• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    Published: Mar 14, 2016 · Modified: Mar 17, 2023 by Ashley

    Jump to Recipe·Print Recipe·Leave a review

    This post may contain affiliate links, which won’t change your price but will share some commission.

    When I was a kid, my Grandma kept a small pie pan in her kitchen for me to use whenever we baked together. We'd always make one big pie for the family, and I'd get to make my own little mini pie that would go in the oven alongside the "regular" one.

    Now that I have a son, he loves cooking and baking with me! He absolutely loves trying new things in the kitchen, so I told him that it was time for him to learn to make quiche.

    If you're looking for another favorite quiche recipe, this baby spinach and cheddar quiche made with fresh spinach is another staple in our home.

    IMG_5750

    So he grabbed his apron and step stool and we got to work. First came the crusts. We made one big batch of dough and cut ⅓ of it off for him to roll out for his own mini quiche.

    He was stoked to learn how to use the pastry cutter! And he really got a kick of the fact that we keep an ice cube in the bowl of water to keep it nice and cold as we're making the crust.

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    When I was a kid, my aunt had a mat that had different-sized circles that helped you see how large you needed to roll out the pie crust.

    My son loved seeing how big his pie pan was, then figuring out how large we needed to roll the dough so it would fit properly.

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    I let him do his thing until it was just the right size, then we folded it into quarters to transfer it to the pie plate.

    Using a fork to decorate the crust and prick the bottom was definitely one of his favorite parts.

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    I had him crack the eggs for me, then he kept himself entertained off to the side making pretend recipes with all the scraps of ingredients that were hanging around on the countertop.

    The filling for this quiche is simple but it packs a ton of flavor. I sautéed garlic, shallots and spinach with some freshly grated nutmeg until it wilted down nicely.

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    While it was cooling off, I whisked the eggs and milk together and added in the Parmesan. I did a layer of spinach and sun-dried tomatoes on the bottom of each crust, then poured the egg mixture over top.

    A few grinds of black pepper on top and they were ready for the oven.

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    These beauties baked up in about 45 minutes. They need to cool a bit before you slice into them to make sure the slices hold their shapes.

    The sweetness from the sun-dried tomatoes goes so well with the spinach. It was a huge hit at our brunch!

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    The crust was nice and tender and flaky. I've been a fan of Bob's Red Mill for a long time now, and their flours really are a notch above many other brands that I've tried in the past. For this recipe, I used their Organic Unbleached All Purpose White Flour.

    This type of flour is so versatile - it's a pantry staple. I use it for everything including cookies, cakes, pies, scones, breads, rolls and biscuits. When shopping, I prefer to buy unbleached flour - this means that the flour is bleached naturally as it ages, as opposed to using chemical agents to speed the process along.

    It's the same high protein flour used by professional bakers and it produces high, well-textured loaves of bread just as well as it produces light, airy baked goods. And it was great in these crusts!

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    To go alongside, I made a quick salad of cucumber, chickpeas, goat milk feta from a local farm, and fresh herbs.

    I put it together while the quiches were in the oven, and it was the perfect side dish to round out the meal.

    These are both recipes I'll be making again and again.

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Mediterranean quiches on a table with a slice taken out.

    Mediterranean Quiche Duo with Cucumber-Chickpea Salad

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 20 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 8 servings 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: Mediterranean
    Print Recipe
    Pin Recipe

    Description

    Sun-dried tomatoes and spinach flavor these 2 quiches - one to share and one for your mini sous chef. Perfect for Easter brunch!


    Ingredients

    Scale

    For crust:

    • 1 ½ cups all purpose flour, plus more for rolling the dough (I used Bob's Red Mill Organic Unbleached All Purpose White Flour)
    • 1 teaspoon kosher salt
    • ½ cup + 1 tablespoon vegetable shortening
    • 3-6 tablespoons very cold water (I put an ice cube in a small bowl of cold water to keep it well chilled)

    For filling:

    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 small shallot, thinly sliced (about ¼ cup)
    • 6 ounces baby spinach
    • ¼ teaspoon freshly grated nutmeg
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper, plus more for top.
    • 8 large eggs
    • 1 cup milk (I used whole)
    • ½ cup freshly grated Parmesan cheese
    • ⅓ cup dried sun-dried tomatoes (not oil-packed), sliced

    For salad:

