Mediterranean Quiche Recipe (Sun-Dried Tomato, Leek & Feta)

This Mediterranean quiche recipe has everything you want in a savory breakfast or brunch dish—flaky, buttery crust, rich custard, and a flavorful veggie filling. The combination of sun-dried tomatoes, tender leeks, and tangy feta cheese gives it that Mediterranean-inspired taste that feels both elegant and comforting. It’s surprisingly easy to make, and the result is a quiche that looks straight out of a café but comes together in your own kitchen. Whether you serve it warm from the oven for brunch, pack it up for meal prep, or enjoy it as a light dinner with a salad, this sun-dried tomato and feta quiche with leeks is a recipe you’ll want to make again and again.

Why I Love This Mediterranean Quiche

Some mornings call for a special breakfast or brunch, and this Mediterranean quiche recipe is exactly what I reach for. It feels elegant and impressive, but it’s surprisingly simple to make. 

The filling is what makes it unforgettable: fluffy eggs baked with tangy feta cheese, sweet sautéed leeks, and rich sun-dried tomatoes. It’s a combination that gives every bite a perfect balance of savory, tangy, and slightly sweet flavors. Honestly, this leek and feta quiche with sun-dried tomatoes is one of those dishes that looks like it came from a café, but you can pull it off at home with very little effort. Even if you've never made a quiche from scratch before, my step-by-step process makes it truly easy. 

Even better, most of the cook time is hands-off, so you can prep it quickly and let the oven do the work. It’s the kind of quiche that’s perfect for a relaxed weekend brunch, holiday gathering, or even as a light dinner with a crisp house salad on the side.

Ingredients You'll Need

For the crust, you'll need:

• ½ cup almond flour
• ¾ cup cassava flour
• 1 egg yolk (reserve the egg white for the filling)
• 1 teaspoon guar gum
• 1 stick butter, cubed and cold
• 5 tablespoons cold water
• pinch of salt

And for the filling:

• 2 tablespoons olive oil
• 2 cups chopped leeks (about 1 big leek)
• 1 or 1 ½ cups chopped sun-dried tomatoes 
• ½ cup heavy cream
• 3 eggs + 1 egg white
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 ounces feta cheese, crumbled

If you have any extra leeks, you can use them to make this potato leek soup next!

How To Make Mediterranean Quiche

Step 1: Make the Crust

Preheat the oven to 350°F (180°C). To start, make the crust by pulsing almond flour, cassava flour, and guar gum in a food processor until combined. Add in the cold butter cubes and pulse again until the mixture looks like coarse crumbs. Cold butter is key here because it creates that flaky, bakery-style texture. Next, add the egg yolk and water and pulse a few more times. The dough may look crumbly, but it will come together once you shape it.

Turn the dough out onto parchment paper, form it into a ball, and flatten it into a disk. Place another sheet of parchment on top and roll the dough into a circle. When it’s the right thickness, peel off the top layer and carefully flip the dough into a pie plate with the bottom parchment still attached. Press it into the pan, trim any excess dough, and pierce the crust with a fork to prevent bubbling. Prebake the crust at 350°F (180°C) for about 15 minutes, or until lightly golden.

Step 2: Make the Filling

While the crust bakes, prepare the filling. Cut the leek lengthwise, rinse thoroughly to remove any dirt, and slice into thin strips. Heat olive oil in a skillet over medium heat and sauté the leeks until softened, about 5–7 minutes. Stir in the chopped sun-dried tomatoes and cook for another minute to blend the flavors.

Step 3: Bake the Quiche and Serve

Once the crust is prebaked and the filling is ready, assemble the quiche. Evenly spread the sautéed leeks and sun-dried tomatoes over the crust, then sprinkle crumbled feta cheese on top. In a mixing bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour the mixture evenly over the filling, making sure it distributes throughout the crust.

Bake the quiche at 350°F for 30–40 minutes, or until the top is golden brown and the center is just set. You’ll know it’s ready when a gentle jiggle leaves only a slight wobble in the middle. Let the quiche cool for a few minutes, then slice into eight wedges and serve warm.

Recipe Variations for Mediterranean Quiche

One of the best things about this Mediterranean quiche recipe is how versatile it is. The flaky crust and rich egg base work beautifully with all kinds of vegetables and cheeses, so you can easily swap in your favorites or whatever you have on hand. Here are some delicious variations to try:

• Spinach and Feta Quiche – Replace the leeks and sun-dried tomatoes with fresh spinach for a classic combo that’s always a hit.
• Cheesy Veggie Quiche – Not a fan of feta? Try shredded mozzarella, cheddar, gouda, or gruyère instead.
• Mushroom and Leek Quiche – Sautéed mushrooms add earthy flavor that pairs perfectly with tender leeks.
• Broccoli and Cheddar Quiche – A cozy, family-friendly option that’s especially good for dinner.
• Tomato and Basil Quiche – Fresh tomatoes with basil and mozzarella give you a Caprese-inspired version.
• Kale and Goat Cheese Quiche – Swap in chopped kale and creamy goat cheese for a hearty, slightly tangy twist.
• Mediterranean Veggie Quiche – Mix in kalamata olives, zucchini, and roasted red peppers for a colorful, flavor-packed version.
• Caramelized Onion Quiche – Sweet, jammy onions make a rich and elegant filling on their own or paired with another veggie.
• Asparagus Quiche – Tender, sautéed asparagus gives the quiche a bright, springtime flavor.
• Cauliflower Quiche – Roasted cauliflower florets add a nutty depth and pair well with just about any cheese.

FAQS About Mediterranean Quiche

Can I make Mediterranean quiche ahead of time?

Yes! You can fully assemble the quiche the night before, cover it tightly with plastic wrap, and refrigerate it overnight. When you’re ready to bake, just pop it into the oven. You may need to add 5–10 minutes to the baking time since it will be cold.

How do I store leftover quiche?

Let the quiche cool completely, then store slices in an airtight container in the refrigerator for up to 3–4 days. For best results, reheat in a 350°F oven for 10–12 minutes or in the air fryer for 4–5 minutes. This keeps the crust crisp and the filling tender.

Can I freeze quiche?

Absolutely. Bake the quiche, allow it to cool, then wrap it tightly in foil or plastic wrap and place it in a freezer-safe bag. It will keep for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.

What cheese works best in this quiche?

This recipe uses feta cheese for its tangy flavor, but you can swap in goat cheese, mozzarella, cheddar, or gruyère for different flavor profiles. A leek and feta quiche with sun-dried tomatoes has a Mediterranean feel, but other cheeses will still work deliciously.

Can I make this quiche crustless?

Yes! Simply grease a pie dish, pour in the leek, sun-dried tomato, and feta filling, then add the egg mixture. Bake as directed. A crustless quiche is naturally gluten-free and still full of flavor.

What’s the best way to serve Mediterranean quiche?

This quiche is versatile—it’s great warm for brunch, served with a fresh salad for lunch, or enjoyed cold as a quick snack. It also pairs beautifully with roasted potatoes or fruit salad for a full meal.

Final Thoughts

There you have it, a restaurant-quality vegetarian quiche that you can easily make in the comfort of your own home. Serve this for a tasty breakfast or killer brunch to impress your family, treat your guests, or just enjoy yourself for the week.  And if they ask for the recipe, well, you know where to point them. Anyway, I hope you enjoy this rich and flavorful vegetarian quiche recipe. If you make it, be sure to let me know how it went in the comments!