Mediterranean Quiche


  • 6 eggs, beaten
  • 1 leek, sliced thin 
  • 1 cup thinly sliced pumpkin (small pieces)
  • ¼ cup sundried tomatoes 
  • 1 red capsicum, cut into small pieces 
  • ¼ cup spring onion 
  • 1 onion, diced 
  • 2 garlic cloves, crushed 
  • 600g mushrooms, sliced thin 
  • 1 cup fresh spinach 
  • Salt and pepper to taste 


  • Prepare a round glass baking dish by spraying olive oil generously around all sides to ensure quiche does not stick 
  • In a fry pan, add olive oil and fry onion and leek until golden brown. Once golden brown, add the pumpkin and sauté for 5 minutes. 
  • Add the capsicum, spinach, garlic and mushrooms and continue to sauté until all vegetables are soft. 
  • Take off the heat and allow to cool in a separate bowl. 
  • Once cooled, add in the eggs, spring onion and salt and pepper 
  • Pour mixture into prepared dish 
  • Cook for 30-40 minutes until a skewer comes out clean if poked. 


  • This quiche packs a punch when it comes to how many vegetables you can put in it. 
  • Great to serve with a salad for dinner or a quick lunch option!

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