Mediterranean quiche is a vegetarian quiche with a wholemeal pastry crust packed with Mediterranean flavours. Serve it either warm or cold for a vegetarian lunch or dinner.
This roast vegetable quiche recipe is flexible in that you can use a variety of Mediterranean produce such as red or green peppers, aubergines, courgettes, olives, tomatoes and herbs.
For other vegetarian savoury tart recipes you may also like to try this spanakopita recipe which has spinach and feta filled filo pastry formed in a spiral, summer vegetable quiche made using seasonal vegetables, red pepper and fennel quiche, mushroom and leek quiche, these individual vegetable quiches or this quick and easy feta tart with filo pastry.
Quiche ingredients
See the recipe card below for a detailed list of ingredients and instructions.
- Quiche crust - either homemade or ready made. I have used a wholemeal pastry case
- Milk - use any milk of your choice.
- Eggs
- Cheese - use sliced Mozzarella to add a Mediterranean touch and grated vintage Cheddar to add to the flavour.
- Mediterranean vegetables - such as red onion, bell peppers, courgettes (zucchini), aubergine (egg plant) or tomatoes. Roast the vegetables first in extra virgin olive oil. You can also add olives, capers or sun-dried tomatoes.
- Herbs - use either fresh herbs or dried herbs such as fennel, basil, oregano or thyme.
How to prepare
Start by preparing the quiche crust.
Chop and roast the vegetables.
Arrange the grated Cheddar over the base of the pastry dish.
Add the roasted vegetables.
Then add the Mozzarella.
Beat the eggs and milk and pour into the pastry case and then top with olives and chopped herbs.
Bake
Bake at 180℃, 350℉, gas mark 4 for around 30 to 40 minutes until firm and slightly golden.
Make ahead instructions
- The quiche crust can be made in advance, wrapped and stored in the fridge or frozen.
- This Mediterranean quiche can be prepared and cooked in advance, left to cool, refrigerated and served chilled.
Storage instructions
Mediterranean vegetable quiche can be stored in the fridge until the next day.
The finished quiche is not suitable for freezing or reheating.
Other vegetarian quiche recipes
- Summer vegetable quiche2 Hours
- Cheese and tomato galette (vegetarian savoury galette)1 Hours
- Mushroom and leek quiche1 Hours 15 Minutes
- Asparagus quiche with filo pastry1 Hours 25 Minutes
Mediterranean quiche
Equipment
- A 20 cm diameter ovenproof tart dish
Ingredients
Wholemeal quiche crust
- 230 grams wholemeal flour
- 115 grams butter
- Water
Quiche filling
- 6 tablespoons Cheddar cheese
- ½ red onion
- ½ red pepper
- ½ green pepper
- ½ courgette
- 5 slices aubergine
- 6 olives
- 200 grams Mozzarella
- 1 tablespoon olive oil
- 1 teaspoon fennel leaves
- 3 eggs
- 125 ml milk
Instructions
Prepare the pastry case
- Rub the butter and sugar together in a bowl until the mixture resembles breadcrumbs.
- Add the water a little at a time and mix until there is enough water to form the pastry dough into a ball.
- Roll out to a thickness of 2mm to 3mm and line the pastry case.
Prepare the filling
- Chop the vegetables (excluding the olives) and roast until soft.
- Place the grated Cheddar over the base of the pastry case.
- Arrange the roasted vegetables over the grated cheese.
- Slice the Mozzarella and arrange over the vegetables.
- Beat the eggs and milk in a bowl. Pour over the quiche filling ingredients.
- Slice the olives and chop the fennel and arrange over the top.
Bake the quiche
- Bake at 180℃, 350℉, gas mark 4 until the top of the quiche is starting to turn golden and the centre of the quiche filling is firm.
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