Exploring the Mediterranean with a Delightful Quiche Recipe: This Mediterranean Quiche features rich, savory flavors with sautΓ©ed vegetables and a delicious cheesy egg filling, making it both impressive and a deliciously comforting breakfast.
While some may view quiche as a fancy dish, for me, it epitomizes cozy indulgence. It's rustic, simple comfort food at its best.
This Mediterranean quiche is a celebration of flavors that will transport your taste buds to the sunny shores of the Mediterranean Sea. With its savory combination of gruyere cheese, and sauteed and fresh vegetables, each bite offers a burst of freshness and satisfaction. Whether you're enjoying it for brunch, lunch, or dinner, this quiche is versatile and sure to be a hit with family and friends.
Ready to embark on your culinary journey? Gather your ingredients and get ready to bring a taste of the Mediterranean to your table. Bon appΓ©tit!
Quiche Filling
The quiche filling combines sautΓ©ed onions, garlic, eggplant, red peppers, zucchini, tomatoes, and black olives, layered with fluffy egg and Gruyere cheese. These flavors create a breakfast or brunch dish that melts in your mouth.
How To Make This Mediterranean Quiche
Expand the arrow to view the Steps for Making a Quiche
Prepare the Pie Crust:
- If making a pre-made pie crust, follow the package instructions for pre-baking. If making our homemade crust, prepare it and pre-bake until lightly golden. Set aside to cool.
Prepare the Filling:
- Reduce your oven to 350Β°F (175Β°C).
- Wash, chop, and saute your vegetables.
- In a large bowl, whisk the eggs and cream (or half-and-half) until well combined. Season with salt and pepper.
Assemble the Quiche:
- Layer the vegetables evenly over the bottom of the pre-baked pie crust.
- Spread the shredded gruyere cheese over the vegetables.
Pour the Egg Mixture:
- Carefully pour the egg and cream mixture over the filling ingredients in the pie crust. Make sure it evenly coats the entire quiche.
Bake the Quiche:
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
Cool and Serve:
- Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. This allows the quiche to set properly.
- Garnish with additional fresh basil or a sprinkle of oregano if desired.
- Serve hot or at room temperature, and enjoy the Mediterranean flavors!
Note: I baked mine in a standard 6-inch pie pan, but this recipe is perfect for an 8-inch baking pan.
Serving Suggestions for Mediterranean Quiche
Quiche is such an amazing recipe because it can be enjoyed for breakfast, brunch, lunch, or dinner. It can be served hot or at room temperature and tastes great with a Fresh Salad dressed with a light vinaigrette. More roasted vegetables, a fruit platter with seasonal fruits like berries, melon, and citrus segments. Offer slices of crusty bread or baguette for those who enjoy an extra bit of texture and heartiness with their meal.
Serving Suggestions For a Brunch Buffet:
Brunch Buffet: If serving for brunch, incorporate the quiche into a buffet spread with other brunch favorites like pastries, yogurt parfaits, and assorted cheeses.
Wine Pairing: For a more sophisticated pairing, serve the quiche with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio. The wine's acidity will complement the richness of the quiche.
Other Savory Breakfast Ideas:
KALE AND BUTTERNUT SQUASH FRITTATA
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Recipe
Mediterranean Quiche
Ingredients
For the Dough:
- 1 ΒΌ cup flour
- β teaspoon salt
- 4 tablespoon cold butter diced
- 2 tablespoon lard
- 3-4 tablespoon water ice cold
Filling:
- 1 cup heavy cream
- 3 eggs lightly beaten
- 1 cup gruyere cheese alternatively cheddar cheese
- sea salt and freshly ground pepper
Vegetables:
- 1 cup eggplant cubed
- Β½ red onion thick sliced
- Β½ cup zucchini yellow or green
- ΒΌ cup black olives
- Β½ cup red bell pepper cubed
- 3 garlic cloves minced
- 8 cherry tomatoes halved
- 1 tablespoon red balsamic vinegar
- salt and pepper to taste
Instructions
Make the Dough:
- 1. Sift the flour into a bowl with the salt. Cut the butter and lard into small cubes, then add it to the flour. Knead until the mixture resemble coarse crumbs.Sprinkle over the water and bring together the mixture. Form dough into a smoth disc. 2. Wrap tightly in plastic wrap. Chill for 30 minutes.
- Preheat the oven to 400 Β°F1. Roll out the pie dough in an 8 inch tart pan. Prick the base all over with a fork, and line the center with a circle of parchment paper. Fill with pie weights to stop the dough from puffing up during baking. Bake for about 12 to 15 minutes.
Prepare the Filling:
- 1. Wash and cut all your vegetables. Heat a little olive oil in a skillet. Add the eggplant, onion, garlic, zucchini, and bell pepper. Season with salt and pepper. Sautee over medium heat until the eggplant has softened. About 5 minutes in, add the tomatoes and olives. Cook for another 5 minutes. Add the balsamic vinegar and cobine.Β Reduce oven temperature to 350 Β°F1. In a bowl beat together the eggs and cream. Season with salt and a dash pepper. Grate the cheese. 2. Fill the pre-cooked pie shell with the vegetables. Sprinkle the cheese on top. Pour the egg/cream ixture into the pastry shell. Bake in the oven for 40 minutes, until the filling is risen and golden, or when a wooden skewer inserted in the middle comes out clean.Serve hot or cold.
Notes
- To make a rich flaky pie dough, use all butter and mix 1 egg yolk with 3 tablespoons of ice cold water.
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