Mediterranean Breakfast Quiche
Prep time
Cook time
Total time
This quiche brings together many Mediterranean flavors—basil, sun-dried tomatoes, parsley, onions, and garlic—to make a medley of bright flavors.
Recipe type: Brunch Bites
Serves: 8- or 9-inch quiche
  • 1[1/2] cups all-purpose flour
  • 1 tsp. dried oregano
  • [1/2] tsp. garlic powder
  • 2 tsp. salt
  • 5 TB. cold butter
  • 3 TB. vegetable shortening
  • [1/4] cup ice water
  • 3 TB. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 TB. minced garlic
  • 4 stalks asparagus, chopped
  • 2 cups spinach, chopped
  • 4 large eggs
  • [1/2] cup heavy cream
  • 1 cup ricotta cheese
  • [1/3] cup grated Parmesan cheese
  • 1 tsp. paprika
  • [1/2] tsp. cayenne
  • [1/2] tsp. ground black pepper
  • [1/4] cup fresh basil, chopped
  • [1/4] cup fresh parsley, chopped
  • [1/3] cup sun-dried tomatoes, chopped
  1. In a food processor fitted with a chopping blade, pulse together 1[1/2] cups all-purpose flour, oregano, garlic powder, and [1/2] teaspoon salt five times.
  2. Add cold butter and vegetable shortening, and pulse for 1 minute or until mixture resembles coarse meal.
  3. Continue to pulse while adding ice water, about 1 minute. Test dough—if it holds together when you pinch it, it doesn't need any more water. If it doesn't come together, add 3 more tablespoons cold water.
  4. Remove dough from the food processor, put into a plastic bag, and form into a flat disc. Refrigerate for 30 minutes.
  5. Preheat the oven to 400ºF. Flour a rolling pin and your counter.
  6. Roll out dough to [1/4] inch thickness. Fit dough into an 8- or 9-inch tart pan. Using a fork, slightly puncture bottom of piecrust. Bake for 15 minutes. Remove from the oven, and set aside.
  7. In a large skillet over medium heat, add extra-virgin olive oil, yellow onion, garlic, and asparagus, and saute for 5 minutes.
  8. Add spinach, and cook for 3 or 4 more minutes. Remove from heat, and set aside.
  9. In a large bowl, whisk together eggs, heavy cream, and ricotta cheese. Add remaining 1[1/2] teaspoons salt, Parmesan cheese, paprika, cayenne, black pepper, basil, parsley, and sun-dried tomatoes, and stir to combine.
  10. Pour filling into piecrust, and bake for 40 minutes. Remove from the oven, and let rest for 20 minutes before serving warm.
Tasty Tip
If you don't like spinach or asparagus, try adding a vegetable you do like. Broccoli, squash, or peppers all work well in this quiche.
Nutrition Information
Serving size: [1/8] quiche Calories: 419 Fat: 23g Saturated fat: 13g Carbohydrates: 27g Sodium: 830mg Fiber: 2g Protein: 13g Cholesterol: 158mg



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