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.
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!
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! 😉
Recipe
Mediterranean Vegetable Quiche
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
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