Mediterranean quiche recipe

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serves: 6
Skill: medium
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 390 kCal 20%
Fat 33g 47%
  -  Saturates 12g 60%
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  • Packed with juicy and fresh Mediterranean vegetables, this quiche is bursting with flavour. Treat the family to this mouth-watering pastry today


    • 185g ready-baked savoury pastry case
    • ½ x 460g jar roasted red peppers, drained and sliced
    • 4-6 sun-dried tomato halves, chopped
    • 2tbsp sliced black olives
    • 2 medium eggs
    • 170ml carton double cream
    • 2tbsp green pesto
    • Salt and black pepper


    • Set the oven to 180°C/350°F/Gas Mark 4.

    • Put the pastry case on a baking sheet (remove the foil casing if it’s packed in one). Spread the roasted peppers and sun-dried tomatoes over the base and scatter the sliced olives on top.

    • Beat together the eggs, cream, pesto and seasoning and pour into the pastry case. Bake in the centre of the oven for 30-40 mins, until the filling is starting to turn a light-golden colour and has set in the centre.

    • Slide the quiche on to a wire rack and leave to cool. Serve it warm or at room temperature. If making the quiche in advance, chill when cold. It will keep for up to 2 days. Allow to come to room temperature or warm through before serving.

    Top tip for making Mediterranean quiche

    If you want to keep the quiche for a few days, make sure you wrap it in tin foil and pop in the fridge.

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