Jennifer Alexander Ruple

This season presents so many reasons to celebrate – Mother’s Day, the Kentucky Derby, spring birthdays – all ideal occasions to serve brunch during your next gathering. Treat your guests to a taste of the Mediterranean with this flavorful quiche combining juicy sun-dried tomatoes, tangy feta cheese, rich Kalamata olives and tender baby spinach. It makes a delightful centerpiece bringing vibrant flavors and a touch of elegance to your table. Serve Mediterranean Quiche alongside a leafy salad simply dressed with a citrusy vinaigrette.

Mediterranean Quiche
6 servings

1 refrigerated pie crust
6 eggs
Salt optional*
¼ teaspoon freshly ground black pepper
¼ cup sweet onion, chopped
½ cup fresh spinach leaves, chopped
¼ cup oil packed sun-dried tomatoes, chopped
3 tablespoons Kalamata olives, chopped
½ cup Monterey Jack cheese, shredded
½ cup feta cheese, crumbled
1 tablespoon butter, cut into small pieces

Directions

Heat oven to 350 F. Unroll crust and place it in a glass pie dish. Fold over extra dough and crimp. Bake for 10 minutes.

In a large bowl, whisk together eggs, pepper and optional salt. Set aside.

Sprinkle chopped onion over the bottom of the pre-baked pie crust. Add the spinach, sun-dried tomatoes and olives over the onions. Sprinkle Monterey Jack cheese and finish with a layer of feta cheese.

Pour egg mixture over the cheese. Top with butter pieces.

Bake for 26-30 minutes until set.

*Feta cheese and Kalamata olives are salty foods, so I don’t recommend using additional salt in this recipe.