Go Back
–+ servings
Print Recipe
5 from 1 vote

Simple Mediterranean Quiche Recipe

If you are looking for a new quiche recipe, how about one infused with delicious Mediterranean flavors?
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: French
Keyword: feta, kalamata olives, mediterranean, quiche
Servings: 10
Author: Amy Sandidge

Equipment

  • 1 Pie pan

Ingredients

  • 1 pie dough recipe This can be homemade or store-bought. Remember if it is homemade, it needs to be chilled first.
  • ½ cup chopped onion
  • ¾ cup chopped zucchini
  • 2 tablespoons olive oil
  • 1 cup chopped fresh spinach You can also use frozen spinach, just be sure to thaw and squeeze out the excess moisture.
  • 1 tablespoon minced garlic
  • 5 eggs
  • ¼ cup heavy cream
  • ½ cup milk
  • ¼ cup chopped sundried tomatoes I like to use the sundried tomatoes in oil.
  • ¼ cup chopped kalamata olives.
  • 1 cup feta cheese
  • 2 teaspoons oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Heat a small pan for sauteeing the zucchini and onions over medium heat. Once it is heated add the olive oil and let this heat as well. Add in the onions and zucchini and let them saute for about 5 minutes stirring occasionally.
  • To this pan, add the chopped spinach and garlic. Saute this for 2 minutes, stirring occasionally. Set this aside to cool.
  • Preheat the oven to 385 degrees.
  • On a lightly floured surface roll your pie dough to about 16 inches. Gently add it to your pie pan. Fold over and crimp the edges.
  • Line the inside with a piece of parchment then fill it with pie weights.
  • Place in the preheated oven and bake for 10 minutes. Gently remove the parchment and pie weights, then return it to the oven.
  • Let it bake another 5-8 minutes to par-bake the crust. Remove and set the pie crust aside.
  • Reduce the heat to 375 degrees on the oven.
  • Combine the eggs, heavy cream, and milk. Mix well.
  • Add in the sundried tomatoes, feta, olives, oregano, salt, and pepper. Mix well. Last are the sauteed vegetables. Mix well.
  • Pour into the pie crust. Place in the oven and bake for about 40 minutes.
  • Let it cool for about 10 minutes before slicing.

Notes

  • Be sure to blind-bake the pie crust. If you pour in the filling without blind baking first, the pie crust will be soggy and not as good.
  • It is important to work on all parts of the quiche at the same time. While the crust is blind baking, cook the vegetables. While the vegetables are cooking, mix together your eggs. Working on all parts at the same time will keep time spent on the quiche down.
  • I know there are a lot of ingredients in this recipe, but I promise, each has its place at the table and in the quiche. They blend together perfectly to create a rich, flavor-intense quiche.
  • If you have never made a quiche before, don't let the process intimidate you. Follow the steps carefully and watch the video as needed to help visualize what you need to do. While it is a little time-consuming, it is well worth it.
  • If you are using dried, sundried tomatoes, be sure to hydrate first. You do this by adding enough hot water to the tomatoes. Let them sit for about 10-20 minutes. Drain the water and chop the tomatoes.
  • Be sure your oven is preheated BEFORE you add the pie crust or the filled quiche. Do not add it in before it is heated all the way. You want a hot oven to perfectly bake the pie crust. Reduce the heat for cooking the filled quiche. I like it hotter for blind-baking (395 degrees), then cooler for the filled quiche (350 degrees).