There’s something special about this Mediterranean Quiche that just feels right—creamy eggs, salty feta, and flavorful olives make it a dish I keep coming back to.
Table of Contents
What is a Quiche?
Quiche is a savory tart or pie that typically consists of a pastry crust filled with a mixture of eggs, milk or cream, cheese, and various other ingredients such as vegetables, meats, and seafood.
The filling is custard-like in texture, and the combination of ingredients can vary widely, making quiche a versatile dish. Quiche Lorraine, made with bacon and cheese, is one of the most well-known varieties.
Reasons to Love This Quiche
- It’s delicious. If it wasn’t, I certainly wouldn’t be posting about it.
- You can have it for breakfast, brunch, lunch, or dinner. This Mediterranean Quiche is perfect for any meal of the day.
- All of the ingredients are inexpensive, and many are things you’d already have in your fridge or pantry.
Recipe Ingredients
- Kalamata Olives: Briny and tangy, these olives bring a salty punch that’s just perfect.
- Feta Cheese: Tangy and salty with a little sharpness, feta is crumbly but creamy at the same time.
- Roasted Red Peppers: These are sweet, smoky, and a bit tangy. It gives the quiche a nice sweetness and smokiness that’s just delicious.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Cheese Options: If you want to switch up the flavors, consider using goat cheese for a creamy tang, Gruyere for a mild nuttiness, or Parmesan for a sharp, salty kick. Mozzarella cheese adds a mild, stretchy texture.
- Sun-Dried Tomatoes Instead of Roma Tomatoes: Use sun-dried tomatoes instead of fresh Roma tomatoes for a more intense, sweet, and tangy flavor. They add a bit of chewiness and a richer taste.
How to Make Mediterranean Quiche
For the Crust
Step #1: Preheat the oven to 375°F (190°C).
Step #2: Sift the flour and salt into a large mixing bowl. Use a pastry cutter to incorporate the butter and shortening into the flour until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together.
Step #3: Form the crust into a disk shape, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. Once chilled, turn the dough out onto a lightly floured surface and use a rolling pin to roll it out into an 11-inch circle. Lift up the dough and lay it into a 9-inch pie pan. Trim any excess overhang, and crimp the edges to fit the pan.
Step #4: Cover the bottom with a piece of parchment paper, then fill the pan with pie weights (or uncooked beans, rice, or spare change!), and bake for 12 minutes. Remove from the oven and remove the weights and parchment paper. Let cool slightly on a wire rack while you prepare the filling.
For the Filling
Step #1: Melt the butter in a large skillet over medium-high heat. Add the sliced onions and diced tomatoes and cook for about ten minutes. Once the liquid has mostly evaporated and the onions are wilted, add the garlic and cook for another minute.
Step #2: Add the red peppers, spinach, and olives, and cook for about a minute or until the spinach is mostly dry. Season with salt and pepper. Remove from the heat and let cool.
Step #3: Meanwhile, beat the half-and-half and cream cheese together in a large bowl. Once combined, beat in the eggs, then stir in the red pepper flakes and 3 ounces of the Feta cheese.
Step #4: Spoon the cooled vegetable mixture into the crust, then pour the egg mixture evenly over the top. Bake for 25 to 30 minutes until set (still jiggly, but not liquid). Remove from the oven and let cool for 30 minutes before serving, topped with the remaining Feta cheese.
Expert Tips
- Blind Bake the Crust Thoroughly: To prevent a soggy bottom, make sure you blind bake the crust until it’s lightly golden. This creates a sturdy base that holds up well to the filling.
- Prevent Crust Shrinking: To ensure your quiche crust doesn’t shrink during baking, chill it thoroughly before baking. Press the dough firmly into the pan, and be careful not to stretch it when lining the pie dish. This helps maintain its shape.
FAQs
Absolutely! You can easily add more vegetables to this quiche. Zucchini, asparagus, mushrooms, or broccoli are great options that blend well with the existing ingredients. Just be sure to cook them first to remove excess moisture, which helps prevent the quiche from becoming soggy.
Mediterranean Quiche pairs well with a fresh green salad, a side of roasted vegetables, or a light soup. You can also serve it with crusty bread for a more substantial meal.
Storage Info
To store the Mediterranean Quiche, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 4 days. You can also freeze the quiche for up to 2 months; just wrap it well in foil before freezing.
To reheat, warm it in a 350°F (175°C) oven for 15-20 minutes or until heated through. If frozen, thaw in the fridge overnight before reheating.
