Best 11 Mediterranean Spinach Quiche Recipes

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If you're looking for a flavorful and nutritious meal, Mediterranean spinach quiche is a perfect choice. This dish is packed with fresh spinach, Mediterranean spices, and creamy feta cheese, all wrapped in a flaky, buttery crust. It's a great option for breakfast, lunch, or dinner, and it's also easy to make ahead of time. So, gather your ingredients and let's get started on creating a delicious and satisfying Mediterranean spinach quiche!

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN SPINACH QUICHE



Mediterranean Spinach Quiche image

Perfect for an easy, light meal, this quiche includes spinach and feta cheese.

Provided by Farm Flavor

Categories     Breakfast & Brunch

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 (9-inch) pie shell
3 large eggs
1 cup milk
½ stick (¼ cup) butter
2 tablespoons all-purpose flour
3 tablespoons grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon dried oregano
1/8 teaspoon nutmeg
1 package frozen spinach, thawed and drained
¾ cup feta cheese
¼ cup well-drained tomatoes, chopped, optional

Steps:

  • Prick piecrust with a fork. Bake in a preheated 375-degree oven for 5-6 minutes. Reduce the oven temperature to 350 degrees.. Combine the eggs, milk, butter, flour, Parmesan cheese, salt, oregano and nutmeg in a bowl and mix well. Stir in the spinach, feta cheese and tomatoes.. Spoon into the pie shell.. Bake at 350 degrees until set in the middle, about 25-35 minutes.. Let stand for 5 minutes before serving. Serve hot with fresh fruit and French bread.

Nutrition Facts :

MEDITERRANEAN SPINACH QUICHE



Mediterranean Spinach Quiche image

Make and share this Mediterranean Spinach Quiche recipe from Food.com.

Provided by 49flavours

Categories     Spinach

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 pie shell
3 large eggs
1 cup milk
1/4 cup butter
2 tablespoons all-purpose flour
3 tablespoons parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon nutmeg
10 ounces frozen spinach, chopped
3/4 cup feta cheese
1/4 cup tomatoes, chopped

Steps:

  • Preheat oven to 375 degrees.
  • Prick pie crust with a fork and bake for 5-6 minutes.
  • Reduce oven to 350 degrees.
  • Thaw the spinach in the microwave and then drain.
  • In a large mixing bowl, combine eggs, milk, butter, flour, Parmesan cheese, salt, oregano, and nutmeg and mix well.
  • Stir in the spinach and feta cheese.
  • Drain the tomatoes well and gently fold into the mixture.
  • Spoon into the pie shell.
  • Bake about 1 hour or until set in the middle.

Nutrition Facts : Calories 554.2, Fat 40.1, SaturatedFat 18.7, Cholesterol 226, Sodium 972.9, Carbohydrate 31.7, Fiber 4.3, Sugar 2.6, Protein 18.6

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
  • Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
  • Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
  • Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

MEDITERRANEAN QUICHE WITH SPINACH



Mediterranean Quiche with Spinach image

This Mediterranean quiche with spinach is packed with veggies and flavor! It's made with a hash brown crust, so it's gluten-free too. It's perfect for a healthy breakfast, brunch, lunch or dinner.

Time 1h5m

Number Of Ingredients 10

1 1/2 tablespoons olive oil - divided
3 to 4 medium potatoes shredded which will make about 3 cups
1/2 cup chopped onion
6 eggs
1/4 cup whole milk
1 teaspoon dried oregano or 1 tablespoon fresh chopped
2 cups baby spinach rough chopped
1/2 cup sun-dried tomatoes
1/4 cup sliced kalamata olives
1/4 cup feta cheese crumbles

Steps:

  • Pre-heat the oven to 425 degrees
  • Shred the potatoes using a hand grater or food processor and then place them in a kitchen towel or cheesecloth and squeeze the moisture out.
  • Add the shredded potatoes to a pie plate that has been coated with 1 tablespoon of olive oil.
  • Use a spatula or your hands to press the potatoes into the pie plate.
  • Spread 1/2 tablespoon olive oil over the potato crust with a pastry brush.
  • Place the crust into the oven and bake until the potatoes become brown, about 20 minutes.
  • While the crust is baking, chop the onion, baby spinach, sun-dried tomatoes , kalamata olives and set them aside.
  • Mix up the eggs, milk and seasonings.
  • Once the crust has finished baking, remove it from the oven and reduce the heat to 375.
  • Top the crust with spinach, olives, sun-dried tomatoes, onions and cheese.
  • Pour the egg mixture over the ingredients in the pie plate.
  • Bake for 25 minutes.

Nutrition Facts : Calories 177 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice, Sodium 142 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

QUICK & EASY SPINACH QUICHE



Quick & Easy Spinach Quiche image

Make and share this Quick & Easy Spinach Quiche recipe from Food.com.

Provided by ajean

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

one unbaked pie shell
5 ounces frozen spinach
1/4 onion, chopped
4 ounces cream cheese
1/2 cup shredded cheese
4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cook spinach and onion together in skillet until onion is soft and spinach is completely thawed, cool slightly.
  • Cut cream cheese into small cubes and place in the bottom of pie crust. Top with spinach and onion mixture.
  • In a mixing bowl beat eggs. Add shredded cheese, milk, salt, black pepper and cayenne pepper.
  • Pour egg mixture into crust.
  • Bake at 350 degrees for 45-55 minutes or until center is set. You may have to cover it with foil for the last 10-15 minutes so the crust doesn't get too dark.
  • Take out of the oven and let cool for 5-10 minutes. Serve warm.

SPINACH AND FETA QUICHE



Spinach and Feta Quiche image

Inspired by a desire to recreate a favourite quiche from a local coffee shop. I generally serve with a green salad. Serves 4.

