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
- 1/4 cup oil (I use extra virgin olive oil or avocado oil)
- 1/4 cup cold water
- 1/2 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
- 1/2 tsp fine sea salt, plus freshly ground black pepper
- 6 large eggs
- 1/2 cup milk
- 1/3 cup feta cheese (or goat cheese)
- 1/2 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.