• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • Work With Me
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

Simple And Savory
menu icon
go to homepage
search icon
Homepage link
  • About
  • Work With Me
  • Recipes
  • Privacy Policy
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Breakfast » Mediterranean Quiche with Spinach

    Mediterranean Quiche with Spinach

    Published: Mar 28, 2021 · by Anne · This post may contain affiliate links · 1 Comment

    Jump to Recipe
    2994shares
    • Share 1
    • Tweet
    • Yummly 16

    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.

    This healthy Mediterranean quiche is going to be your new favorite quiche recipe. The shredded potato pie crust is so good and much easier to make than a traditional pie crust. Just shred the potatoes and press them into a pie plate.

    spinach Mediterranean quiche close up in a pie plate

    This recipe was originally posted in 2017, the photos and recipe have been updated.

    Why this Recipe Works

    • 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 vegetarian, customizable and gluten-free!
    Mediterranean quiche ingredients: sun-dried tomatoes, feta cheese, onions, olives, oregano, eggs, milk potatoes and spinach

    Here is What You Will Need

    As an Amazon associate, I earn from qualifying purchases

    This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.


    Ingredients

    • Olive Oil (1 ½ tablespoons)
    • Medium potatoes (3 to 4)
    • Eggs (6)
    • Chopped Onion (½ cup or one medium onion)
    • Whole Milk (¼ cup)
    • Oregano (1 tablespoon fresh)
    • Baby Spinach (2 cups)
    • Sun-Dried Tomatoes (½ cup)
    • Kalamata Olives (¼ cup)
    • Feta Cheese (¼ cup)

    Equipment

    • Skillet
    • Whisk
    • Mixing bowl
    • Box grater or food processor
    • Vegetable Knife
    • Pie Plate
    • Cheese Cloth


    Here is How To Make Mediterranean Quiche with Spinach

    Shredded potatoes on cheesecloth

    Use a box grater or food processor to shred the potatoes.

    potato shreds wrapped in cheese cloth

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

    shredded potatoes unwrapped in pan

    Unwrap the potatoes and add them to a pie plate that has been brushed will olive oil.

    shredded potatoes pressed into a pie pan with a spatula

    Spread the shredded potatoes in the pie plate, while gently pressing them into the pan.

    potato crust baked in a pie plate

    Bake the shredded potato crust until it turns brown and crispy.

    eggs scrambled in bowl with whisk

    While the crust is cooking, whisk the eggs with the milk and spices in a mixing bowl and set them aside.

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

    place the chopped onions, garlic sun-dried tomatoes, cheese and olives on top of the crust.

    spinach in quiche crust on a table

    Next, add the spinach and pour the egg mixture over the top.

    overherad view baked quiche in a pie plate

    Bake the quiche for 25 minutes.

    TIP! Allow the quiche to cool for 5 to 10 minutes before slicing, and enjoy!

    Total Estimated Time to Make this Recipe: 60 to 75 Minutes

    Ingredient Notes & Substitutions

    Potatoes – Russet or Yukon Gold are the best potatoes for making hash brown crust because they have a 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 of the moisture out as you possibly can before adding it to the quiche crust.

    Sun-dried tomatoes that are NOT packed in oil. If you only have oil-packed sun-dried tomatoes, drain and rinse the oil from them.

    Kalamata olives are the best choice for this recipe. The briny 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.

    Fresh Oregano can be substituted with ¼ teaspoon of dried oregano

    Serving Suggestions

    Serve your Mediterranean vegetable quiche with a chopped Greek salad, kale caesar salad, veggie noodle salad or fresh fruit.

    Make-Ahead Instructions

    This is another easy meal prep recipe that can be made ahead of time entirely or partially. Here is how.

    Partial Make Ahead Instructions – Follow the instructions for making the crust and bake it. Once the crust has cooled off, cover it and store it in the refrigerator for up to two days.

    Chop the spinach, olives, onions, sundried tomatoes and store them in a refrigerator container for up to two days.

    Before serving, remove the crust from the refrigerator, mix up the eggs and seasonings, add the filling ingredients and bake just before serving.

    Make the quiche ahead of time and bake it. Re-heat it in the oven just before serving. It’s perfect to grab for a quick weekday breakfast.

