Mediterranean Quiche
Elevate your brunch game with this savory Mediterranean Quiche, a vibrant twist on a classic dish that’s bursting with bold flavors from the sunny Mediterranean. Featuring a buttery, flaky pie crust filled with a rich, creamy egg base, this quiche is layered with sautéed spinach, tangy sun-dried tomatoes, briny black olives, crumbled feta cheese, and a hint of dried oregano for aromatic flair. With just 15 minutes of prep time and a total of under an hour to make, it's the perfect balance of elegance and ease. Whether served warm or at room temperature, this quiche pairs wonderfully with a crisp green salad or fresh fruit and makes an ideal addition to breakfast, brunch, or even dinner. Perfect for entertaining or a cozy family meal, this Mediterranean-inspired recipe brings a little sunshine to your table.
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Recipe Information
Ingredients
- 1 piece store-bought pie crust
- 4 large eggs
- 1 cup heavy cream
- 2 cups fresh spinach
- 0.33 cup sun-dried tomatoes (packed in oil)
- 0.75 cup crumbled feta cheese
- 0.25 cup black olives (sliced)
- 0.25 cup red onion (finely chopped)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Roll out the store-bought pie crust and press it into a 9-inch pie dish. Trim excess dough and crimp the edges for a decorative border. Use a fork to prick small holes in the bottom of the crust to prevent bubbling.
Place the crust in the oven and prebake for 8–10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the filling. In a medium skillet, sauté the fresh spinach over medium heat for 2–3 minutes until wilted. Remove from heat and blot with paper towels to remove excess moisture.
In a mixing bowl, whisk together the eggs, heavy cream, oregano, salt, and black pepper until well combined.
Evenly spread the wilted spinach, sun-dried tomatoes, crumbled feta cheese, sliced black olives, and finely chopped red onion over the prebaked pie crust.
Pour the whisked egg and cream mixture over the layered ingredients, ensuring everything is evenly covered.
Place the assembled quiche in the oven and bake for 30–35 minutes, or until the center is set and the top is lightly golden. You can check doneness by inserting a knife into the center; it should come out clean.
Remove the quiche from the oven and let it cool for 5–10 minutes before slicing. This allows the filling to set further and makes slicing easier.
Slice into wedges and serve warm or at room temperature. Pair with a green salad or fresh fruit for a complete meal.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 5121 mg | 223% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 15.3 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 621 mg | 48% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2892 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
