Mediterranean Vegetable Quiche
Ingredients
The crust
-
1
cup
white whole wheat or all purpose flour
-
¼
cup
oil (avocado oil recommended)
-
¼
cup
cold water
-
½
tsp
salt
-
2
tbsp
chopped fresh rosemary (or basil)
The filling
-
2
tbsp
oil or butter
-
1
small
onion, diced
-
3
cloves
garlic, minced
-
1
medium
tomato, chopped
-
1
small
zucchini, diced
-
1
cup
mushrooms, chopped (can substitute bell pepper)
-
1
cup
chopped spinach or kale, packed
-
1
tsp
oregano
-
½
tsp
fine sea salt
-
to taste
freshly ground black pepper
-
6
large
eggs
-
½
cup
milk (unsweetened almond milk recommended)
-
⅓
cup
feta cheese (or goat cheese)
-
½
cup
shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and prepare a round pie dish with cooking spray.
- In a medium bowl, mix flour and salt. In a separate bowl, whisk oil and water until thickened, then stir in herbs and combine with the flour mixture.
- Spread the dough into the pie dish, pressing it up the sides.
- Heat oil in a skillet over medium heat, add onion and salt, and cook for about 5 minutes. Add garlic, tomato, zucchini, and mushrooms, cooking for another 10 minutes until softened.
- Add greens, oregano, salt, and pepper, cooking until wilted, then transfer the mixture to the uncooked crust.
- In a bowl, whisk together eggs, milk, feta, and cheddar, then pour over the vegetable mixture. Optionally top with extra cheddar.
- Bake for 50-55 minutes until the quiche is set. Let it cool for 15 minutes before slicing.
Nutrition Facts (estimated)
Servings
8 slices
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
15g
Sodium
300mg
Cholesterol
150mg
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