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.

Prep Time 25

Cook Time 45

Total Time 1 10

Course Breakfast

Cuisine Mediterranean

Servings 8

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

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)

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

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

Heat the oven to 375°F. Set a rimmed baking sheet on the middle rack (preheating the sheet helps the bottom crust crisp up).
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).
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.

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.
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.
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.
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.

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.
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.
Spoon the cooked veggie mixture into the crust and spread it into an even layer. Top with the remaining feta and parmesan.
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.

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.
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.
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.