Mediterranean Quiche
A healthy veggie quiche packed with bold Mediterranean flavors. Serve for breakfast, lunch, or dinner!
Servings: 8
Ingredients
- 1 (9-inch) prepared deep-dish pie crust
- 2 T. butter
- 1 sm. yellow onion diced
- 2 cloves garlic minced
- 1 sm. red pepper diced
- 2 c. fresh spinach
- 1/4 c. sliced Kalamata olives
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1/2 c. sundried tomatoes in olive oil & herbs chopped
- 1/3 c. crumble feta cheese
- 4 lg. eggs
- 1/2 c. milk
- 1/2 c. heavy cream
- Black pepper to taste
- 1 c. shredded sharp cheddar cheese divided
Instructions
- Preheat oven to 375 degrees. Fit a 9-inch-deep pie plate with prepared pie crust. Flute the edges and dock the bottom of the crust; set aside.
- In a large skillet over medium heat melt the butter. Add onion and garlic, cook until just tender about 3 minutes. Add red pepper cook an additional 3 minutes or until the pepper is just tender.
- Add spinach, olives, oregano, and parsley. Cook until the spinach is wilted about 2-3 minutes more. Remove from heat.
- Using paper towels, squeeze out as much oil from the tomatoes as possible and chop. Gently stir in tomatoes and feta cheese into the spinach mixture. Spoon the mixture evenly into the prepared pie crust; set aside.
- In a medium bowl, whisk together eggs, milk, heavy cream, black pepper and ½ cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle the top with the remaining ½ cup cheddar cheese.
- Bake for 50-55 minutes or until the top is golden brown and the egg is set. Cool for 10-15 minutes before slicing and serving.
Delicious! I love all recipes Mediterranean and this tops my list for sure. Full of flavor. I cooked my veggies the night before & popped them in the fridge & assembled it and baked in the oven the next morning for breakfast. I didn’t have sun-dried tomatoes so I just used regular tomatoes and took out the pulp & it worked fine. Although next time I’m looking forward to using the sun-dried tomatoes because I think it will be amazing. I highly recommend trying this recipe, you won’t be disappointed!!
Great recipe. It’s a family favorite now! I would definitely do LESS sundried tomatoes than the recipe calls for. They are definitely an overpowering flavor.
4 eggs doesn’t seem like enough???? Haven’t tried it yet.
Hi Karen, Trust me, it’s enough. Be sure to use a deep dish pie plate, Enjoy! 🙂
Do you cook the pie crust before filling it?
Hi Carla, I did not pre-bake the crust, but you can blind bake it if you wish, just be sure to cover the edges with foil after filling, then bake as directed.
Absolutely delicious!
This was absolutely yummy! I used 3 cups of spinach just because I love it so.