This healthy vegetarian Mediterranean Quiche recipe is packed loaded with bright flavor and healthy veggies. Serve it for breakfast, lunch, breakfast or supper!
Prepared in 1 hour, 10 minutes
I’ve composed quite extensively here prior to about my cushyWe do a lot of cutting corners and saving in other areas of our life to be able to pay for such a luxurious grocery budget. Plus, my job is recipe development and food photography, so groceries are an organisation expenditure for me.This all being stated, let me inform you, our food expense has gotten absolutely and totally out. Last month we invested $1223.95 on groceries (which I understand with a couple of clicks in
YNABThat does not consist of eating out (we live in the middle of nowhere, there is no consuming out here actually). Well, I had a lot of food photography work last month. And we had household in town for a week, but truthfully, much of it is from laziness.Instead of creating meals based upon what we have in our freezer or kitchen, it’s been simpler to just pop into the store and grab a couple of items for dinner– even if we have duplicates in the house. I would come home from the grocery store, and try to put groceries away, however our fridge, freezer( s), and kitchen were so full, I had no room to put the new groceries away.
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Doh. I believe that suggests I need to begin shopping from my own cooking area! So that’s what I’m going to do. Say hello to my very first pantry meal, Vegetable Mediterranean Quiche– using only active ingredients I currently had on hand. Which you’re going to laugh at Because who has this kind of stuff simply lying around their kitchen area event dust? This woman. That’s who.
In the Mediterranean quiche are eggs (from our women, obviously), sundried tomatoes (that we dried from our Chadwick Cherry tomatoes this summertime), red bell peppers (frozen from the garden), garlic (from the garden), onions (in our kitchen), spinach (frozen from the garden), dried parsley and oregano (from our garden), kalamata olives (from the pantry), plus cheddar cheese sent out to me from my buddies at.
Cabot Creameryand some feta we had subjugating in the fridge. We buy both butter and flour wholesale, so we constantly have those on hand to make a.pie crust.I know you’re seeing those olives in there and about three-quarters of you are showing up your nose in disgust, however let me try to persuade you that you need to leave them in the dish.
My other half is a hesitant olive eater. He’ll consume them if I cut them into little slices and conceal them inside something. And truthfully, he ‘d probably prefer if I never brought another olive into the kitchen.
On the other hand, for me, a dream trip would be a lounge chair and a complimentary pass to the entire Foods olive bar. Yum.
And his reaction was, \”They add an actually fantastic taste to this. Attempt the olives. TRY THEM.
This healthy vegetarian Mediterranean Quiche dish is packed filled with brilliant taste and healthy veggies. Serve it for breakfast, lunch, supper or breakfast!
1/2 cup sundried tomatoes (see notes).
- Boiling water.
- 1 prepared.
- pie crust.2 tablespoons butter.
- 1 onion, diced.
- 2 cloves garlic, minced.
- 1 red pepper, diced.
- 2 cups fresh spinach OR 1/2 cup defrosted and squeezed dry frozen spinach.
- 1/4 cup sliced Kalamata olives.
- 1 teaspoon dried oregano.
- 1 teaspoon dried parsley.
- 1/3 cup crumbled feta cheese.
- 4 large eggs.
- 1 1/4 cup milk.
- Salt and pepper, to taste (see notes).
- 1 cup shredded cheddar cheese, divided.
Place sundried tomatoes into a glass measuring cup and put boiling water over up until simply covered. Let sit for 5 minutes or till the tomatoes are soft. Drain pipes and slice tomatoes. Set aside.
- Preheat oven to 375 \u00b0. Fit a 9-inch pie plate with the ready pie crust. Flute edges. Set aside.
- Melt the butter in a frying pan over medium high heat. Include the onion and garlic, and cook until just fragrant and tender, about 3 minutes. Add in the red pepper and cook an extra 3 minutes, or until the pepper is simply tender.
- Include the spinach, olives, oregano, and parsley. Prepare up until the spinach is wilted (if utilizing fresh) or heated up through (if using frozen), about 5 minutes.
- Eliminate from heat and stir in the feta cheese and tomatoes. Spoon the mix into the prepared pie crust, expanding uniformly. Reserve.
- In a medium-sized mixing bowl, whisk together the eggs, salt, pepper, and milk, and 1/2 cup of the cheddar cheese. Put this mixture equally over the spinach mix in the pie crust. Sprinkle top with staying cheddar cheese.
- Bake in preheated oven for 50-55 minutes, or till the crust is golden brown and the egg is set. Let cool for 10-15 minutes prior to slicing and serving.
You’ll discover two kinds of sundried tomatoes in the supermarket– dry ones and ones packed in olive oil. Both work for this dish. Follow the directions in the recipe to reconstitute them if you get dry ones. If you get oil-packed ones, avoid the part where you soak the tomatoes in boiling water. Simply eliminate them from the oil, slice them, and continue with the recipe.
Between the feta, cheddar, and olives, this dish has a lot of intrinsic saltiness– season carefully. You can constantly add more salt at the table, but you can never ever take it out!
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