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Get the Recipe Mediterranean Vegetable Quiche

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.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 514 kcal
Course: Breakfast
Cuisine: Mediterranean

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • Look for cheese specifically labeled 'vegetarian' if needed.

Nutrition Information

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

% 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.