Mediterranean Vegetable Quiche
Packed with vibrant flavors and wholesome ingredients, this Mediterranean Vegetable Quiche is a delightful fusion of fresh produce, creamy custard, and savory cheeses. Featuring a medley of sautéed red peppers, zucchini, and red onions, alongside juicy cherry tomatoes, tender baby spinach, and briny Kalamata olives, this quiche delivers a Mediterranean-inspired burst of taste in every bite. A flaky premade pie crust cradles the filling, while crumbled feta cheese adds a tangy richness. The creamy egg mixture, infused with a touch of dried oregano, ties everything together for a perfectly set yet luxuriously smooth texture. Easy to prepare and perfect for a crowd, this quiche makes an ideal main course for brunch, lunch, or a light dinner. Serve it warm or at room temperature for a dish that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 piece Premade pie crust
- 2 tablespoons Olive oil
- 1 medium, diced Red bell pepper
- 1 small, diced Zucchini
- 1 small, diced Red onion
- 150 grams, halved Cherry tomatoes
- 50 grams, pitted and sliced Kalamata olives
- 100 grams Baby spinach
- 100 grams, crumbled Feta cheese
- 4 large Eggs
- 150 milliliters Heavy cream
- 100 milliliters Milk
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried oregano
Instructions
Preheat the oven to 375°F (190°C).
Roll out the premade pie crust and press it into a 9-inch tart or pie pan. Trim any excess dough and prick the bottom with a fork. Place in the refrigerator to chill while you prepare the filling.
Heat the olive oil in a large skillet over medium heat. Add the red bell pepper, zucchini, and red onion. Sauté for 5–7 minutes, or until softened. Add the cherry tomatoes and cook for an additional 2 minutes. Stir in the baby spinach and cook until just wilted. Remove from heat and set aside to cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and dried oregano until well combined.
Take the chilled pie crust out of the refrigerator. Spread the sautéed vegetables evenly across the bottom of the crust. Sprinkle the Kalamata olives and crumbled feta cheese over the vegetables.
Pour the egg mixture over the vegetable filling, ensuring it is evenly distributed.
Place the quiche on the middle rack of the oven and bake for 35–40 minutes, or until the filling is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 281 mg | 6% | |
*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.
