Mediterranean Quiche

Servings: 6

Pop a bite of this quiche in your mouth for instant satisfaction! Most—if not all—of these ingredients are already in your kitchen, which makes this lunch a great way to use up what you already have. The key ingredient is the cream cheese, which enhances the velvety texture of the filling.



1 cup whole-wheat flour
½ teaspoon salt
⅓ cup unsalted butter, softened
4 eggs, beaten
1 cup shredded mozzarella cheese
3 tablespoons chopped chives
1 tablespoon cream cheese
1 teaspoon dried oregano
½ teaspoon ground paprika



1. Preheat the oven to 365°F.
2. Whisk together the flour and salt in the bowl of a stand mixer fitted with the dough attachment, then add the butter and mix until the dough pulls away from the sides of the bowl without leaving much of a sticky residue.
3. Roll out the dough between two sheets of parchment until it is 9 inches round and about ¼ inch thick. Remove the top piece of parchment. Transfer the dough with the bottom parchment paper to a 9-inch round pie pan and gently press the dough into the pan. Bake for 10 minutes, until golden.
4. While baking, whisk the eggs, mozzarella, chives, cream cheese, oregano, and paprika together in a medium bowl.
5. Remove the crust from the oven and place it into the refrigerator for 5 minutes.
6. Pour the egg–cheese mixture into the crust, spreading it into an even layer, and bake for 10 minutes, until golden. Remove from the oven and allow to cool for 5 minutes.
7. Slice and serve immediately, or chill the quiche for 4–6 hours before serving. Refrigerate leftovers in an airtight container for up to three days.


NUTRITION • per one serving • 

Calories 220
Total Fat 10 g 13%
Saturated Fat 5.6 g 28%
Polyunsaturated Fat 0.9 g —
Monounsaturated Fat 3.2 g —
Trans Fat — 
Cholesterol 130 mg 43%
Sodium 190 mg 8%
Total Carbohydrates 17 g 6%
Dietary Fiber 1 g 4%
Total Sugars 1 g —
Protein 12 g 24%
Vitamin A 195 mcg 20%
Vitamin C 0.9 mg —
Vitamin D 0.7 mcg 4%
Potassium 105 mg 2%
Calcium 213 mg 15%
Iron 1.8 mg 10%


This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here

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