Veggie Mediterranean Quiche


This healthy eater Mediterranean Quiche formula is packed jam-packed with bright flavor and healthy veggies. Serve it for breakfast, brunch, lunch or dinner!

In the Mediterranean quiche area unit eggs (from our women, of course), sundried tomatoes (that we tend to dried from our Chadwick Cherry tomatoes this summer), red bell peppers (frozen from the garden), garlic (from the garden), onions (in our pantry), spinach (frozen from the garden), dried parsley and oregano (from our garden), kalamata olives (from the pantry), and cheddar sent to American state from my friends at Cabot work and a few feta we tend to had kicking around within the electric refrigerator. we tend to purchase each butter and flour in bulk, therefore we tend to invariably have those available to create a pie shell. green groceries Mediterranean Quiche

I know you’re seeing those olives in there and regarding three-quarters of you're turning up your nose in disgust, however let American state try and convert you that you simply have to be compelled to leave them within the formula.

On the opposite hand, for me, a dream vacation would be a armchair and a free pass to the full Foods olive bar. Yum.

So keep this in mind once I tell you that my husband was blithely nomming away on a chunk of this Mediterranean quiche for dinner the opposite day, he searched at American state and same, “These area unit Kalamata olives in here, right?” and that i told him they were. And his response was, “They add a extremely nice flavor to the present. Super good. It’s not extremely olive-y. simply a pleasant, salty style.” Music to my ears. strive the olives. TRY THEM.


  • 1/2 cup sundried tomatoes (see notes)
  • Boiling water
  • 1 prepared pie crust
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 2 cups fresh spinach OR 1/2 cup thawed and squeezed dry frozen spinach
  • 1/4 cup sliced Kalamata olives
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/3 cup crumbled feta cheese
  • 4 large eggs
  • 1 1/4 cup milk
  • Salt and pepper, to taste (see notes)
  • 1 cup shredded cheddar cheese, divided


  1. Place sundried tomatoes into a glass measuring cup and pour boiling water over until just covered. Let sit for 5 minutes or until the tomatoes are soft. Drain and chop tomatoes. Set aside.
  2. Preheat oven to 375°. Fit a 9-inch pie plate with the prepared pie crust. Flute edges. Set aside.
  3. Melt the butter in a skillet over medium high heat. Add in the onion and garlic, and cook until just fragrant and tender, about 3 minutes. Add in the red pepper and cook an additional 3 minutes, or until the pepper is just tender.
  4. Add the spinach, olives, oregano, and parsley. Cook until the spinach is wilted (if using fresh) or heated through (if using frozen), about 5 minutes.
  5. Remove from heat and stir in the feta cheese and tomatoes. Spoon the mixture into the prepared pie crust, spreading out evenly. Set aside.
  6. In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and pepper, and 1/2 cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle top with remaining cheddar cheese.
  7. Bake in preheated oven for 50-55 minutes, or until the crust is golden brown and the egg is set. Let cool for 10-15 minutes before slicing and serving

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