This flavorful Mediterranean Style Artichoke Quiche is so easy to make. It’s chock full of vegetables making a healthy dish for Meatless Monday or a light lunch.
While visiting with my daughter recently we made this delicious Mediterranean style artichoke quiche one afternoon.
I wanted to re-make our quiche, it was so delicious, but since I’m snowed in today I had to use whatever veggies I had in the fridge.
Flexible recipes are my favorite, as is this quiche. The recipe we originally made included zucchini, mushrooms, artichokes, olives, and sliced red peppers and tomatoes.
The prep is easy, chop the veggies into large chunks, saute with a small onion or shallot, add to partially baked pie crust, pour in the egg/cream mixture and bake. The entire preparation for this takes 20 minutes or less. Then bake for 25-35 minutes and DONE!
Today I decided to make this quiche but I didn’t have a stocked fridge. I just returned from vacation and the ‘blizzard’ hit before I had a chance to shop. So I used whatever I could find. Luckily I had one last can of artichoke hearts and we always have olives and fresh greens.
I wanted to use feta cheese which would have added the Mediterranean flavors but because I was unable to get to the store I used Asiago cheese. This cheese worked well with the mild artichokes.
Quiche is a basic recipe using eggs and milk or cream to hold together the vegetables. You can make a different quiche every time just by using different vegetables. It also makes great leftovers for lunch with a side salad.
The recipe below is for Mediterranean Style Artichoke Quiche.
- 1 TBLS. avocado oil
- 1 small yellow onion chopped (Or 1 chopped shallot)
- ½ cup red pepper chunks
- ½ cup chopped zucchini (approx. 1 inch chunks)
- 1 can of artichoke hearts, rinsed & drained & roughly chopped
- ⅔ cup chopped baby bella mushrooms
- ½ cup halved cherry tomatoes
- ½ cup pitted kalamata olives, rough chopped
- ⅓ cup crumbled feta cheese
- 2 TBLS. chopped fresh dill
- 1 TBLS. chopped fresh mint leaves
- 3 eggs
- 1 cup whole milk
- Salt & Pepper, to taste
- 1 pie crust - You can use a pre-made crust or make your favorite pie crust
- Use a 9 inch pie dish, spray lightly with cooking spray. Lay out the crust in the pan and crimp edges, and use a fork to poke holes in the bottom. Bake for 10-12 minutes until lightly browned. Remove from and set aside.
- In a small bowl mix the eggs and milk and season with a little salt and pepper.
- In a saute pan heat the 1 TBLS. oil and add in the onion or shallot. Cook for 1-2 minutes, then add in the red pepper and cook about 3 minutes. Add in the remainder of the vegetables and cook for another 5 minutes. Turn off the heat.
- Stir in the fresh herbs and ½ the cheese. Add the vegetables into the pre-baked pie crust and spread out evenly.
- Pour the egg/milk mixture evenly over the vegetables. (TIP: If you have a very full plate of vegetables you may not be able to add all the egg mixture - that's o.k.) Add a few sliced tomatoes over the top and bake for 25-35 minutes until the center has cooked - when a knife inserted in center of quiche comes out clean.
- Sprinkle the remainder of the cheese over the top before serving.
- (Cooking time depends on the oven)
The photos in this post are quite different. I used my phone to take the pictures of the quiche my daughter and I made in her kitchen with indoor lighting.
The 2 photo collage toward the bottom was the quiche I made today using my camera with natural lighting.
The photos are different but the taste results were the same, both quiches were delicious, full of flavor and a great dish to make for brunch, lunch or light dinner.