Mediterranean Vegetable Quiche

Packed with colorful veggies, tangy feta, and fluffy eggs, this delicious Mediterranean Vegetable Quiche is an impressive breakfast, lunch or dinner! The simple crust is foolproof, even if you've never made one. Or make it crustless to reduce the carbs.

For the quiche:

• 2 tbsp oil or butter

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 medium tomato, chopped

• 1 small zucchini, diced

• 1 cup mushrooms, chopped (can sub bell pepper)

• 1 cup chopped spinach or kale, packed

• 1 tsp oregano

• ½ tsp fine sea salt

• Freshly ground black pepper

• 6 large eggs

• ½ cup milk (I used unsweetened almond milk)

• ⅓ cup feta cheese (or goat cheese)

• ½ cup shredded cheddar cheese

For the crust:

• 1 cup white whole wheat or all purpose flour

• ¼ cup oil (I used avocado oil)

• ¼ cup cold water

• ½ tsp salt

• 2 tbsp chopped fresh rosemary (or basil)

Instructions

1. Preheat oven to 375F. Spray a round pie dish with cooking spay.

2. IF PREPARING CRUST: In a medium bowl, stir together flour and salt. In a small bowl, whisk together oil and water until thickened. Stir in herbs. Pour wet mixture into flour mixture and mix until just combined.

3. Spread dough into pie dish, using your finger tips to spread it up onto the sides of the dish (you can also use a rolling pin to flatten it before putting in pan).

4. START HERE FOR CRUSTLESS QUICHE: Heat oil over medium heat in a large skillet. Once hot, add onion and a pinch of salt and cook for about 5 minutes. Add garlic, tomato, zucchini, and mushrooms. Cook for another 10 minutes, or until veggies have softened. Add greens, oregano, salt, and pepper and cook for 1-2 minutes, or until wilted. Transfer veggies into dish with the uncooked crust.

5. Whisk eggs, milk, feta, and cheddar together in a medium bowl. Pour over veggies. Top with a sprinkle of extra cheddar if desired. Bake for 50-55 minutes, or until quiche has set. Let quiche cool for 15 minutes before slicing and enjoy!