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Mediterranean Quiche Recipe
Ingredients
For the Crust
- 8 ounces flour - about 1 ½ cups plus 2 tablespoons
- 1/2 tsp. salt
- 1/2 c. 1 stick very cold butter, cut into 1/4-inch pieces
- 2 Tbsp. lard or shortening
- 3 Tbsp. ice water
For the Filling
- 2 Tbsp. unsalted butter
- 1 c. sliced yellow onions
- 1/4 lb. roma tomatoes - seeded and diced
- 1 tsp. minced garlic
- 1/4 c. roasted red peppers - drained and chopped
- 3 c. baby spinach leaves
- 1/2 c. pitted and sliced kalamata olives
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/4 c. half-and-half
- 1/2 c. cream cheese
- 3 large eggs
- 1/4 tsp. crushed red pepper flakes
- 6 oz. Feta cheese - crumbled (divided – use half for topping)
Instructions
For the Crust
- Preheat the oven to 375°F (190°C).
- Sift the flour and salt into a large mixing bowl. Use a pastry cutter to incorporate the butter and shortening into the flour until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together.
- Form the crust into a disk shape, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. Once chilled, turn the dough out onto a lightly floured surface and use a rolling pin to roll it out into an 11-inch circle. Lift up the dough and lay it into a 9-inch pie pan. Trim any excess overhang, and crimp the edges to fit the pan.
- Cover the bottom with a piece of parchment paper, then fill the pan with pie weights (or uncooked beans, rice, or spare change!), and bake for 12 minutes. Remove from the oven and remove the weights and parchment paper. Let cool slightly on a wire rack while you prepare the filling.
For the Filling
- Melt the butter in a large skillet over medium-high heat. Add the sliced onions and diced tomatoes and cook for about ten minutes. Once the liquid has mostly evaporated and the onions are wilted, add the garlic and cook for another minute.
- Add the red peppers, spinach, and olives, and cook for about a minute or until the spinach is mostly dry. Season with salt and pepper. Remove from the heat and let cool.
- Meanwhile, beat the half-and-half and cream cheese together in a large bowl. Once combined, beat in the eggs, then stir in the red pepper flakes and 3 ounces of the Feta cheese.
- Spoon the cooled vegetable mixture into the crust, then pour the egg mixture evenly over the top. Bake for 25 to 30 minutes until set (still jiggly, but not liquid). Remove from the oven and let cool for 30 minutes before serving, topped with the remaining Feta cheese.
NOTES
Nutrition
This came out so light and flavorful, and the veggies made every slice taste fresh.
Delicious and impressive! I will make again. Crust came out perfectly. The entire quiche is time and labor intensive if you aren’t used to making food with so many steps. End result is thick and creamy with wonderful Mediterranean vegetable flavors and flaky crust. Made for my Canasta group and everyone wanted the recipe. A keeper!
Hi Rhonda, so glad you and your group loved it! – Linda
can this be frozen?
Hi Robie,
Yes, you can freeze this baked quiche. Here is how you do it.
Step 1. Bake this quiche.
Step 2. Let it cool.
Step 3. Freeze it before wrapping. Put it on a baking sheet and place it into the freezer until the soft center freezes hard as ice. This is to freeze the filling, so that it won’t stick to the plastic wrap or freezer bag.
Step 4. Wrap the quiche. – It is best to wrap the quiche in two protective layers, to keep it safe from damage in the freezer. First, wrap the quiche up in plastic wrap, sealing it as tight as possible. Then wrap the quiche in a layer of aluminum foil or place in a freezer bag and seal with a little air in the bag as possible.
Step 5. Label. Label the quiche with the name of this recipe and the date of freezing.
Step 6. Freeze it. Put the wrapped quiche back in the freezer. I can be kept in the freezer for up to three months.
Step 7. Reheat. Remove the quiche from the freezer and unwrap it. Then, do not thaw (this will just make the crust soggy), but place it directly in a oven preheated to 350 degrees F. Bake for 20 to 25 minutes until heated thoroughly.
– Linda
what a great idea! Thanks for sharing. Haven’t made many quiches before, but this one is right up my ally and worth a try. 🙂
Hi, Kenton! Thanks so much for the kind words. I love the idea behind your blog – I started following you on Twitter and Facebook. Can’t wait to see more of your beautiful recipes!
Did you “sanitize” the money first before using??
Nope, it is just resting on the parchment paper (not touching the food), and I figured that 375 degrees would take care of it 🙂 You can use beans, rice, or pie weights (like most people do!) instead of the spare change. I just thought it was silly and I wanted to share my embarrassing moment.