Mediterranean Veggie-Packed Lazy Girl Quiche
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 6
This Mediterranean Veggie-Packed Lazy Girl Quiche is a no-fuss meal that feels like a weekend brunch treat but takes less time than you think. It’s loaded with colorful vegetables, creamy feta, and fluffy eggs, bringing together all the bright, savory flavors of the Mediterranean in one dish. The “lazy” part? No crust, no special tools—just whisk, pour, and bake. Perfect for busy mornings, easy lunches, or even a light dinner paired with a salad or roasted potatoes.
Ingredients
Dairy and Eggs:
6 large eggs
¾ cup milk, cream, or half-and-half
½ cup crumbled feta cheese
½ cup shredded cheese (Parmesan, mozzarella, or a mix)
Vegetables:
1 cup small broccoli florets (lightly steamed or raw if tender)
1 bell pepper (red or yellow), diced
½ onion, diced or thinly sliced
1 cup spinach or other leafy greens
Optional: ½ cup diced zucchini, mushrooms, or cherry tomatoes
Seasonings and Other:
1 tablespoon olive oil or butter
1 teaspoon dried oregano or thyme
Salt and black pepper, to taste
Optional: 1 garlic clove (minced), 1 teaspoon capers, or a squeeze of lemon juice
Instructions
Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil or butter.
Cook the vegetables:
Heat olive oil or butter in a skillet over medium heat. Add onion and bell pepper and sauté for 3–4 minutes until softened.
Add broccoli, spinach, and any optional vegetables (like mushrooms or zucchini). Cook for another 2–3 minutes until just tender.
Season with salt, pepper, and dried herbs. Set aside to cool slightly.
Mix the eggs and dairy:
In a large bowl, whisk together eggs, milk or cream, salt, and black pepper until smooth.
Stir in crumbled feta and shredded cheese.
Assemble the quiche:
Spread the cooked vegetables evenly in the prepared dish.
Pour the egg mixture over them, tilting the dish slightly to distribute evenly.
Bake:
Bake uncovered for 35–40 minutes, until the center is set and the top turns light golden.
(Insert a knife or toothpick into the center—it should come out clean.)
Cool and serve:
Let the quiche rest for about 10 minutes before slicing. Serve warm, at room temperature, or even chilled.
Tips & Variations
Veggie Tips:
Always sauté vegetables first to remove excess moisture—this prevents a soggy quiche.
You can mix and match whatever veggies you have on hand. Roasted vegetables like eggplant, cherry tomatoes, or asparagus also work beautifully.
If using frozen spinach, thaw and squeeze it dry before adding.
Cheese Options:
Feta adds a salty, tangy kick that complements Mediterranean vegetables.
For extra creaminess, add ricotta or goat cheese.
If you prefer a milder flavor, use mozzarella or Monterey Jack.
Flavor Boosters:
Add a small handful of chopped sun-dried tomatoes or olives for a bolder Mediterranean taste.
A pinch of smoked paprika or a drizzle of lemon juice before baking can brighten the flavor.
Garlic and capers add depth—don’t skip them if you like bold notes.
Make It Crusty (Optional):
To make a crusted version, use store-bought pie dough or puff pastry.
Blind bake the crust at 375°F for 10 minutes before adding the filling to prevent sogginess.
Make-Ahead & Storage:
You can assemble the mixture the night before and refrigerate it (covered). Bake the next morning.
Leftovers store well in the fridge for up to 3 days. Reheat in the oven at 325°F for 10–15 minutes, or enjoy cold.
To freeze: slice portions, wrap in plastic, and freeze up to 2 months. Thaw overnight in the fridge.
Healthier Swaps:
Use only egg whites or a mix of whole eggs and whites for lower cholesterol.
Swap cream for skim milk or unsweetened almond milk.
Add extra greens and skip one cheese for a lighter meal.
Q&A
Q: Can I make this without dairy?
Yes. Use plant-based milk (like oat or almond) and dairy-free cheese or nutritional yeast for a cheesy flavor.
Q: My quiche turned watery—what happened?
That’s usually from veggies releasing moisture. Always cook and drain them first. Using less milk or cream also helps.
Q: Can I double the recipe?
Absolutely. Use a 9×13-inch baking dish and bake for 45–50 minutes. Perfect for meal prep or feeding a crowd.
Q: Can I use egg substitutes?
Yes, liquid egg alternatives work fine—just follow the package’s egg equivalent.
Q: Do I need to use feta?
No, but it adds a Mediterranean touch. You can use shredded cheddar, mozzarella, or even Swiss cheese instead.
Q: Can I serve this cold?
Yes, it’s delicious cold or at room temperature—great for picnics or packed lunches.
Nutrition
(Approximate per serving)
Calories: 230
Protein: 13 g
Fat: 16 g
Carbohydrates: 8 g
Fiber: 2 g
Sugars: 3 g
Sodium: 370 mg
(Values vary slightly based on ingredients and cheese type.)
Conclusion
This Mediterranean Veggie-Packed Lazy Girl Quiche is simple, colorful, and endlessly flexible. It captures everything you love about Mediterranean cooking—fresh vegetables, creamy cheese, and fragrant herbs—without the effort of a traditional quiche. Whether you’re making it for brunch guests or meal-prepping for the week, it’s a wholesome, low-effort recipe that always impresses. Serve it with a light salad, roasted potatoes, or even a cup of soup for a complete meal that feels comforting yet vibrant.