Breakfast is hard for me. I’ve never been a massive fan of eggs - though they are growing on me, albeit over-hard - and cereal does not call my name (much to the shock of my mom and sister). For the longest time, if it wasn’t sugary, I likely wasn’t eating it (or at least not enjoying it). And food is joy. Thankfully I’ve now found a love of breakfast sandwiches, oatmeal, yogurt parfaits, and quiche.

This is going to sound snobtastic but travel is what made me fall in love with quiche. I vividly remember a quiche Lorraine I had in the Louvre in Paris on a day touring the museum. It was perfectly flavored with noticeable bites of Swiss and served with a simple but delicious salad. Let’s be honest, that says a lot if the museum offering was making me drool. 

This Mediterranean quiche recipe is foolproof and offers a guaranteed egg in every bite. It’s a simple blend of spinach, fresh oregano (though you can swap for dried), and a trio of cheeses, to make for a perfectly seasoned, creamy bite every time.

Yields: 6 servings

Ingredients:

• 8 eggs

• ½ cup Greek yogurt

• ½ cup milk

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp fresh oregano, finely chopped (or ½ tbsp dried)

• ½ cup shredded mozzarella

• ¼ cup feta, crumbled

• ¼ cup goat cheese

• 8 oz bag fresh spinach, roughly chopped

• 1 tbsp olive oil

• 3-4 garlic cloves, minced

Directions:

• Preheat your oven to 350F non-convect and grease your pie dish

• Heat your olive oil in a large skillet over medium heat. Add in your garlic and saute for a minute before adding in your rough chopped spinach, season with a pinch of salt and pepper (just enough to add a little flavor but not too much). Saute until spinach has wilted down, stirring frequently. Remove from heat and cool

• In a bowl, crack your eggs and whisk. Add in your salt, pepper, herbs, yogurt, and milk, and whisk. You don’t want any clumps of egg whites or yolks

• In a small bowl, combine your cooled spinach, feta, and mozzarella. Evenly sprinkle half of it on the bottom of your greased pie dish, then pour your egg mixture over it before topping it with your remaining spinach/cheese blend. Use a knife to gently swirl them together

• Evenly dot dollops of goat cheese around the top of the quiche

• Bake for 40 minutes, until the edges are set and slightly browned and the center of the quiche barely gives a wobble

• Cool for 15 minutes and then cut into six slices

• Cover and refrigerate for up to four days or freeze* for two to three months

Tag @accentgolden in your quiche posts!

Notes:

• While this is a crustless quiche, you can easily add a shortcrust pastry to give it a crust

• You don’t need to go wild chopping your spinach. I took mine from the bag and gave it one quick chop before adding it to the pan to cook down. I do remove some of the heartier stems (cause they don’t soften as nice and the texture throws me off).

• Instead of buying it already crumbled, I use the feta and goat cheese that comes in a block. This not only allows the cheese to melt better in your bake but you can change up the size of the crumbles throughout the quiche as you see fit.

• Fresh herbs are always best but totally understand when that isn’t possible. I used fresh oregano in this recipe but you can simply sub for half the amount of dried!

• I love garlic olive oil, which is what I sauteed my spinach in. If you have garlic oil, use it and omit the fresh garlic but if not, sauteeing the minced garlic in your olive oil will add a nice flavor to your spinach and overall quiche.