I don’t know about you, but quiche has slowly become one of my favorite ways to bring people together around the table. It’s hearty enough for dinner, feels special enough for brunch, and somehow manages to please just about everyone. This Mediterranean-inspired version is loaded with colorful vegetables, tangy feta, and a flaky crust that feels homemade even if you’ve never made one before.
I’ve served this quiche at holiday mornings, lazy Sunday brunches, and even quick weeknight dinners with a simple salad on the side. No matter the occasion, it always gets rave reviews. The best part? You can make it ahead, stash it in the fridge, and just reheat when it’s time to serve. That’s the kind of recipe that makes life a little easier.
Why I Love This Recipe
What I adore about this quiche is how forgiving it is. Don’t have zucchini? Use bell peppers. Leftover roasted broccoli or sweet potatoes? Toss them right in. The combination of eggs, milk, and cheese makes the perfect base, and you can build on it with whatever is hanging out in your crisper drawer.
The Mediterranean flavors here—feta, oregano, a touch of garlic—give it that sunny, vibrant feel without requiring a trip to a specialty store. And if you’re like me and keep a block of feta in the fridge at all times, this is a great way to put it to good use.
Ingredients (with My Kitchen Notes)
- Crust – I usually make a simple whole wheat crust, but honestly, a pre-made crust or even puff pastry is just fine if you’re pressed for time. For holidays, I like to add a pinch of rosemary to the dough—it perfumes the whole kitchen while it bakes.
- Eggs – Six large eggs are just right. I always crack them into a bowl first to make sure there are no surprise shells.
- Veggies – Mushrooms, zucchini, tomato, spinach, onion, and garlic are a solid base. If I have sun-dried tomatoes or roasted bell peppers on hand, I’ll throw those in for extra flavor. The key is to sauté them first so they don’t release too much water into the quiche.
- Milk – I typically use unsweetened almond milk, which keeps it lighter. Whole or 2% milk will give a creamier, custard-like texture. If you want a richer quiche, half-and-half is the way to go.
- Feta – The tanginess balances the richness of the eggs. Goat cheese is another lovely option, especially if you want a softer, creamier bite.
- Herbs – Dried oregano in the filling is classic, but basil or thyme work beautifully too.
Tips to Avoid a Soggy Quiche
I’ve had a few quiches flop in the past, so here’s what I’ve learned:
- Cook the vegetables first. Mushrooms, spinach, and zucchini hold a lot of water. Sautéing them ensures your crust stays crisp.
- Don’t overdo the milk. Too much liquid means the eggs won’t set properly. Stick to the ratios in the recipe.
- Watch your bake time. Pull it out when the center is just set. Overbaked eggs can release water and turn rubbery.
Make-Ahead Tips
Quiche is one of those dishes that actually benefits from being made ahead. I often bake it the night before, let it cool completely, then refrigerate. The next morning, all I have to do is reheat it at 325°F until warmed through. It makes hosting holiday breakfast so much less stressful.
You can also freeze a fully baked quiche. Let it cool, wrap it tightly in foil, and it’ll keep for up to 3 months. To reheat, bake straight from frozen—just remove the foil first.
Storing Leftovers
Leftover quiche holds up beautifully. Store slices in an airtight container in the fridge for up to 4 days. I like to reheat a slice in the oven rather than the microwave—it keeps the crust crisp and the filling fluffy.
Sometimes I even enjoy it cold straight from the fridge with a handful of arugula on the side—it’s a quick, no-fuss lunch.
This Mediterranean Vegetable Quiche really is one of those recipes you can lean on again and again. Whether it’s the centerpiece of a holiday brunch or a simple dinner at home, it always feels like a little celebration.
Mediterranean Quiche
This quiche is everything I love in one dish—tender roasted veggies, creamy tang from goat or feta cheese, and a flaky herb-infused crust. It’s a colorful breakfast, a satisfying lunch, or even a light dinner paired with a salad.
Ingredients
For the crust
- 1 cup all-purpose flour (or white whole wheat flour)
- ¼ cup avocado oil (or another neutral oil)
- ¼ cup cold water
- ½ teaspoon salt
- 2 tablespoons fresh rosemary or basil, finely chopped
For the filling
- 2 tablespoons oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium tomato, chopped
- 1 small zucchini, diced
- 1 cup mushrooms, chopped (or substitute bell peppers)
- 1 packed cup spinach or kale, chopped
- 1 teaspoon oregano
- ½ teaspoon fine sea salt
- Black pepper, to taste
- 6 large eggs
- ½ cup milk (dairy or unsweetened almond milk works well)
- ⅓ cup feta or goat cheese
- ½ cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F. Lightly grease a round pie dish.
- Make the crust: In a medium bowl, mix the flour and salt. Whisk the oil and water together in a separate bowl until it thickens slightly, then stir in the herbs. Combine the wet and dry mixtures until a dough forms. Press the dough into the pie dish with your fingertips, spreading it evenly across the bottom and up the sides.
- Cook the vegetables: Heat oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook until softened, about 5 minutes. Stir in garlic, tomato, zucchini, and mushrooms, and cook for another 8–10 minutes until tender. Add the spinach or kale along with oregano, salt, and pepper. Cook just until wilted, then remove from the heat. Spread the vegetables evenly into the prepared crust.
- Assemble the quiche: In a medium bowl, whisk together the eggs, milk, feta (or goat cheese), and cheddar. Pour this mixture over the vegetables. Sprinkle a little extra cheddar on top if you like a cheesier crust.
- Bake: Place the quiche on the center rack and bake for 50–55 minutes, until the top is golden and the center is set. Let it rest for 10–15 minutes before slicing.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 303Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 159mgSodium 478mgCarbohydrates 19gFiber 2gSugar 3gProtein 12g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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