One Pan Mediterranean Quiche

5 from 8 reviews

A filling breakfast Quiche that’s filled with fresh vegetables and deliciousness on a potato crust.




  1. Pre-heat the oven to 425
  2. Shred the potatoes using a hand grater or food processor
  3. Place the shredded potatoes in a kitchen towel or cheese cloth and squeeze the moisture out
    potato shreds wrapped in cheese cloth
  4. Add the shredded potatoes to a pie plate that has been coated with 1 tablespoon of olive oil
    shredded potatoes unwrapped in pan
  5. Use a spatula or your hands to press the potatoes into the pie plate
    shredded potatoes pressed into a pie pan with a spatula
  6. Spread 1/2 tablespoon olive oil over the potato crust with a pastry brush
  7. Place the crust into the oven an bake until the potatoes start to brown – about 20 minutes
  8. While the crust is baking, chop the  onion (1/2 cup), 2 cups baby spinach, 1/2 cup sun dried tomatoes, 1/4 cup kalamata olives and set them aside
  9. Once the crust is finished, reduce the oven heat to 375
  10. Top the potato crust with spinach, olives, sun-dried tomatoes, onions, and cheese and set it asidespinach in quiche crust on a table
  11. Add 6 eggs, 1/4 cup milk,1 teaspoon oregano to a bowl and mix them well with a whisk
    eggs, milk and oregano in a bowl

    eggs scrambled in bowl with whisk

  12. Pour the egg mixture over all of the ingredients in the pie plate 
    overherad view baked quiche in a pie plate
  13. Bake for 25 minutes 




Keywords: mediterranean quiche, spinach quiche, breakfast quiche