Mediterranean Quiche with Hash Brown Crust Recipe

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This Mediterranean quiche with spinach is packed with veggies and flavor!
slice of quiche on a plate

This Mediterranean quiche recipe is packed with vegetables and Mediterranean flavors! Instead of traditional pie crust, it’s made with a crispy hash brown crust so it’s gluten-free too. It’s perfect for a healthy breakfast, brunch, or dinner.

a slice of quiche on a plate

Having quiche or a breakfast casserole on hand is a game changer when it comes to having a quick breakfast. They are simple to prepare and can easily be enjoyed on the go. If this Mediterranean quiche isn’t in our fridge for a ready-to-grab-and-go breakfast, then this delicious vegetable breakfast casserole is. But, the thing I really love about this quiche is the shredded potato pie crust, it is much easier to make than a traditional pie crust it’s delicious!

Why you will love this quiche recipe

  • It’s nutritious and full of healthy, fresh ingredients.
  • It can be made ahead of time and reheated quickly for a quick meal; perfect for your meal prep rotation.
  • It’s versatile! Enjoy this quiche any time of day.
Mediterranean quiche ingredients: sun-dried tomatoes, feta cheese, onions, olives, oregano, eggs, milk potatoes and spinach

What you will need to make this Mediterranean quiche

This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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Ingredients

  • Olive Oil
  • Potatoes
  • Eggs
  • Onion
  • Whole Milk
  • Oregano
  • Baby Spinach
  • Sun-Dried Tomatoes
  • Kalamata Olives
  • Feta Cheese

🥄Equipment

How to make Mediterranean vegetable quiche

Prepare the ingredients: Chop the onions, spinach, sundried tomatoes, oregano and olives. Shred the potatoes with a box grater or food processor.

Preheat the oven to 400 degrees f; coat a pie plate with olive oil or cooking spray.

Shredded potatoes on cheesecloth

STEP 1: Place the shredded potatoes on a piece of cheesecloth or a towel.

STEP 2: Wrap the potatoes tightly in the cheesecloth and squeeze out the excess liquid.

potato shreds wrapped in cheese cloth

shredded potatoes unwrapped in pan

STEP 3: Unwrap the potatoes and add them to a pie plate brushed with olive oil.

STEP 4: Spread the shredded potatoes on the pie plate, while gently pressing them into the pan to form a crust. Brush the top of the potato crust with the remaining olive oil.

shredded potatoes pressed into a pie pan with a spatula

potato crust baked in a pie plate

STEP 5: Bake the shredded potato crust until it turns brown and crispy, about 20 minutes. Remove crust from the oven and reduce the oven heat to 375 degrees f.

STEP 6: While the crust is baking, whisk eggs together in a medium bowl, and stir in the oregano.

eggs scrambled in bowl with whisk

an overhead view of sun-dried tomatoes olives and onions on top of the potato crust

STEP 7: Sprinkle onion, sundried tomatoes, and olives, and sprinkle feta cheese on top of the crust.

STEP 8: Add a layer of spinach, pour egg mixture over the vegetables, and bake until set for about 30 to 40 minutes.

spinach in quiche crust on a table

Ingredient Notes & Substitutions

The full list of ingredients to make this Mediterranean vegetable quiche recipe is above. Below are notes about some of the ingredients and ideas for substitutes.

Potatoes – Russet or Yukon Gold are the best potatoes for making hash browns for their high starch content.

Spinach – For the freshest flavor I like to use fresh baby spinach. The leaves are tender and the stems are not tough.

Frozen spinach can also be used in place of fresh spinach. Thaw a 9-ounce package of, and spinach and squeeze as much moisture out as possible before adding it to the quiche crust.

Sundried tomatoes – Look for sundried tomatoes that are NOT packed in oil. If they are not available, you can drain and rinse oil-packed tomatoes.

Kalamata olives – The salty flavor brings all of the flavors in the quiche together. If the taste of these olives is too much for your taste, you can leave them out or substitute them with black olives.

Onion – Any type of onion will work in this recipe. I like to use an all-purpose yellow onion, sweet onion, or red onion to add a touch of color.

Fresh oregano – If fresh oregano is not available, it can be substituted with 1/4 teaspoon of dried oregano.

Feta cheese – Any type of cheese can be used in this recipe, if you don’t have feta cheese, try any your favorite cheeses such as goat cheese, mozzarella cheese, grated parmesan cheese, or cheddar cheese.

What to serve with a veggie Mediterranean quiche

Serve your quiche with homemade turkey sausage, or a side salad such as chopped Greek salad, kale caesar salad, veggie noodle salad or a fruit salad.

overhead view of quiche on a plate with fresh fruit

Make-Ahead Instructions

This is an easy recipe that can be prepared in advance. Follow the instructions on the recipe card to make the crust. Once the crust is baked and cooled, cover it and store it in the refrigerator for up to two days.

