Get the Recipe Mediterranean Vegetable Quiche
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
514 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Get the Recipe Mediterranean Vegetable Quiche
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Vegetarian Mediterranean Quiche makes for a super impressive, elegant, and absolutely delicious brunch! It's full of veggies and comforting flavors, including a mix of zucchini, sun-dried tomatoes, basil, thyme, gruyere, and feta cheese.
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Ingredients
Homemade Crust (optional):
- 160 160 grams all-purpose flour
- 1 1 teaspoon kosher salt 7 grams
- 1/2 1/2 cup unsalted butter cold and cubed
- 1/4 1/4 cup cold ice water
Quiche Filling:
- 1 1 Pie Crust Dough store-bought or homemade
- 2 2 Tablespoons unsalted butter
- 3/4 3/4 cup yellow onion diced, about 1 small
- 3/4 3/4 cup zucchini diced, about 1 small
- 3 3 garlic cloves minced
- 3/4 3/4 cup sun-dried tomatoes in oil, drained and chopped
- 3 3 Tablespoons fresh basil chopped
- 2 2 teaspoons fresh thyme chopped
- 4 4 eggs
- 1 ¼ 1 ¼ cup half and half
- 1/2 1/2 teaspoon kosher salt
- 3/4 3/4 cup Gruyere cheese* shredded
- Dash of crushed red pepper flakes optional
- freshly ground black pepper to taste
- 1/3 1/3 cup feta cheese crumbles
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Instructions
- Homemade Pie Crust (optional): Sift together flour and salt. Cut in cold butter using a pastry blender until small pea-sized crumbles form. Slowly pour in ice water until the dough just comes together. Do not overwork the dough. Transfer the dough to a surface or clean countertop and form it into a round disk shape. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
- Par-Bake Crust: Once the dough is chilled, or if using storebought dough that's thawed, preheat the oven to 375°. Place the dough disk on a lightly floured surface. Roll the dough into an 11-inch circle. Fold the rolled dough in half, then again in quarters to easily transfer it to the pie pan. Place dough in a 9-inch (or 9.5) pie pan, trim the edges and crimp if desired. You will just need to place a storebought crust in the pan, and crimp the edges.
- Line the crust with parchment paper and add dried beans, rice, or pie weights. Blind bake the crust for 8-10 minutes until slightly golden brown. As it bakes, prepare the filling. Once it's done, reduce the oven heat to 350°F.
- Saute the Veggies: In a large skillet over medium-high heat, melt butter. Add the diced onion and zucchini and saute for 4-6 minutes until tender, adding a generous pinch of salt and red pepper flakes, if using. Add the garlic and cook for one minute until fragrant, then stir in the sun-dried tomatoes. Remove from heat and stir in the chopped basil, thyme, and a pinch of freshly ground black pepper.
- Egg Filling: Whisk together the eggs, then whisk in the half-and-half and shredded gruyere cheese, along with the salt and a few twists of freshly ground black pepper.
- Spread the vegetable mix along the bottom of the par-baked pie crust. Pour the egg mixture into the crust and sprinkle the crumbled feta cheese on top.
- Bake the quiche at 350°F for 32-36 minutes until the edges of the crust are golden brown and the quiche is set around the edges - it's ok if the center jiggles a little bit. The internal temperature should reach 165°F. Let the quiche cool and set for at least 30 minutes; the longer the better for the cleanest slices.
Equipments used:
Notes
- Look for cheese specifically labeled 'vegetarian' if needed.
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
34g
(11%)
Protein
17g
(34%)
Fat
36g
(55%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
203mg
(68%)
Sodium
887mg
(37%)
Potassium
714mg
(20%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1354IU
(27%)
Vitamin C
12mg
(13%)
Calcium
318mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 34g | 11% |
| Protein | 17g | 34% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 203mg | 68% |
| Sodium | 887mg | 37% |
| Potassium | 714mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1354IU | 27% |
| Vitamin C | 12mg | 13% |
| Calcium | 318mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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