Veggie-Packed Mediterranean Quiche: Crowned the Best Flavor Explosion

This is the kind of breakfast quiche that makes people hover near the oven pretending they are just grabbing water. It is loaded with Mediterranean veggies (zucchini, spinach, roasted red pepper, onion), briny olives, and salty feta, all tied together with a lemony, herby custard that tastes way fancier than the effort you put in. I designed it to hit that sweet spot of bold flavor without being heavy, and to be reliable for brunch, meal prep, or a light dinner with a salad. If you are hunting for the best quiche recipe ever, this is the one I keep coming back to because it is bright, savory, and never bland.

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Veggie-Packed Mediterranean Quiche: Crowned the Best Flavor Explosion

A veggie-packed Mediterranean quiche with feta, olives, lemon, and herbs in a flaky crust, baked until set and golden.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine Mediterranean

Servings 8

Equipment

• 9-inch deep-dish pie dish glass or ceramic holds heat well for a crisp quiche crust; a metal pan works too but may brown faster on the edges
• Rimmed baking sheet set the pie dish on it to catch drips and make it easier to move in and out of the oven; a pizza pan is a good alternative
• 12-inch skillet for sweating and concentrating moisture out of the vegetables; use stainless steel, cast iron, or nonstick
• Mixing bowl medium to large; a spouted bowl helps when pouring the custard
• Whisk a fork works in a pinch, but a whisk makes a smoother custard
• Fine mesh strainer (optional) handy for pressing water out of spinach or any watery veg; clean towels also work

Ingredients

  

For the crust

• 1 pie crust store-bought refrigerated pie crust deep-dish size; or use homemade pie dough, or swap in puff pastry if you like puff pastry quiche recipes (thaw first and keep it cold)
• 1 teaspoon olive oil to brush the bottom (optional but helps repel moisture from the filling)

For the veggie filling

• 1 tablespoon olive oil extra virgin, or substitute with avocado oil
• 1 cup yellow onion finely diced; red onion is also great
• 1 cup zucchini diced small (about ¼-inch); if using frozen, thaw and squeeze dry
• 2 cup baby spinach packed; chop roughly after wilting so it distributes evenly
• ½ cup roasted red pepper jarred is perfect; drain and dice
• ⅓ cup kalamata olive pitted and chopped; swap in green olive for a sharper bite
• 2 clove garlic minced

For the custard

• 6 large egg room temperature blends easier, but straight from the fridge is fine
• 1 cup half-and-half for a richer quiche use heavy cream; for lighter, use whole milk
• ½ cup plain greek yogurt adds tang and keeps the texture creamy; sour cream also works
• 1 teaspoon dijon mustard not a mustard quiche, just a little backbone
• 1 teaspoon lemon zest skip if you hate citrus, but it makes the whole thing taste brighter
• 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
• ½ teaspoon kosher salt reduce to ¼ teaspoon if your feta and olives are very salty
• ½ teaspoon black pepper freshly ground
• ⅛ teaspoon crushed red pepper optional, for gentle heat

For the cheese and finish

• 4 ounce feta cheese crumbled; goat cheese is a creamy swap
• ½ cup grated parmesan cheese or pecorino romano for more salt and bite
• 2 tablespoon fresh parsley chopped, for serving

Instructions

 

Prep

1. Heat the oven to 375°F. Set a rimmed baking sheet on the middle rack (preheating the sheet helps the bottom crust crisp up).
2. Fit the pie crust into a 9-inch deep-dish pie dish. Crimp the edge if you feel like being fancy, then chill the crust in the fridge while you cook the vegetables (cold dough = flakier results).
3. If you want extra insurance against a soggy bottom, brush the bottom of the crust with 1 teaspoon olive oil. It is a tiny step that makes a big difference when you have juicy vegetables.

Cook the vegetables (this is where the flavor happens)

1. Warm 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until softened and lightly golden, about 6 minutes. You are building sweetness here, so do not rush it.
2. Add the zucchini and cook until it gives up moisture and that moisture mostly cooks off, about 5 minutes. The goal is not browned zucchini, it is drier zucchini so your custard sets cleanly.
3. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and toss until just wilted, about 1 minute. If the pan looks watery, keep cooking for 1 minute to evaporate excess moisture.
4. Turn off the heat. Stir in the roasted red pepper and chopped olive. Let the mixture cool for 5 minutes so it does not scramble the eggs later.

