You’re about to discover why this Mediterranean quiche is the ultimate crowd-pleaser. Inspired by the coastal kitchens of Greece and Southern Italy, this recipe brings together the best of both worlds: a buttery, flaky crust and a filling bursting with tangy feta, earthy spinach, and sweet sun-dried tomatoes.

And here’s the best part: you don’t need to be a professional chef to pull it off. With a few simple tips and tricks, you can recreate this Mediterranean masterpiece in your own kitchen today. Imagine slicing into a golden quiche, the aroma of fresh herbs and toasted crust filling the air, and tasting the perfect balance of creamy, tangy, and savory flavors. Sounds irresistible, right? Let’s go!

Secrets Behind the Making of a Perfect Mediterranean Quiche

1. The Flaky Crust Secret

• Use chilled butter and ice water for the perfect dough texture…
• Roll the dough to exactly 3mm thickness for even baking.
• Blind bake the crust for 10 minutes to prevent sogginess.

2. The Mediterranean Flavor Boost

• Sun-dried tomatoes add a sweet, tangy depth…
• Kalamata olives bring a briny, umami kick.
• Fresh dill and oregano elevate the herbaceous notes.

3. The Creamy Filling Formula

• Whisk eggs and cream until frothy for a light, airy texture.
• Use PDO feta for authentic tanginess and creaminess.
• Add a pinch of nutmeg for a warm, aromatic finish.

4. The Time-Saving Hack

• Prep the crust and filling the night before…
• Assemble and bake in just 30 minutes for a stress-free brunch.

5. The Perfect Pairing

• Serve with a simple arugula salad dressed in lemon and olive oil.
• Pair with a chilled glass of Sauvignon Blanc for a complete experience.

Mediterranean Quiche Ingredients

For the Crust:

• 250g/2 cups all-purpose flour
• 115g/1/2 cup unsalted butter, chilled and cubed
• 60ml/1/4 cup ice water
• 1/2 tsp salt

For the Filling:

• 6 large eggs
• 240ml/1 cup heavy cream
• 200g/7 oz PDO feta cheese, crumbled
• 100g/3.5 oz sun-dried tomatoes, chopped
• 100g/3.5 oz fresh spinach, roughly chopped
• 50g/1.7 oz Kalamata olives, pitted and sliced
• 1 tbsp fresh dill, chopped
• 1 tsp dried oregano
• 1/4 tsp nutmeg
• Salt and pepper to taste

How to Make The Best Mediterranean Quiche

Step 1: Prepare the Crust

1. In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving that perfect flaky texture.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it, as this can lead to a tough crust.
3. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender crust.

Verification Checkpoint: The dough should hold together when pressed but not feel sticky. If it’s too dry, add a splash more ice water.

Step 2: Roll and Blind Bake the Crust

1. Preheat your oven to 190°C/375°F.
2. On a lightly floured surface, roll the dough into a circle about 3mm thick. Carefully transfer it to a 23cm/9-inch pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges for a decorative finish.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes until lightly golden.

Verification Checkpoint: The crust should be firm and slightly golden but not fully baked. This step ensures a crisp base that won’t get soggy when the filling is added.

Step 3: Prepare the Filling

1. In a large bowl, whisk together the eggs and heavy cream until frothy. This creates a light, airy custard that’s the hallmark of a great quiche.
2. Stir in the crumbled feta, chopped sun-dried tomatoes, spinach, Kalamata olives, dill, oregano, nutmeg, salt, and pepper. Mix until well combined. The spinach will wilt slightly from the moisture, which is perfectly fine.

Verification Checkpoint: The filling should be evenly mixed, with the spinach slightly wilted and the ingredients well-distributed.

Step 4: Assemble and Bake

1. Pour the filling into the pre-baked crust, spreading it evenly.
2. Bake in the preheated oven for 30–35 minutes, or until the filling is set and the top is golden brown.

Verification Checkpoint: The quiche should jiggle slightly in the center but be firm around the edges. A knife inserted into the center should come out clean.

Step 5: Cool and Serve

1. Let the quiche cool for at least 10 minutes before slicing. This allows the custard to set fully, ensuring clean slices.
2. Garnish with fresh dill and a drizzle of olive oil, if desired.

Verification Checkpoint: The quiche should slice cleanly, with a creamy, custard-like texture and a golden, flaky crust.

Mediterranean Quiche: Common Mistakes to Avoid

1. Overworking the Dough

• Symptom: Tough, chewy crust.
• Solution: Handle the dough as little as possible and use chilled ingredients. Overworking activates the gluten, leading to a dense crust.

2. Skipping Blind Baking

• Symptom: Soggy, undercooked crust.
• Solution: Always blind bake the crust before adding the filling. This step ensures a crisp base that can hold up to the moist filling.

3. Overloading the Filling

• Symptom: Dense, unevenly cooked quiche.
• Solution: Stick to the recommended ingredient quantities and distribute them evenly. Too many add-ins can weigh down the custard.

4. Overbaking

• Symptom: Dry, rubbery filling.
• Solution: Bake until the center is just set and remove from the oven promptly. The quiche will continue to cook slightly as it cools.

5. Not Letting It Rest

• Symptom: Sloppy slices that fall apart.
• Solution: Allow the quiche to cool for at least 10 minutes before serving. This resting period allows the custard to set fully.

Mediterranean Quiche: Frequently Asked Questions

Q: Can I use a store-bought crust to save time?
A: Absolutely! While homemade crust adds a special touch, a high-quality store-bought crust works well in a pinch. Just be sure to blind bake it first to ensure it’s crisp and flaky.

Q: Can I make this quiche ahead of time?
A: Yes! You can prepare the crust and filling the night before, then assemble and bake it the next day. Leftovers also keep well in the fridge for up to 3 days. Simply reheat in the oven at 160°C/325°F until warmed through.

Q: Can I substitute the feta with another cheese?
A: Feta adds a distinct tangy flavor, but you can use goat cheese or ricotta for a milder taste. Just adjust the seasoning as needed, as these cheeses are less salty than feta.

Q: Is it possible to make this quiche vegetarian?
A: It already is! This recipe is naturally vegetarian, making it a great option for meatless meals. For a vegan version, you can use tofu or chickpea flour as an egg substitute and vegan cheese.

Q: Can I freeze Mediterranean quiche?
A: Yes, you can freeze it for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 160°C/325°F until warmed through.

And if you are craving more mouthwatering recipes? Check out our ultimate guide here.