Mediterranean Quiche Recipe

4.80 from 5 votes

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.

Prep Time1

Cook Time30

Total Time1 30

Course: Breakfast, Main Dish

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Calories: 677kcal

Author: Linda

Ingredients

For the Crust

8 ounces flour about 1 1/2 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

You can freeze the quiche after baking it. Here is how you do it:

Step 1: Bake the quiche.

Step 2: Let it cool.

Step 3: Freeze it before wrapping. Put it on a baking sheet and place it in 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 in plastic wrap, sealing it as tightly as possible. Then, wrap the quiche in a layer of aluminum foil or place it in a freezer bag, and seal it with as little air in the bag as possible.

Step 5: Label. Label the quiche with the name of the recipe and the date of freezing.

Step 6: Freeze it. Put the wrapped quiche back in the freezer. It can be kept in the freezer for up to three months.

Step 7: Reheat. Remove the quiche from the freezer and unwrap it. Do not thaw (this will make the crust soggy), but place it directly in an oven preheated to 350°F (175°C). Bake for 20 to 25 minutes until heated thoroughly.

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.

Nutrition