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Mediterranean Quiche Recipe

Mediterranean Quiche

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

Showing 1-10 of 35

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  • on May 03, 2012

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    This was super easy to make (I subbed in a store-bought pie crust instead of making my own and turned out really yummy. Perhaps I missed the memo where this is a breakfast/brunch quiche (hindsight! so it wasn't quite filling enough as a dinner entree by itself but I'll definitely make it again!

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  • on March 05, 2012

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    This was a hit! Even when we strayed a bit from the menu, the quiche turned out to be wonderfully awesome and easy to make. It was my first quiche as well. We omitted the mushrooms since my fiance is not a fan of mushrooms, and we added more pepper since we're fans of cayenne. Also, please don't judge but we had goofed and instead of making our own crust, we picked up a store-bought crust -- which turned out to be graham cracker pie crust LOL -- and it actually turned out really tasty, with some unusual, yummy flavors. We're going to repeat this recipe with graham cracker crust again. We'll definitely use this recipe for future parties. Thanks, Emeril!

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  • on January 19, 2012

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    Made this quiche for a company party and it was the highlight of the party for everyone, without a doubt one of my favorite recipes I have made in recent history.....MAKE THIS DISH!

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  • on January 05, 2012

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    I just made this recipe for a book club meeting and it was a huge hit. I actually made two, one with the sun-dried tomatoes and one that used ham in place of the sun-dried tomatoes. Both were excellent, but I think I liked the ham version better because it better complimented the other flavors, whereas the sun-dried tomatoes tended to slightly overpower each bite.

    It would have been nice if the recipe provided a few tips, such as what can be made a day in advance (the filling or the crust, perhaps?, how the pastry shell should look after pre-baking it, and how to know when the quiche is ready come out. Also, while the crust was quite good, three tablespoons of water was not enough to bind it together. This may have been due to the fact that my flour was cold. In the end I added more water. The resulting pastry shell was tasty and flaky, though slightly tough.

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  • on December 31, 2011

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    This is one of the best breakfast quiches I have ever had. It will definitely become a "go to"!

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  • on March 04, 2011

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    Excellent flavor very satisfing.

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  • on November 21, 2010

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    I made this quiche in large numbers for a brunch baby shower. It was easy to triple the recipe and I followed the recipe exactly except that I reduced the pepper. I made other dishes, but this was hands down the most popular. It's a delicious vegetarian dish!

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  • on July 28, 2010

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    I made this for my husband who is not really in to quiches. He loved this one and said not to change anything. Next time I will have friends over to share this with a red glass of wine!

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  • on June 11, 2010

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    I followed the recipe to a tee, except for cut the red pepper in half, based on other reviews, and used on of my own homemade pie crusts I keep on hand in the freezer. The amount of spice was perfect--I think I might have offended someone had I used the full amount.
    It turned out perfectly, but did take about fifteen minutes longer to set/bake than directions say.
    I made this for a group of elderly friends, who all agreed it was a hit. One hint: freeze your log of goat cheese for about twenty minutes before you crumble it. It crumbles a lot easier and isn't quite as sticky.
    Thanks, Emeril, for a keeper!

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  • on May 07, 2010

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    This is a delightful dish. i made it for friends, they loved it so much they asked me to make it the next time they came over. The only thing i did differently was wrap the pastry crust all the way around it to make it more like an actual pie. I'm making it for mothers day! :o

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