Description
A savoury, tender crustless quiche packed with golden mushrooms, fresh spinach, sweet roasted capsicum, feta, and melted mozzarella. Easy enough for breakfast or lunch and elegant enough for brunch and family gatherings.
Ingredients
For the Quiche
8 large eggs
1/2 cup (120 ml) milk
1/2 cup (120 ml) heavy cream
1 cup (100 g) crumbled feta cheese
1 cup (100 g) shredded mozzarella cheese
5 oz (140 g) fresh baby spinach
8 oz (225 g) mushrooms, sliced
1 large roasted red capsicum (about 150 g), sliced
1/2 small yellow onion, finely diced
2 garlic cloves, minced
1 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
For Garnishing
2 tbsp crumbled feta
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tbsp roasted capsicum, finely sliced
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or round baking dish with olive oil.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and most of their moisture has evaporated.
3. Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic, dried oregano, dried thyme, salt, black pepper, and optional red pepper flakes. Cook for another 30 seconds until fragrant.
4. Add the fresh spinach and cook for 1–2 minutes, stirring frequently, until wilted. Remove from the heat and let the vegetables cool for a few minutes.
5. In a large bowl, whisk together the eggs, milk, and heavy cream until smooth. Stir in half of the crumbled feta and all of the shredded mozzarella.
6. Fold the sautéed mushroom and spinach mixture into the egg mixture. Add the sliced roasted capsicum and gently stir until the vegetables are evenly distributed.
7. Pour the mixture into the prepared pie dish. Spread the vegetables into an even layer if necessary, then sprinkle the remaining feta over the top.
8. Bake uncovered for 35–45 minutes, until the centre is set, the edges are lightly golden, and the top is puffed and golden.
9. Insert a thin knife into the centre to check for doneness. It should come out mostly clean without any runny egg mixture. Avoid overbaking so the quiche stays tender and creamy.
10. Remove the quiche from the oven and let it rest for 10 minutes before slicing.
11. Garnish with fresh parsley, thyme leaves, extra crumbled feta, and thin strips of roasted capsicum.
12. Slice into wedges and serve warm or at room temperature for breakfast, brunch, lunch, or a light dinner.
Notes
Cook the mushrooms until most of their moisture has evaporated to help prevent a watery quiche. Cook the spinach only until wilted, then remove the vegetables from the heat. Allow the sautéed vegetables to cool for a few minutes before combining them with the egg mixture. Do not overbake the quiche. Remove it once the centre is set to keep the texture soft and tender. Let the quiche rest for 10 minutes before slicing so the centre can finish setting. Use a well-greased baking dish to make serving and cleanup easier. Frozen spinach can be used. Thaw it completely and squeeze out as much excess liquid as possible before adding. Goat cheese, ricotta, or another mild crumbly cheese can be substituted for feta. Zucchini, broccoli, asparagus, cherry tomatoes, or roasted onions can be added. Cook vegetables with high water content first. Serve with a simple green salad, sliced tomatoes, roasted vegetables, fresh fruit, toasted bread, or cucumber salad. The quiche can be prepared ahead, cooled, covered, and refrigerated. Reheat individual slices gently or serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean