Mediterranean Vegetables Quiche
This Mediterranean-style vegetable quiche combines a flaky, buttery crust with a creamy egg-and-cheese filling loaded with colorful vegetables. It’s versatile enough for breakfast, brunch, or even a light dinner when paired with a salad. The combination of broccoli, bell peppers, and herbs gives it freshness and balance while still being rich and satisfying.
Time
Prep Time: 20 minutes
Chill Time (for dough): 30 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 30 minutes (including chilling)
Ingredients
For the Crust:
1 ¼ cups all-purpose flour
½ cup unsalted butter (or half butter, half shortening), cold and cubed
½ tsp kosher salt
3–4 tbsp ice water
For the Filling:
4 large eggs
1 cup heavy cream or half-and-half
1 cup shredded cheese (Swiss, Gruyere, or cheddar)
1 cup broccoli florets, lightly steamed or blanched
½ cup diced red bell pepper (or substitute spinach, onions, zucchini, etc.)
Salt and pepper, to taste
Optional: pinch of thyme, oregano, or nutmeg
Instructions
Make the crust:
In a bowl, combine flour and salt. Cut in the butter until mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time, mixing until dough just comes together.
Shape into a disk, wrap, and refrigerate for at least 30 minutes.
Preheat oven:
Set oven to 375°F (190°C).
Roll out crust:
On a floured surface, roll dough into a circle about 12 inches wide.
Fit into a 9-inch pie dish or tart pan, trimming excess edges. Prick bottom with a fork.
Blind bake: line with parchment, add pie weights or beans, and bake for 15 minutes. Remove weights and bake another 5 minutes until lightly golden.
Prepare filling:
In a bowl, whisk together eggs, cream, salt, pepper, and any herbs.
Stir in shredded cheese, broccoli, and red bell pepper.
Assemble quiche:
Pour filling into pre-baked crust. Spread evenly.
Bake:
Bake for 35–40 minutes, until the center is just set and the top is lightly golden.
Let rest 10 minutes before slicing.
Serve:
Enjoy warm or at room temperature with a fresh green salad.
Tips
Pre-cook veggies: Lightly steam or sauté vegetables like broccoli, spinach, or mushrooms before adding them to avoid excess moisture making the quiche soggy.
Blind bake the crust: Don’t skip this step—it helps keep the crust flaky and prevents it from getting soggy once the custard is added.
Check doneness: The center should be set but still slightly jiggly; it will firm up as it cools.
Cool before slicing: Let the quiche rest at least 10 minutes after baking for cleaner slices.
Variations
Crust options: Swap the classic pastry crust for a whole-wheat crust, almond flour crust (for low-carb), or even a crustless version.
Cheese variety: Try feta for a salty Mediterranean kick, goat cheese for tanginess, or a mix of Gruyere and mozzarella for richness.
Vegetable swaps: Use zucchini, eggplant, caramelized onions, spinach, or sun-dried tomatoes for different flavor profiles.
Herb boost: Fresh basil, parsley, dill, or oregano add brightness. A pinch of nutmeg works well with cream-based custards.
Protein add-ins: Add cooked diced chicken, turkey, or smoked salmon to make it heartier.
Q&A
Q: Can I make the quiche ahead of time?
A: Yes. You can bake it a day ahead and refrigerate. Reheat slices gently in the oven at 300°F (150°C) until warmed through.
Q: Can I freeze quiche?
A: Absolutely. Bake, cool completely, wrap well, and freeze for up to 2 months. Reheat directly from frozen in the oven.
Q: What’s the best pan to use?
A: A 9-inch pie dish or tart pan with removable bottom works best for even baking and easier serving.
Q: Can I make this without cream?
A: Yes. Substitute half-and-half, whole milk, or even a mix of milk and Greek yogurt for a lighter version.
Nutrition
(per slice, based on 8 slices, approximate)
Calories: 280–320
Protein: 11 g
Carbohydrates: 16–18 g
Fiber: 2 g
Fat: 21 g
Sodium: 320–380 mg
(Values vary depending on crust type, cheese, and vegetables used.)
Conclusion
This Mediterranean vegetable quiche is a flavorful, versatile dish that works for any meal of the day. The flaky crust pairs beautifully with the creamy custard and fresh vegetables, and you can adapt it endlessly with different cheeses, herbs, or proteins. Whether served warm for brunch or cold as a make-ahead lunch, it’s a wholesome and elegant choice that brings a touch of the Mediterranean to your table.