Me, my quiche and the Mediterranean sky

For some reason I must be dreaming of a Mediterranean holiday. I have been cooking a lot of Mediterranean dishes lately and this Mediterranean veggie quiche is no exception.  However, this quiche is quite exceptional when it comes to flavor. It brings to mind a late brunch or light lunch eaten on a Mediterranean coast. I am thinking of Monaco or maybe Spain, Greece or Turkey. At this point I am not picky, just take me away.

Made with a healthy blend of fresh vegetables, sauteed to perfection, this quiche has me sailing the Mediterranean sea.  Are you getting the same idea’s that I am? A nice slice of this quiche with a mimosa while lapping up the sun and beautiful breezes.  Okay, enough of my dreaming, I have cooking to do.

This Mediterranean veggie quiche contains onions, garlic, red and green bell peppers, spinach and zucchini. It is the perfect dish to squeeze in some extra vegetables in your day.  Serve this for breakfast for an immediate boost to your day or make this ahead and it can serve as a great work-lunch as well. This is also a great dish if you are feeding anyone who does not eat meat.

Print Recipe

Mediterranean Veggie Quiche

A Mediterranean Veggie Quiche consists of red and green bell peppers, onions, spinach, zucchini and sun-dried tomatoes.

Course

Breakfast & Brunch

Cuisine

Mediterranean, Middle Eastern

Prep Time

25 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 1 Pie Crust
• 1 Tbsp Butter
• 1/2 yellow onion medium diced
• 1/2 medium zucchini medium diced
• 1/2 each red and green bell pepper medium diced
• 1 cup spinach roughly chopped
• 1-2 cloves garlic crushed
• 4 ounces oil-packed sun-dried tomatoes drained and chopped
• 3 tbsp chopped fresh basil
• 2 tsp chopped fresh thyme
• 2 large eggs
• 3/4 cup half-and-half
• 3/4 cup gruyere cheese grated
• 3 ounces Goat cheese crumbled
• salt and pepper to tast
• 1/2 tsp crushed red pepper optional

Course Breakfast & Brunch Cuisine Mediterranean, Middle Eastern Prep Time 25 minutes Cook Time 45 minutes Servings people Ingredients 1 Pie Crust 1 Tbsp Butter 1/2 yellow onion medium diced 1/2 medium zucchini medium diced 1/2 each red and green bell pepper medium diced 1 cup spinach roughly chopped 1-2 cloves garlic crushed 4 ounces oil-packed sun-dried tomatoes drained and chopped 3 tbsp chopped fresh basil 2 tsp chopped fresh thyme 2 large eggs 3/4 cup half-and-half 3/4 cup gruyere cheese grated 3 ounces Goat cheese crumbled salt and pepper to tast 1/2 tsp crushed red pepper optional

Instructions

1. Preheat oven to 375 degrees. Place pie crust on a foil lined baking sheet
2. In a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until caramelized, approximately 5 to 6 minutes. Add zucchini and bell peppers and cook, stirring occasionally, about 4 minutes or until slightly soft. Add garlic and cook an additional minute.
3. Turn off heat and add the spinach, tomatoes, basil and thyme and salt and pepper to taste. Set aside to cool.

   
4. In a medium-size bowl, beat eggs and half-and-half together. Add salt and pepper, the grated gruyere and crushed red pepper is desired.
5. Put the vegetable mixture in the pie crust. Pour the egg mix over the top of the vegetables. Crumble the goat cheese on the top.
6. Bake for 45 minutes, or until set and the cheese begins to brown on top. Remove from oven and cool for 30 minutes before serving.

   

Recipe Notes

I used a store brought pie crust.  The use of gruyere and goat cheese, while costly, add a rich creamy texture to the quiche and are well worth the expense.

This recipe was slightly adapted from Emeril Lagasse