Mediterranean Quiche with Crispy Hash Brown Crust
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This Mediterranean quiche is loaded with colorful veggies and bold Mediterranean flavor. Skip the pie crust; this one bakes up in a crisp hash brown shell, so it’s gluten-free too. A fresh, feel-good pick for breakfast, brunch or dinner.
This post has been refreshed in February 2026
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Recipe Highlights
Prep Time: 20 Minutes + 30 minutes for soaking potatoes
Cook Time: 20 Minutes for the crust + 50 minutes for the filling
Total Time: 2 hours
Serves: 4
- This Mediterranean quiche uses a crispy hash brown potato crust instead of a pie crust, so it’s naturally gluten-free.
- Shredded potatoes are soaked for 30 minutes, then shredded and pressed into a pie plate to bake up crisp.
- The filling features spinach, sun-dried tomatoes, onion, oregano, and feta, with kalamata olives as an optional add-in.
Ingredients
- Olive oil
- Potatoes (russet or yukon gold)
- Eggs
- Onion
- Milk or dairy-free milk
- Fresh oregano (or 1/4 teaspoon dried oregano)
- Fresh baby spinach (or frozen thats been cooked and drained)
- Sun-dried tomatoes (dry packed)
- Kalamata olives (optional)
- Feta cheese (or your favorite cheese)
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Mediterranean Vegetable Quiche
- Prep: Chop the onion, spinach, sun-dried tomatoes, oregano and olives.
- For the crust: Shred the potatoes with a box grater or food processor, then soak in cold water for 30 minutes. Heat the oven to 400°F and grease a pie plate.
- Drain: Pour the water off of the potatoes and place them on a piece of cheesecloth or towel. Wrap them tightly in the cheesecloth and squeeze out the excess liquid.
- Form and bake the crust: Spread the 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. Place into the preheated oven and bake for about 20 minutes, remove the crust, and reduce the heat to 375°F, and make the filling.
- Prepare the filling: While the crust is baking, whisk eggs together in a medium bowl and stir in the oregano, and set aside.
- Finish the filling and bake: Sprinkle onion, sun-dried tomatoes, olives, and feta cheese on top of the crust, followed by a layer of chopped spinach. Pour the egg mixture over the top and bake until set, which will be about 40 minutes.
Tips
- Try the knife test to check for doneness by inserting a knife about one inch from the center. The quicke is done if the knife comes out clean when it’s pulled out.
- Allow the quiche to rest for a few minutes before slicing and serving.
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.
Storing and Using Leftovers
This Mediterranean quiche stores well, making it a great make-ahead breakfast or light dinner option. Her’s how to keep it fresh and reheat it properly:
How to Store
- Let the quiche cool to room temperature.
- Store in an airtight container in the refrigerator for up to 4 days.
Freeze it
- Allow the baked quiche to cool completely and wrap in foil
- Place in an airtight container or freezer-safe bag.
- Freeze for up to 2 months.
How to Reheat
- From Frozen: Thaw overnight in the refrigerator, then reheat in oven or microwave.
- Oven: Reheat at t 350°F until warmed through.
- Microwave: Heat in short intervals until hot.
Make it Your Way
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 pound of breakfast sausage, ham, or bacon. Add it to the crust before pouring in the egg mixture.
- Change the vegetables: Try asparagus, broccoli, zucchini, kale, bell peppers, or arugula.
- Make mini quiches: Use a greased muffin tin. Press in the potatoes, add filling, and bake.
- Add fresh herbs: Basil, parsley, or tarragon all work well here.
- Make it dairy-free: Use plant-based milk and vegan cheese, or skip the cheese.
Mediterranean Quiche Frequently Asked Questions
Yes. Use your favorite pie crust recipe or a store-bought crust. Partially bake the crust before adding the filling, then bake until the center is set.
Soaking shredded potatoes in cold water helps remove some surface starch. That makes the crust less gummy and helps it brown and crisp better. After soaking, squeeze the shreds very dry before pressing them into the pie plate.
Squeeze out as much moisture as you can, press the shreds firmly into the pan, and pre-bake the crust until it starts to brown (about 20 minutes at 400°F). Then add the filling and finish baking at 375°F.
Use the knife test. Insert a knife about 1 inch from the center. If it comes out clean, the quiche is set. Let it rest 5 to 10 minutes before slicing.
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Mediterranean Quiche with Spinach
Equipment
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
The Hashbrown Crust
- Pre-heat the oven to 400 degrees. 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 the potatoes into a bowl with cold water; soak for 30 minutes. Drain the water from the potato shreds and wrap them in a kitchen towel or cheesecloth to squeeze excess moisture out.
- Unwrap the potato shreds and spread them into the prepared pie plate with a spatula or your hands, and press down to form the crust.
- 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.
The Filling
- 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
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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LOVE the crust . ..and love that it’s meal prep-able because I’m getting really tired of sammies this week.
This was delicious. I used tater tot’s cut into three pieces and lined the bottom of the skillet.
Teri, thanks for your comment, I love the idea of tater tots for a shortcut!
This looks sooo wonderful!! I can’t wait to make it!
When reading about the Mediterranean Way of eating, it was my understanding that you should stay away from white potatoes as much as possible??
Do you think that sweet potatoes would be a sufficient substitute?
Hi Leona, thanks for your comment. Potatoes are acceptable in moderation in the Mediterranean diet. In this recipe, I used 3 large potatoes, so one slice would be equal to one-half of a large potato. You can try using 2 large potatoes for a thinner crust if you are trying to cut carbs. As far as sweet potatoes are concerned, you can use sweet potatoes, but they have a similar amount of carbs as potatoes.