Mediterranean Vegetable Quiche

READY IN: 1hr 15mins
Recipe by ellie_

This recipe leads easily to adaptations by changing the vegetables depending what is in the market, in the garden or in the fridge. Recipe source: Farmer's Market flyer

Top Review by Julie3551

Yummy! Beautiful quiche with a wonderful flavor, BUT the vegetables and custard were enough for four pies. I will make this again but I will use half of the veg and use only 1 cup of half and half. I'm estimating that this will make 1 9-inch deep-dish quiche.

Ingredients Nutrition


  1. Preheat oven to 375-degrees F.
  2. Clean and chop all vegetables to bite size pieces.
  3. In a large skillet over medium heat saute the onions in half of the olive oil or butter until translucent. Stir in mushrooms and saute for 3-5 minutes longer, season with salt and pepper. Set aside.
  4. In a seperate skillet saute the zucchini and asparagus in the remaining oil or butter (1 tablespoon). Cook until tender. When vegetables have cooled squeeze out all excess moisture.
  5. In a mixing bowl beat eggs, nutmeg, salt and pepper and half and half together.
  6. In a partially baked 9-inch pie crust or crust fitted in a quiche pan, spread onion/mushroom mixture on bottom of crust, then add asparagus/zucchini mixture and then the goat cheese. Finally pour in the egg mixture.
  7. Bake for 25-35 minutes or until cooked and top is set.
  8. Place quiche under broiler very briefly to brown.

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