Mixed Vegetable Quiche with Olive Oil Crust

Name: Mixed Vegetable Quiche with Olive Oil Crust
Prep time: 20 min
Cook time: 35 min
Yield: 8
Ingredients: #For the olive oil crust:#; • 1½ cups all-purpose flour; • ½ teaspoon salt; • ½ teaspoon dried oregano or thyme (optional); • ⅓ cup La Española Classic Olive Oil 4–5 tablespoons cold water; #For the quiche filling:#; • 1 tablespoon La Española Classic Olive Oil; • 1 small onion, finely chopped; • 1 small red bell pepper, diced; • 1 small zucchini, diced; • 1 teaspoon salt, divided; • ½ teaspoon black pepper, divided; • 5 large eggs; • 1½ cups milk or half-and-half; • 1 cup shredded cheese (cheddar, Gruyère or a blend)

This Mixed Vegetable Quiche with Olive Oil Crust is a lighter take on the classic French-style quiche. Instead of butter, the crust uses olive oil, bringing a subtle Mediterranean touch and a tender texture. Packed with seasonal vegetables, eggs and a bit of cheese, it’s perfect for brunch, a simple dinner or weekly meal prep.

20 mins

35 mins

Ingredients

For the olive oil crust:

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon dried oregano or thyme (optional)
• ⅓ cup La Española Classic Olive Oil 4–5 tablespoons cold water

For the quiche filling:

• 1 tablespoon La Española Classic Olive Oil
• 1 small onion, finely chopped
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 5 large eggs
• 1½ cups milk or half-and-half
• 1 cup shredded cheese (cheddar, Gruyère or a blend)

preparation

1.

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or tart pan with olive oil.
2.

In a medium bowl, whisk together flour, salt and dried oregano/thyme if using. Add the olive oil and 4 tablespoons of water. Stir with a fork until the dough comes together. If the dough is too dry, add the extra tablespoon of water, a little at a time. Press the dough directly into the pie dish with your fingers, spreading it evenly across the bottom and up the sides. No rolling needed. Use a fork to prick the bottom a few times to prevent bubbling.
3.

Bake the empty crust for 10 minutes, then remove from the oven and set aside.
4.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Chop onion, red bell pepper, zucchini, and broccoli into small pieces. Season with half of the salt and half of the pepper. Cook for 5–7 minutes, stirring, until the vegetables are slightly softened but not mushy. This helps take away excess moisture from the vegetables. Remove from heat and set aside.
5.

In a large bowl, whisk together the eggs, milk or half-and-half, remaining salt and remaining pepper. Stir in the shredded cheese.
6.

Spread the cooked vegetables evenly over the pre-baked crust in concentric circles, similar to the pattern of a flower. Pour the egg and cheese mixture over the vegetables.
7.

Bake the quiche at 375°F (190°C) for 30–35 minutes, or until the center is set and the top is lightly golden. Let cool for at least 10 minutes before slicing so it holds together.

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Origins of Quiche

Quiche is believed to have originated in the north eastern region of Lorraine, France, during the Middle Ages. The earliest form of the dish was Quiche Lorraine, which consisted of a simple custard made from eggs and cream baked in a bread dough crust and flavored with smoked bacon. The word “quiche” is believed to come from the German word kuchen, meaning cake, reflecting the region’s historical ties to both French and German cultures. Over time, quiche evolved throughout France and beyond, with cooks adding ingredients such as cheese, vegetables, and herbs, turning it into the versatile savory tart enjoyed worldwide today.

Crowd-Pleasing Egg-Based Recipes

Looking for more ways to cook with eggs. This Rustic Spanish Omelette recipe is a hearty classic made with eggs, potatoes, vegetables, and olive oil, creating a comforting dish that works for breakfast, lunch, or tapas. Perfect as a snack or a side dish at large gatherings, no Spanish celebration would be complete without a serving of tortilla.

Alternatively, if you’re looking for something that puts eggs to the fore, try our Savory Mushroom Toast with Fried Egg. Made with sautéed mushrooms, toasted bread, and a perfectly cooked egg, it offers a lighter yet satisfying option that’s ideal for breakfast or brunch. Together, these two recipes highlight how eggs can be the star of both rustic, comforting dishes and simple, elegant bites that everyone at the table will enjoy.

Tips and variations

There are a variety of ways you can prepare this dish according to your preferences. Give it a Mediterranean twistby adding olives, sun-dried tomatoes or a handful of baby spinach. If you want to boost itsproteinprofile, add cooked chicken, turkey or ham. For those of you who prefer to go light on dairy products, use part milk and part unsweetened plant-based milk. You can also use a stronger-tasting cheese like feta in smaller quantities.

FAQ – Mixed Vegetable Quiche with Olive Oil Crust

What makes an olive oil crust different from a traditional quiche crust?

An olive oil crust replaces butter with olive oil, creating a lighter texture and a subtle Mediterranean flavor. It’s also easier to prepare because the dough can be pressed directly into the pan without rolling.

Can I use different vegetables in this quiche?

Yes. This recipe is very flexible. You can substitute or add vegetables such as spinach, mushrooms, asparagus, cherry tomatoes, or leeks depending on what you have available.

Do I need to pre-cook the vegetables?

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Can I make this quiche ahead of time?

Absolutely. The quiche can be baked in advance and stored in the refrigerator for up to 3 days. Reheat slices gently in the oven or microwave before serving.

Can this quiche be frozen?

Yes. Let the quiche cool completely, then wrap it tightly or store slices in an airtight container. Freeze for up to 2 months and reheat in the oven until warmed through.

What type of cheese works best in this recipe?

Cheddar, Gruyère, Swiss, or a blend of cheeses work well. Choose a cheese that melts smoothly and complements the vegetables.

Can I make this quiche dairy-free?

You can substitute the milk with an unsweetened plant-based milk and use a dairy-free cheese alternative. The texture may vary slightly but it will still bake well.

How do I know when the quiche is done baking?

The quiche is ready when the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean, and the filling should not jiggle excessively.