This Mediterranean Quiche is made with a Flaky Gluten Free Pie Crust and is filled with fresh eggs, sautéed peppers, onions, and mushrooms. A combination of tangy feta and stringy mozzarella brings it all together. Using a store-bought crust to reduce prep time is an option. The filling is healthy and delicious for any meal of the day.
Veggies
Mushrooms, onions, red bell peppers, and spinach are quickly sautéed in a frying pan with olive oil and garlic. Season with salt and pepper. Simple, natural flavors from these veggies are perfect for a quiche. You can use any leftover cooked vegetables that you have on hand if you’d like as well. The idea is to combine veggies, seasonings, and cheeses that complement each other to make a fabulous dish.
If the veggies are a bit chunky like you see here, you may want to chop them. That way they will be evenly distributed throughout the filling. It will be less likely to sink to the bottom as well.
Filling for the Mediterranean Quiche
Beat the eggs and milk together, then add the cooked veggies and half of each of the cheeses. Stir well and pour the filling into the prepared crust. Sprinkle the remaining cheeses on top. For a shiny crust, use a pastry brush or a clean finger to brush some of the residual egg mixture from the bowl on the exposed edges of the crust.
Size Matters
This recipe is for a standard-sized pie plate. If you want to make a deep dish crust, simply double the eggs and milk.
And Bake
Pop the quiche in the preheated oven and loosely cover with aluminum foil to prevent the crust from over-browning. The quiche will puff up in the middle when it is baked through. Remove the quiche from the oven and let it cool for about 5 minutes before serving.
More Gluten Free Deliciousness
Mediterranean Quiche
Ingredients
- 1 standard-sized gluten-free crust homemade or store-bought, frozen or fresh
- 1-2 tbsp extra virgin olive oil
- 1 8-ounce package of sliced mushrooms roughly chopped
- 1 small sweet onion diced
- 1 medium red bell pepper seeded and diced
- 1 6-ounce bag of baby spinach leaves roughly chopped
- 2 cloves fresh garlic minced
- 6 large eggs
- ½ cup whole milk
- fine sea salt & freshly ground pepper to taste
- 1 6-ounce block of feta cheese crumbled
- 1 8-ounce bag of grated whole milk mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- Heat a large skillet with olive oil over medium-high heat. Add the mushrooms, onion, and bell pepper to the pan. Cook until softened, about 5-7 minutes, and season with salt and pepper.
- Add the spinach and cover the pan with a lid. Allow the spinach to cook and wilt, for about 5 minutes.
- Add the garlic and stir to combine and allow to heat through. Once the garlic becomes fragrant, turn off the heat and set aside for a moment.
- Beat the eggs and milk with a fork in a large mixing bowl, and season with salt and pepper. Add the feta and mozzarella cheeses, saving a small amount for topping. Add the cooked vegetables and stir to combine well.
- Pour the mixture into the unbaked pie crust (frozen, thawed or fresh). Sprinkle the remaining cheeses on top. With a clean finger or pastry brush, smooth some of the egg mixture left in the bowl on the exposed rim of the crust. This will give it a shiny appearance when it bakes.
- Place in the oven and bake for 45-60 minutes covered loosely with aluminum foil. It will puff up in the middle when fully baked, then collapse when it cools.