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    Home » Recipes » Breakfast

    Mediterranean Vegetable Quiche

    Feb 1, 2022 · Modified: Feb 23, 2022 by Cashmere & Cocktails · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    This Mediterranean Vegetable Quiche is a great meatless option to enjoy for breakfast, brunch, lunch or dinner!

    Not only is this vegetarian meal absolutely delicious, it is also surprisingly simple to make. Aside from having to sautée the vegetables, this Mediterranean Vegetable Quiche requires next to no work. It's a total win-win.

    Close up view of Mediterranean Vegetable Quiche, garnished with thyme sprigs.

    I always enjoy a meal that is both tasty and easy. It wasn't an accident that I used phyllo pastry. This choice eliminated the time involved with making pie dough. Sure, you could use a store-bought crust. There's just something about phyllo pastry that makes me happy.

    This Mediterranean Vegetable Quiche is filled with sautéed red onions, zucchini, spinach and parmesan cheese. Trust me when I say your entire house will smell amazing while it's baking.

    Pro Tip: make this quiche ahead of time. If you're planning to serve this dish to family or friends, remove the hassle of baking while company is over. This quiche can be made ahead and stored in the fridge. It reheats wonderfully and the leftovers are delicious to enjoy for days!

    Mediterranean Vegetable Quiche on a beige speckled plate, one slice removed.

    Unsure what pan to cook your quiche in? Here are some suggestions:

    • For a tall quiche such as the recipe provided below, use a cake pan or springform pan.? 
    • For a quiche with less filling, use a tart pan or pie plate.
    • In a pickle and don't have any round pans on hand? Use a square pan.

    Scroll below for this Mediterranean Vegetable Quiche recipe and if you haven’t already, don’t forget to subscribe! 😉

    Slice of Mediterranean Vegetable Quiche in a beige plate.
    Slice of Mediterranean Vegetable Quiche in a brown plate.

    Mediterranean Vegetable Quiche

    This Mediterranean Vegetable Quiche is a great meatless option to enjoy for breakfast, brunch, lunch or dinner!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Breakfast, Brunch, Dinner, Lunch, Main Course
    Cuisine American
    Servings 10 servings
    Calories 925 kcal

    Ingredients
      

    • 3 tablespoon Butter
    • 2 Red Onions, thinly sliced
    • 2 Medium Zucchinis, sliced into rounds
    • 1 ½ cups Spinach
    • 2 Garlic Cloves, minced
    • 1 tablespoon Thyme, fresh
    • 1 cup Parmesan, shredded
    • 6 Eggs, large
    • 1 ½ cups Heavy Cream
    • 8 Phyllo Sheets, thawed Store-bought

    Instructions
     

    • Preheat oven to 375°F. Lightly grease 10" springform pan. Set aside.
    • In a large skillet, melt 1 tablespoon of butter over medium heat.  Add zucchini rounds in a single layer in bottom of skillet. Sautee until they start to brown. Flip zucchini rounds and cook on other side. Remove from pan and set aside.
    • Add another tablespoon of butter to skillet. Once melted, add onions. Season with salt and pepper to taste. Sautee 3-4 minutes. Add garlic and spinach to skillet. Sautee until spinach begins to wilt. Remove from heat and set aside.
    • In a large bowl, whisk eggs and heavy cream until smooth. Stir in ¾ cups of shredded parmesan and thyme.
    • Drape layers of phyllo pastry over baking pan, gently pressing it into the corners, leaving a few centimeters overhanging.
    • Layer sauteed vegetables over the pastry base, reserving a small amount for quiche topping.
    • Gently pour egg mixture over layered vegetables. Top with remaining vegetables and parmesan cheese.
    • Bake 40-45 minutes, or until cooked through.
    • Remove from oven and let quiche rest 15 minutes before serving. Enjoy!

    Nutrition

    Calories: 925kcalCarbohydrates: 124gProtein: 25gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 163mgSodium: 1342mgPotassium: 407mgFiber: 5gSugar: 3gVitamin A: 1385IUVitamin C: 11mgCalcium: 202mgIron: 8mg
    Keyword brunch, Eggs, Quiche, Vegetarian
    Tried this recipe?Let us know how it was!

    This post contains affiliate links and I may receive commissions for purchases made through these links. However, please know that I only provide links to products that I love and truly recommend.

    If you like this recipe, be sure to subscribe to this blog,? follow me on Instagram? and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Looking for food photography tips and tricks?? Subscribe to my YouTube channel and never miss out on the action!

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    Hey! I'm Jen. I'm a home baker, food photographer and cocktail hype-girl. I love sharing recipes and helping food photographers take better photos and run a business they're proud of.

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Full recipe details below 👇

Lavender Gin Fizz {Lavender Haze}

• 2 oz @empress1908gin 
• ¾ oz lemon juice, fresh
• ¾ oz lavender simple syrup
• 1 egg white
• club soda, to top off
• lavender sprig, optional

1. Add gin, lemon juice, lavender simple syrup and egg white to a shaker. Dry shake vigorously for 15 seconds (which is about how long I have left of my sanity 😵‍💫).
2. Add ice to the shaker and shake for 30 seconds.
3. Strain into a coupe.
4. Top with club soda. Garnish with lavender sprig and serve immediately.

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Sidecar {Getaway Car}

- 2 oz brandy or cognac
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- 1 oz lemon juice, fresh
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The Devil’s Margarita {Would’ve Could’ve Should’ve}

- 1 ½ oz tequila blanco
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