    Store leftovers in the refrigerator for up to five days.

    overhead view of quiche on a plate with fresh fruit

    Storing and Using Leftovers

    Store leftover Spinach quiche in the refrigerator covered for up to 4 days in the refrigerator.

    Reheat it in the oven at 350 until it has heated through or reheat it in the microwave.

    We have not tried freezing Mediterranean quiche, so I can’t recommend it.

    a slice of quiche on a plate

    Recipe Variations

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

    Add meat. Cook ¼ to ½ pound of breakfast sausage, chopped ham or bacon and add it to the filling.

    Change up the vegetables. Add or swap in asparagus, broccoli, zucchini, kale, bell peppers or arugula,

    Replace the potato crust with a traditional pie crust or leave out the crust altogether.

    Have you tried these breakfast recipes?

    • breakfast burrito bowls
    • vegetable breakfast casserole
    • breakfast tacos
    • breakfast quesadillas

      Continue to Content
      slice of quiche on a plate

      Mediterranean Quiche with Spinach

      Yield: 8
      Prep Time: 20 minutes
      Cook Time: 45 minutes
      Total Time: 1 hour 5 minutes

      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.

      Ingredients

      • 1 ½ tablespoons olive oil - divided
      • 3 to 4 medium potatoes shredded which will make about 3 cups
      • ½ cup chopped onion
      • 6 eggs
      • ¼ cup whole milk
      • 1 teaspoon dried oregano or 1 tablespoon fresh chopped
      • 2 cups baby spinach rough chopped
      • ½ cup sun-dried tomatoes
      • ¼ cup sliced kalamata olives
      • ¼ cup feta cheese crumbles

      Instructions

        1. Pre-heat the oven to 425 degrees
        2. 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.
        3. Add the shredded potatoes to a pie plate that has been coated with 1 tablespoon of olive oil.
        4. Use a spatula or your hands to press the potatoes into the pie plate.
        5. Spread ½ tablespoon olive oil over the potato crust with a pastry brush.
        6. Place the crust into the oven and bake until the potatoes become brown, about 20 minutes.
        7. While the crust is baking, chop the onion, baby spinach, sun-dried tomatoes , kalamata olives and set them aside.
        8. Mix up the eggs, milk and seasonings.
        9. Once the crust has finished baking, remove it from the oven and reduce the heat to 375.
        10. Top the crust with spinach, olives, sun-dried tomatoes, onions and cheese.
        11. Pour the egg mixture over the ingredients in the pie plate.
        12. Bake for 25 minutes.

        Nutrition Information:
        Yield: 8 Serving Size: 1 slice
        Amount Per Serving: Calories: 177Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 144mgSodium: 142mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g

        Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram

        © Anne
        2994shares
        • Share 1
        • Tweet
        • Yummly 16

        Sign Up For a Mini ECookbook! 5 Recipes, 8 Meals!

          Previous Post: « Deconstructed Stuffed Peppers
          Next Post: Crustless Veggie Breakfast Pie »

          Reader Interactions

          Comments

          1. Jennifer Fisher

            March 20, 2020 at 9:58 am

            LOVE the crust . ..and love that it’s meal prep-able because I’m getting really tired of sammies this week.

            Reply

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          This site uses Akismet to reduce spam. Learn how your comment data is processed.

          Primary Sidebar

          Hi There!

          Welcome to my kitchen where you will find easy, no fuss and DELICIOUS recipes made with wholesome every day ingredients. More About Me....

          Slow Cooker Recipes

          a close up picture of chiptole chicken in a bowl
          crack chicken on a plate with carrots and zucchini
          cranberry chicken on a plate with a fork
          slow cooked southwest chicken with corn and beans in a bowl

          What’s for Dinner?

          overhead view of deconstructed stuffed peppers with melted cheese
          overhead view of honey garlic pork chops on a plate
          chicken giambotta on a white plate with a fork.
          chicken piccata meatballs with butternut squash noodles on a blue plate
          two egg rolls on a plate stacked up

          Footer

          • About
          • Privacy Policy
          • Recipes

          Copyright © 2021 Simple and Savory