Mediterranean Quiche
Flaky crust filled with fresh eggs, mushrooms, onions, and bell peppers. Brought together with tangy feta and gooey mozzarella cheeses.
Ingredients
- 1standard-sized gluten-free crust (homemade or store-bought, frozen or fresh)
- 1 tbspextra virgin olive oil
- 18-ounce package of sliced mushrooms (roughly chopped)
- 1 smallsweet onion (diced)
- 1 mediumred bell pepper (seeded and diced)
- 16-ounce bag of baby spinach leaves (roughly chopped)
- 2 clovesfresh garlic (minced)
- 6 largeeggs
- ½ cupwhole milk
- fine sea salt & freshly ground pepper (to taste)
- 16-ounce block of feta cheese (crumbled)
- 18-ounce bag of grated whole milk mozzarella cheese
Directions
- 1
Preheat the oven to 350 degrees.
- 2
Heat a large skillet with olive oil over medium-high heat. Add the mushrooms, onion, and bell pepper to the pan. Cook until softened, about 5-7 minutes, and season with salt and pepper.
- 3
Add the spinach and cover the pan with a lid. Allow the spinach to cook and wilt, for about 5 minutes.
- 4
Add the garlic and stir to combine and allow to heat through. Once the garlic becomes fragrant, turn off the heat and set aside for a moment.
- 5
Beat the eggs and milk with a fork in a large mixing bowl, and season with salt and pepper. Add the feta and mozzarella cheeses, saving a small amount for topping. Add the cooked vegetables and stir to combine well.
- 6
Pour the mixture into the unbaked pie crust (frozen, thawed or fresh). Sprinkle the remaining cheeses on top. With a clean finger or pastry brush, smooth some of the egg mixture left in the bowl on the exposed rim of the crust. This will give it a shiny appearance when it bakes.
- 7
Place in the oven and bake for 45-60 minutes covered loosely with aluminum foil. It will puff up in the middle when fully baked, then collapse when it cools.