Mediterranean Breakfast Quiche

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This quiche brings together many Mediterranean flavors—basil, sun-dried tomatoes, parsley, onions, and garlic—to make a medley of bright flavors.

Nutritional info
per serving

Calories 419
Fat 23g
Saturated fat 13g
Carbohydrates 27g
Sodium 830mg
Fiber 2g
Protein 13g
Cholesterol 158mg

Mediterranean Breakfast Quiche

8- or 9-inch quiche
Servings
Prep time: Cook time: Total time:

Ingredients

  • 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

Directions

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.

Add cold butter and vegetable shortening, and pulse for 1 minute or until mixture resembles coarse meal.

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.

Remove dough from the food processor, put into a plastic bag, and form into a flat disc. Refrigerate for 30 minutes.

Preheat the oven to 400ºF. Flour a rolling pin and your counter.

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.

In a large skillet over medium heat, add extra-virgin olive oil, yellow onion, garlic, and asparagus, and saute for 5 minutes.

Add spinach, and cook for 3 or 4 more minutes. Remove from heat, and set aside.

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.

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.

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