Veggie-Loaded Mediterranean Quiche

R 199.99 R 250.00

This Veggie-Loaded Mediterranean Quiche is a long time family favourite. It has a herby mix of veggies and TWO kinds of cheese. We do nothing halfway around here.

Prep Time: 30 minutes Cook Time: 30 minutes Chill Time for Crust: 30 minutes Servings: 8 Calories: 397kcal

  • Pie Crust – a quiche is not a quiche without a crust, and this homemade recipe will deliver a flaky, buttery pie crust to pair with the luxurious quiche filling.
  • The Veggies – in the quiche we have a mix of brown onion, baby marrow, garlic, mushroom and Spinach.
  • The Herbs – fresh basil and thyme bring flavour throughout the quiche. The combo is seriously out of this world.
  • The Egg Mixture – a simple mix of eggs and half-and-half, which results in an indulgent, creamy filling.
  • The Cheese – not one, but two kinds of cheese for best results. Into the filling goes shredded Mozzarella, and on top of the quiche, we have crumbled Gouda. A divine combination.

Mediterranean Quiche takes brunch to the next level; it’s full of delicious flavours, including a mix of baby marrow, mushrooms, basil, thyme, and spinach, Mozzarella and Gouda cheese.

Contents of the box

  • Spinach 300g
  • Mushrooms 250g
  • Baby Marrow 350g
  • Brown Onions 1kg
  • Garlic knob
  • Eggs Pasture Raised x 6
  • Mozzarella Cheese 200g
  • Gouda Cheese 200g
  • Thyme 30g
  • Basil 30g

Make it Gluten Free by adding Almond flour for the crust.

Not Includes

  • Butter
  • All-purpose flour
  • Salt
  • Cold water



  • 160 grams all-purpose flour
  • 1 teaspoon salt 7 grams
  • 1/2 cup unsalted butter cold and cubed
  • 1/4 cup cold ice water


  • 2 TBSP unsalted butter
  • 1 cup brown onion diced
  • 1 cup baby marrow diced
  • 3 garlic cloves minced
  • 3/4 cup Diced Brown or White Mushrooms
  • 3 Tablespoons fresh basil chopped
  • 2 teaspoons fresh thyme chopped
  • 4 eggs
  • 1 cup finely chopped spinach
  • 1/2 tsp coarse salt
  • 1 cup Mozzarella cheese shredded
  • 1/3 cup Gouda cheese crumbled



  1. Sift together flour and salt. Cut in cold butter using a pastry blender or hands until small pea-sized crumbles form. Slowly pour in ice water until the dough just comes together. Do not overwork the dough. Transfer the dough to a surface or clean countertop and form it into a round disk shape. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
  2. Once the dough is chilled, preheat the oven to 190°. Place the dough disk on a lightly floured surface. Roll dough out to an 11-inch circle. Fold the rolled dough in half, then again in quarters to easily transfer to the pie pan. Place dough in a 9-inch pie pan, trim the edges, and crimp if desired.
  3. Line the crust with parchment paper and add dried beans, rice, or pie weights. Blind bake the crust for 10-12 minutes until slightly golden brown. Remove and set on a wire rack to cool while you prepare the quiche filling


  1. In a large skillet, melt butter the butter over medium-high heat. Add the diced onion and baby marrow , sauté for 4-6 minutes until tender, adding a generous pinch of salt. Add the garlic and cook for one minute until fragrant, then add the sun-dried tomatoes.
  2. Stir in the chopped basil, thyme, and a pinch of freshly ground brown pepper. Remove skillet from heat and set aside to cool slightly.
  3. Prepare the egg mixture by whisking together the eggs, half-and-half, shredded gruyere cheese, crushed red pepper flakes, and salt and pepper, to taste. Set aside.
  4. Spread the slightly cooled vegetable mix into the par-baked pie crust in an even layer. Pour egg mixture into crust and sprinkle the crumbled goat cheese on top.
  5. Bake the quiche for 28-34 minutes until the edges are golden brown and quiche is just set. The internal temperature should reach 90°C. Let the quiche cool and set for at least 30 minutes for the best results. Otherwise, you might end up with a bit of a runny quiche.


Calories: 397kcal | Carbohydrates: 25g | Protein: 14g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 593mg | Potassium: 536mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1134IU | Vitamin C: 10mg | Calcium: 224mg | Iron: 3mg


A nice green salad with a bright vinaigrette. You can also top the quiche with microgreens and a basil leaf for an added colour and to get some greens in that way.

Crispy baby potatoes are always a delicious breakfast option. And fresh fruit is a nice way to balance out the richness of the quiche.

You may also like