Mix the custard and assemble

1. In a mixing bowl, whisk the egg until the yolks and whites are fully blended and you do not see streaks. Whisk in the half-and-half, greek yogurt, dijon mustard, lemon zest, oregano, salt, black pepper, and crushed red pepper.
2. Sprinkle half of the feta and half of the parmesan into the chilled crust. This cheese layer acts like a little barrier and helps the quiche crust stay crisp.
3. Spoon the cooked veggie mixture into the crust and spread it into an even layer. Top with the remaining feta and parmesan.
4. Pour the custard over everything slowly. If you pour too fast, the veggies can float and pile up in the center. Gently jiggle the dish to help the custard settle into the gaps.

Bake, cool, and slice

1. Place the quiche on the preheated baking sheet and bake for 45 minutes, until the edges are set, the center has a slight wobble (like set gelatin), and the top is lightly golden. If the crust edge browns too fast, shield it with a strip of foil for the last 15 minutes.
2. Cool the quiche on a rack for 15 minutes before slicing. This rest time is not optional if you want clean slices; the custard finishes setting as it cools.
3. Finish with chopped parsley. Serve warm or at room temperature. This is one of those quiche recipes easy enough for a weekday, but it still feels like a brunch flex.

Pairings

How to serve this like you meant it

Breakfast or brunch:

• A crisp citrus salad (orange or grapefruit with a pinch of salt and olive oil) plays up the lemon zest in the custard.
• Warm, buttery potatoes: roasted fingerlings or a quick skillet hash with paprika and onion.
• Something sweet on the side: a simple fruit bowl or honeyed yogurt, because the quiche is salty and savory.

Lunch or dinner (yes, this counts as quiche dinner recipes):

• Big leafy salad with cucumbers and a sharp vinaigrette. Arugula is especially good with feta.
• Tomato soup or roasted red pepper soup for a cozy, cafe-style plate.

Drinks:

• Coffee with a splash of milk is classic.
• For brunch: a dry sparkling wine, or a tart lemonade with a pinch of salt.

If you are building a spread of breakfast quiche recipes for a crowd, this Mediterranean version pairs really well next to something simpler (like a basic cheddar and chive) because it brings the briny, herby punch.

FAQs

What makes this the best quiche recipe ever for veggie lovers?

Two things: moisture control and big seasoning. Cooking the onions and zucchini until their moisture evaporates keeps the custard silky instead of watery, and the combo of feta, olives, oregano, and lemon zest gives you that Mediterranean pop that tastes like more than the sum of its parts.

Can I make this ahead (make ahead quiche) and still keep the crust crisp?

Yes. Bake it fully, cool completely, then cover and refrigerate. Reheat uncovered on a baking sheet at 325°F until hot in the center, about 20 minutes. Uncovered reheating helps drive off steam so the quiche crust does not get soggy. For the crispest slices, cool again for 10 minutes before cutting.

Can I add meat, and what cut works best?

Absolutely. For chicken, use cooked, diced boneless skinless chicken thigh if you want juicier bites, or boneless skinless chicken breast if you prefer leaner meat. For pork, diced ham or cooked crumbled bacon works well (just reduce the salt slightly because the feta and olives already bring plenty).

Can I make it without a crust (crustless quiche recipes easy)?

You can. Grease the pie dish well, then add 1 tablespoon flour or 1 tablespoon cornstarch to the custard to help it slice cleanly. Bake the same way, but expect a softer edge and slightly shorter cooling time for neat slices.

Is this one of those quiche recipes easy enough for beginners, or do I need special skills?

It is beginner-friendly. The only technique that really matters is cooking off vegetable moisture. If you can sauté onions and whisk eggs, you can make this. And if you want to simplify even more, use a store-bought crust or even a sheet of puff pastry (a great shortcut for people who love easy quiche recipes and crisp edges).