Vegetarian Mediterranean Quiche Recipe
Mediterranean Quiche Is Great Morning, Noon, or Night
About once a month or so, I like to make a quiche. Sometimes I'll bake my own pie crust, but other times, when I'm in a hurry, I'll use a pre-made one from the store. The thing I love about quiche is its timelessness.
It can be enjoyed at breakfast, lunch, or dinner. I've even eaten a cold slice as a snack in the afternoon! It's also a great way to use up old and leftover ingredients.
This Mediterranean-inspired quiche is my latest favorite recipe. It's a perfect easy meatless meal, and it's so good you may end up eating half of one quiche in a sitting!
The filling is a combination of sautéed onions, zucchini, red peppers, and sun-dried tomatoes; gruyere and goat cheese provide a luxurious richness.
Adapted from Emeril Lagasse Using clarified butter will help the onion caramelize quicker, but feel free to use standard butter if you do not have any clarified butter available. The quiche pictured has whole wheat pie crust, but that's entirely optional. Regular pie crust will work too. Serves 8-10. Mediterranean Quiche
Notes
Ingredients
2 tablespoons clarified butter
1 onion, medium diced
1 medium zucchini, medium diced
1 red pepper, medium diced
1-2 cloves garlic, minced
4 ounces oil-packed sun-dried tomatoes, drained and chopped
2 ounces (about 1 cup) fresh basil, leaves only
2 teaspoons fresh thyme, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1-1/4 cups half-and-half
1-1/2 cups grated gruyère
1/2 teaspoon crushed red pepper
4 ounces goat cheese, crumbledDirections
Information