Chop the spinach, olives, onions, and sun-dried tomatoes and store them in a container in the refrigerator for up to two days. When ready to serve, remove the crust from the refrigerator, mix the eggs and seasonings, add the filling ingredients, and bake it just before serving.

Alternatively, you can prepare the quiche ahead of time and bake it. Reheat it in the oven just before serving. It’s perfect for a quick weekday breakfast.

Storing and Using Leftovers

Store leftover room temperature Mediterranean quiche in the refrigerator in an airtight container for up four days. Reheat leftover quiche in the oven at 350 until it is heated through or you can reheat it in the microwave.

This image is the cooked quiche with browned crust topped with spinach in a white pie dish.

Quiche recipes like this are so customizable. You can use any type of vegetable that you like, here are some suggestions for changing your quiche.

Add meat – Cook 1/4 to 1/2 pounds of breakfast sausage, chopped ham, or bacon, and add it to the pie crust before pouring in the egg mixture.

Change up the vegetables – Use any variety of vegetables that you like such as asparagus, broccoli, zucchini, kale, bell pepper, red bell peppers, or arugula.

Mini Mediterranean Quiche – Instead of a pie pan, coat a muffin tin with olive oil, and press the shredded potatoes into each muffin cup then add the quiche filling and bake.

Fresh Herbs – Add any combination of fresh herbs, such as chopped fresh basil leaves, parsley, or tarragon leaves.

Tips

  • Try the knife test to test for doneness by inserting a knife about one inch from the center. The quiche is done if the knife comes out clean when it is pulled out.
  • Allow the quiche to rest for a few minutes before slicing and serving.

Is a hash brown potato crust healthier than a traditional pie crust?

Yes, a hash brown potato crust is healthy when there isn’t a lot of added salt or oil. Potatoes are whole food, a good source of fiber, vitamins and minerals.

Can I make a hashbrown crust quiche with a pastry pie crust?

Yes, you can use your favorite pie crust recipe, or use a pre-made frozen crust to make this recipe. Partially bake the crust before filling it with the quiche filling.

Can I make this quiche dairy-free?

You can easily make this quiche recipe dairy-free by using plant-based milk and cheese.

Can I freeze this quiche?

Yes. After baking, let it cool off, then wrap it tightly in foil and place it in an airtight container. Freeze it for up to 2 months. Thaw it in the refrigerator overnight and bake in a preheated oven at 350 degrees f for 20 to 25 minutes.

Do you like this recipe?

Please leave a comment and a ⭐⭐⭐⭐⭐ rating below!

slice of quiche on a plate

Mediterranean Quiche with Spinach

This Mediterranean quiche with spinach is packed with veggies and flavor!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Click on serving size to scale this recipe

Course: Breakfast
Cuisine: American
Keyword: mediterranean quiche
Servings: 8 slices
Calories: 182kcal
Author: Anne Lawton
Scale this Recipe 8 slices

Ingredients

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

Instructions

  • Pre-heat the oven to 400 degrees. Use a paper towel to coat a 9 inch pie plate with 1 tablespoon olive oil
  • Shred 3 to 4 medium potatoes using a hand grater or food processor.Place them in a kitchen towel or cheesecloth to squeeze excess moisture out.
  • Unwrap the potato shreds and spread them into the prepared pie plate.
  • Use a spatula or your hands to press the shredded potatoes into the pie plate.
  • Spread 1/2 tablespoon olive oil over the top of the potato crust with a pastry brush and place the crust into the oven; bake until the potatoes begin to turn brown – about 20 minutes.
  • While the crust is baking, chop a 1/2 cup onion chopped, 2 cups baby spinach, 1/2 cup sun-dried tomatoes and 1/4 cup kalamata olives.
  • Whisk 6 eggs, 1/4 cup whole milk1 teaspoon dried oregano together.
  • Once the crust has finished baking, remove it from the oven and reduce the heat to 375 degrees f.
  • Top the cooked crust with spinach, olives, sun-dried tomatoes, onions and 1/4 cup feta cheese crumbles.
  • Pour the egg mixture over the ingredients in the pie plate.
  • Bake until set; about 30 to 40 minutes.

Video

Notes

Insert a knife about one inch from the center of the quiche to test for doneness. If the knife comes out clean the quiche is cooked.  
Allow 5 to 10 minutes for the quiche to cool off before serving.
See blog post above for recipe variations, tips and serving suggestions.
 

Nutrition

Serving: 1slice | Calories: 182kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 218mg | Potassium: 556mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1036IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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