Provided by bruc044

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
  • Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
  • Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.

POTTER'S MEDITERRANEAN QUICHE



Potter's Mediterranean Quiche image

A lovely recipe using Italian flavours and soya

Provided by misspotter7

Time 1h40m

Yield Serves 8

Number Of Ingredients 16

1 garlic clove, crushed
1 large red onion, chopped
300g ripened baby tomatoes
400g parmigiano reggiano, grated
300g fresh spinach, roughly chopped
450ml soya milk (unsweetened)
1 large egg and 1 egg yolk
juice and zest of half a lemon
splash of red wine
fresh basil leaves
salt and pepper
For the Crust:
1 tblsp baking powder
140g slightly salted butter, cubed
3-4 tblsp cold water
salt

Steps:

  • Preheat the oven to 170c/fan 150c/gas 5.
  • Gently sautee the red onion in a little olive oil for 5 minutes on low heat.
  • Add the wine and garlic and cook for a further 2 minutes.
  • Place the tomatoes on a baking tray, lightly season with salt and pepper and roast in the oven for 15 minutes.
  • Sift the flour, baking powder and salt into a mixing bowl, pouring any left over bran on top. Using the tips of your fingers, rub the butter into the flour until it resembles breadcrumbs. Gradually add the cold water and mix lightly until the dough forms a ball. Knead gently, then wrap in clingfilm and place in the refridgerator for 20 minutes.
  • Take the tomatoes out of the oven and leave to rest to one side.
  • Meanwhile, In a mixing bowl, pour in the soya milk, 200g of the grated parmesan, the juice and zest of the lemon. Add the eggs, mixing thoroughly. Add the spinach.
  • Take the dough from the fridge and roll out onto a lightly-floured surface and use to line a 12-inch fluted flan tin with a removeable base (metal is better to use, rather than ceramic, as it conducts more heat and produces a better pastry base) Gently push the pastry down into the edges. Make a few fork pricks and fill with ceramic beans (alternatively, you can place a round of baking parchment on top and fill with dry rice)
  • Bake in the oven for 10 minutes or until lightly golden.
  • Remove the pastry base from the oven and spoon over some of the garlic and onion, sprinkle over 100g of the parmesan, then half of the custard mixture, continue this process until all mixture has been used.
  • Finish the top with the remaining 100g of parmesan, sprinkled over the top and a few basil leaves scattered.
  • Bake in the oven for 40-45 minutes (remember the quiche will cotinue to cook once you have taken it out of the oven)
  • Allow to cool in the tin, then remove to a wire cooling rack and drizzle with olive oil.
  • Serve immediately with fresh leaves or a warm potato salad. Refridgerate for up to 4 days (if you can resist)
  • enjoy ;)

CRUSTLESS SPINACH QUICHE



Crustless Spinach Quiche image

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

SPINACH QUICHE WITH COTTAGE CHEESE



Spinach Quiche with Cottage Cheese image

I don't normally like cooked spinach but I fell in love with this at first bite. Sooo good!

Provided by bettina

Categories     Main Dish Recipes     Quiche     Spinach Quiche Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach, thawed
1 bunch green onions, finely chopped (white parts only)
4 eggs, beaten
1 (16 ounce) package cottage cheese
2 cups shredded Cheddar cheese
¼ cup crushed croutons

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
  • Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
  • Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.

Nutrition Facts : Calories 231 calories, Carbohydrate 6.1 g, Cholesterol 131.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 8.4 g, Sodium 478.3 mg, Sugar 1.4 g

MEDITERRANEAN SPINACH & BEANS



Mediterranean Spinach & Beans image

If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. -Becky Cuba, Spotsylvania, Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
6 ounces fresh baby spinach (about 8 cups)
Additional olive oil, optional

Steps:

  • In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

SLOW-COOKER CRUSTLESS MEDITERRANEAN QUICHE



Slow-Cooker Crustless Mediterranean Quiche image

Our no-fuss, slow-cooked Mediterranean Quiche is perfect for brunch and showcases the flavors of spinach, sausage, red bell peppers and feta cheese.

Provided by Brooke Lark

Categories     Breakfast

Time 3h15m

Yield 9

Number Of Ingredients 10

8 eggs
1 cup milk
1 cup Original Bisquick™ mix
2 cups chopped fresh spinach
1 1/2 cups crumbled feta cheese (6 oz)
1/2 cup chopped roasted red bell peppers and/or sun-dried tomatoes
1/4 cup chopped fresh basil leaves
1 teaspoon finely chopped garlic
1 package (9.6 oz) fully cooked sausage crumbles
1/4 cup crumbled feta cheese for garnish, if desired

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, beat eggs, milk and Bisquick mix with whisk until well mixed. Add spinach, 1 1/2 cups feta cheese, the bell peppers, basil, garlic and sausage; stir well.
  • Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 5 to 6 hours. Quiche is done when center is set and edges are deep golden brown.
  • Cut into pieces to serve. Garnish each serving with a sprinkle of feta cheese.

Nutrition Facts : ServingSize 1 Serving

### Tips:

Tips:

  • To save time, use a pre-made pie crust.
  • If you don't have a food processor, you can finely chop the spinach by hand.
  • Be sure to drain the spinach thoroughly before adding it to the quiche filling.
  • Grate the cheese yourself for a fresher, more flavorful quiche.
  • Don't over-bake the quiche, or it will become dry.
  • Let the quiche cool for at least 15 minutes before serving.
  • Serve the quiche warm or at room temperature.
### Conclusion: ```html

Conclusion:

Mediterranean spinach quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With its flavorful filling and flaky crust, this quiche is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this Mediterranean spinach quiche a try.

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