    • 1 can chickpeas, rinsed and drained well
    • 3 Persian cucumbers, sliced
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons white wine vinegar
    • 2 tablespoons fresh dill, chopped
    • 2 tablespoons fresh parsley, chopped
    • 4 ounces feta cheese, crumbled (I used a goat milk variety)
    • Freshly cracked black pepper, to taste

    Instructions

    1. For crust: In a large bowl, combine flour and salt. Cut in shortening thoroughly with a pastry cutter or fork. Sprinkle in water, 1 tablespoon at a time and stir together until all of the flour is moistened and dough can be gathered into a ball. Form ⅔ of the dough into a large, flattened round and the remaining ⅓ into a smaller, flattened round.
    2. Sprinkle a light layer of flour on a large, clean work surface. Using a floured rolling pin, roll the large round of dough until the it's about 2 inches larger than your pie plate. Lightly fold the dough into quarters and transfer it to the pie plate. Unfold the dough and ease it into the pan and crimp the edges as desired, trimming off any excess dough. Prick the bottom of the pie shell several times with a fork. Repeat this process with the smaller round of dough to form the smaller pie.
    3. Preheat oven to 350°F. Place the 2 unbaked pie crusts side-by-side on a large, rimmed baking sheet and set aside.
    4. For filling: Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until fragrant and starting to soften, 2-3 minutes. Add spinach and season with nutmeg, salt and pepper. Cook, stirring occasionally, until the spinach wilts down. Remove from heat.
    5. While the spinach cools, beat eggs and milk in a large bowl. Stir in Parmesan cheese.
    6. Place ⅔ of the spinach mixture on the bottom of the large pie crust, spreading it out into an even layer. Place remaining ⅓ on the small crust. Sprinkle sun-dried tomatoes over top. Gently pour egg mixture on top, add a little more cracked black pepper on top of each and bake for 45-50 minutes, until eggs are set. Remove from oven and let stand a few minutes before slicing.
    7. For salad: In a medium bowl, toss together chickpeas, cucumbers, oil, vinegar, dill, parsley and feta. Season with salt and pepper to taste.
    8. Serve slices of quiche with salad alongside.

    Notes

    Makes 1 (9.5-inch) and 1 (5-inch) quiche

    Nutrition

    • Serving Size:
    • Calories: 482
    • Sugar: 3.5 g
    • Sodium: 708.9 mg
    • Fat: 32.3 g
    • Saturated Fat: 9.2 g
    • Carbohydrates: 31.8 g
    • Fiber: 4.1 g
    • Protein: 17.6 g
    • Cholesterol: 202.8 mg

    Keywords: quiche, spinach, eggs

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

    More Recipes

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Reader Interactions

    Comments

    1. Lori H

      March 14, 2016 at 9:17 pm

      I am unfamiliar with Bob's Red Mill, so I hit your link. They have a lot of different flours (and other things too). That's pretty cool. I'll have to give them a try!

      Reply
      • BigFlavorsFromATinyKitchen

        March 14, 2016 at 9:19 pm

        You won't be disappointed! Their red lentils are my fave!

        Reply
    2. Allie R Taylor

      March 15, 2016 at 9:40 pm

      Beautiful quiches Ashley, and I love your little helper! I have four boys, but only one of them likes to cook with me. Intrigued by the nutmeg in your recipe....

      Reply
    3. Michelle Nahom

      March 25, 2016 at 10:48 pm

      Wow - that looks amazing and what fun to have a helper! My kids are all older now but they never really liked to cook with me. But 2 of the 3 cook on a regular basis now...and like it. Bob's Red Mill has great products! I'm very impressed by your crust...that would be daunting to me!

      Reply
    4. Laura @MotherWouldKnow

      December 13, 2016 at 1:16 pm

      What a wonderful tradition you're carrying on. It's fabulous that your son will learn to love cooking from you - and he'll have the memory of his "little quiche" sitting alongside your big one. I'm a huge fan of vegetable-packed quiche and yours looks so inviting. Perfect comfort food as the temperatures dip.

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Collage of cucumber recipe images with text that reads, "25+ Must-Try Cucumber Recipes".
      25+ Must-Try Cucumber Recipes
    • Close-up of a forkful of birthday cake confetti pancakes.
      Birthday Cake Confetti Pancakes with Sprinkles
    • Photos of taquitos and a guava cocktail with text that reads, "Cinco de Mayo Favorites - Mexican-Inspired Recipe Roundup".
      Cinco de Mayo: Favorite Mexican-Inspired Recipe Roundup

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.