Mediterranean Vegetable Quiche is packed with sun-drenched summer vegetables, feta cheese, and my favorite olive oil whole wheat pie crust. An absolute must try!
This year is definitely the year of quiches on the blog. After the spinach mushroom quiche earlier this year, then the potato goat cheese artichoke quiche, the pesto zucchini goat cheese quiche, and also my olive oil whole wheat pie crust recipe, there’s something new again today! I’ve always been an adept of homemade quiches, but the uncertainty of the outside world these last months, made quiche even more accurate to many of us.
My dear hubby himself started to make quiches from scratch, and he’s the one who insisted so I could share my signature olive oil whole wheat pie crust aka the best quiche crust in the world! A few months ago, as he was preparing the crust with the idea of making a quiche for dinner, he asked me what kind of filling I would like. I immediately ordered one of my all-time favorite quiche recipe that I made way before I started the blog over 7 years ago.
The Mediterranean Vegetable Quiche is finally here, packed with summer flavors and prepared on top of a whole wheat pie crust. I hope you enjoy!
Which vegetables should I use in my quiche?
Summer vegetables are the star of the quiche here; and it’s basically like adding some sunshine to your plate. I also added some spinach because it’s good for you why not! Here’s the list of vegetables you need for your quiche:
- Red, Green, and Yellow Bell Pepper: To be honest, you don’t necessary need all 3 colors but I absolutely love the final look of the quiche with this medley!
- Red Onions: Alternatively, you could swap with yellow onions, but I find that red onions add stronger notes to the quiche (although it remains very subtle). Consider also some shallots if you have any!
- Baby Spinach: They’re absolutely necessary if you ask me, even if they do not belong to the list of summer vegetables.
The choice of cheese
Feta cheese is definitely my favorite. I like real feta cheese, made out of sheep’s milk, and I usually dice it or crumble it over the quiche. A few possible other options include fresh goat cheese or ricotta cheese (just a few spoonfuls here and there). If you are an amateur of strong flavors, blue cheese would also be a great options, but keep in mind that it would change the entire flavor of the quiche.
Note that I also sprinkle some parmesan cheese, which could be replaced by any other grated cheese of your choice. This step remains totally optional though, and you could just go with feta cheese in the quiche.
Ingredient swaps and a few add-ons
I will never say it enough, the art of making quiche is improvisation! You can basically make a quiche with whatever leftovers you have. In order to keep it consistent here with the Mediterranean touch of the quiche, you can for instance add some zucchinis to the bell peppers, a few sun-dried tomatoes, and even sprinkle some black olives here and there. For the toppings, consider adding some toasted pine nuts and fresh basil leaves.
Can I use another pie crust? Absolutely! I love this olive oil whole wheat pie crust that adds to the Mediterranean flavors in the quiche. That being said, you could totally use a butter crust (this one is my favorite) or if you run out of time a store-bought-crust, although I would keep this last version for rare occasions only as the result is far from being the same in terms of texture and flavors.
When it’s ready, serve your Mediterranean vegetable quiche with a side of lettuce or arugula with a simple vinaigrette, and enjoy!
More Mediterranean recipes:
- Caprese Croissant Breakfast Sandwich
- Healthy Protein-Packed Greek Zucchini Salad
- Grilled Veggie Gyros with Feta Yogurt Dip
- Whole Wheat Mediteranean Pizza Star Ring
- Mediterranean Chickpea Couscous Salad
- Greek Zoodles with Sun-Dried Tomatoes
Mediterranean Vegetable Quiche
- Prep Time: 35 mins
- Total Time: 25 mins
- Yield: 6-8 servings 1x
- Category: Quiches and Pizzas
- Cuisine: Mediterranean
- Diet: Vegetarian
Mediterranean Vegetable Quiche is packed with sun-drenched summer vegetables, feta cheese, and my favorite olive oil whole wheat pie crust. An absolute must try!
Ingredients
- 1 olive oil whole wheat pie crust
- 1 red onion, sliced
- 2 Tablespoons olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3.5 ounces (100g) baby spinach
- ½ teaspoon dry thyme or herbes de Provence
- Salt and freshly ground pepper
- 5.3 ounces (150g) feta cheese, crumbled or diced
- 3 large eggs
- ½ cup (120 ml) milk or cream
- ¼ cup (60g) parmesan cheese, grated (optional)
Instructions
- Prepare the olive oil whole wheat pie crust and set aside.
- Preheat the oven to 390°F (200°C) and grease a 9-inch (23 cm) pie dish or tart pan with oil. Set aside.
- Heat olive oil in a large sauté pan. Once hot, add onions and sauté for a few minutes until soft and tender, stirring often. Add diced bell pepper and sauté a few more minutes, stirring from time to time. Sprinkle some dry thyme or herbes de Provence, season with salt and pepper, and give a good stir. Finally add spinach and cook until wilted. Turn off the heat and set aside.
- In a mixing bowl, whisk together the eggs with milk or cream, and season with salt and pepper.
- Sprinkle parmesan cheese over the olive oil whole wheat pie crust, then add the vegetables, crumbled or diced feta cheese, and pour the egg mixture on top.
- Bake for about 25 minutes or until the filling is set and the crust slightly golden and looks crispy.
Did you make this recipe?
Lastly, if you make this Mediterranean Vegetable Quiche, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
