I've only tested with grain-based flour. I'd go crustless to ensure it'll work!
Dawn says
This quiche was absolutely delicious. I added a diced, roasted sweet potato and sun dried tomatoes — the feta adds such a wonderful flavor to this dish. I used a Pillsbury pie crust. Thanks for the recipe!
Alexis Joseph says
That sounds fabulous, thanks so much Dawn!
Brenna says
Used a larger than normal pie dish. It was finished cooking sooner and didn’t bubble over.
Alexis Joseph says
Excellent, thanks so much for your feedback Brenna!
J says
NOW I have made 4 of the Mediterranean Quiches, crust is perfect every time. This last time I put cumin powder & Rosemary dried herb in crust, I previous 2 quiches since I grow my own fresh Basil chopped finely put into crust..LOVED BOTH CRUSTS, used bagged washed spinach chopped FINELY in the steamed veggies used following the recipe. THIS HAS BEEN A HIT EVERY
TIME! Thanks SO MUCH
Alexis Joseph says
You made my day, thank you J! What could be better than fresh home-grown basil?!
J Capps says
Made this absolutely yummy Quiche. Not so good at making crust but it came out great & served the quiche 11/2 days after refrigeration to guests who enjoyed & I was proud of the 1st of many MEDITERRANEAN QUICHES Thanks so much!
Alexis Joseph says
Heck yes, love this J!
KB says
Just blew me away!Took it to a vegetarian friend who had become temporarily incapacitated and reheated according to directions accompanied by a pear, rocket and walnut salad. Just like a bought one!! The pastry was the centre piece of this in my mind as the fresh rosemary was a perfect way to encase this super delicious quiche. Already restocking my crisper for an action replay. I used kale and it was fabulous. The crust was so easy and suggest following directions as they are.
Alexis Joseph says
How perfect with that salad! I love the rosemary, too. Thank you tons, KB! Your thoughtful review made me smile.
J Capps says
Looks great serving in 1 1/2 days breakfast with guests. I Cool thoroughly then should I freeze or just refrigerate since so soon??? wrapped in Saran then foil... answer if you are able soon. 4* only because haven't tried it doubtlessly GREAT.
Thank you for a wonderful crust & recipe. Will make again THANK YOU
Alexis Joseph says
Hey there! Just refrigerate! Enjoy 🙂
Chris says
Can you use chopped frozen spinach?
Alexis Joseph says
Sure! Just be sure to thaw and squeeze out the water VERY well. Enjoy!
Joy says
Delicious!! I made this for breakfast this week and it is so good. I added sausage with the veggies for a bit more protein and did not include the cheese due to a dairy allergy. The crust was easy and so perfect. It took just a few minutes to whip up has a great flavor and texture. I have been looking for a quiche recipe like this to make for breakfast and I’m so glad I found this one! Thanks!!
shelly FULLERTON says
I can't wait to try this as vegetarian family are coming home for Christmas. Can this be made ahead and frozen? I know its bets fresh, but it would make life easier come the 26th! Thanks!
Alexis Joseph says
Hmmm, I've never frozen it so I can't say for sure! Upon googling, it looks like you can cover the unbaked quiche with plastic wrap and foil and freeze, then remove wrap and foil and bake from frozen (don't defrost) until set. This post seems helpful! https://www.foodnetwork.com/how-to/packages/food-network-essentials/can-you-freeze-quiche
JoAnn says
Wow! This is my first time at making quiche. Initially I was a bit nervous, but there was no need to be. This quiche turned out unbelievably fantastic! On my second try, I cut the mushrooms chunkier and added a bit more salt. This recipe is a keeper! Thank you Alexis!
Alexis Joseph says
How fun, thank you so much JoAnn!
Bridget says
Made this for a brunch for my friend, we all loved it! The crust came out so much better than I thought it would, delicious!
Alexis Joseph says
Hooray, thanks so much Bridget!
Mary Alice Bradley says
Can you make this ahead of time? Thanks!
Alexis Joseph says
Hi there, yes! You can make it up to 2 days in advance. To reheat, cover with foil and bake at 325F til warmed through, 15-20 minutes. I hope that helps!
Nicole Myers says
I rarely comment on recipes but this deserves a rave review. The filling turned out amazing and I stink at pie crusts and this was perfect! The only thing I changed was that I used paso olivo rosemary olive oil instead of adding chopped fresh rosemary. Definitely a keeper. Thank you!
Alexis Joseph says
I’m so glad you found it easy and delish, Nicole! Thanks for the kind review.
Kelly Huffer says
Actually so delicious ! Quiches always worry me because they can be a little gooey for my taste at times, but this quiche had the perfect consistency when baked as long as the recipe called for. The rosemary and goat cheese flavors were so perfect together. Very excited to have this recipe for the future 🙂
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 🙂
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
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!