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  • Prep
    15 min
  • Total
    45 min
  • Servings

Italian Quiche


4 eggs

180 mL (3/4 cup) 35% cream

2 mL (1/2 tsp) salt

1 mL (1/4 tsp) cayenne pepper

1 mL (1/4 tsp) grated nutmeg

2 mL (1/2 tsp) dried basil

1 mL (1/4 tsp) dried oregano

60 mL (1/4 cup) Saputo Cheddar cheese, coarsely grated 

45 mL (3 tbsp) extra-virgin olive oil

1 small white onion, finely chopped

1 garlic clove, finely chopped

2 small zucchini, sliced (1 yellow, 1 green)

250 mL (1 cup) spinach, cooked, dried and chopped

1 x 23 cm (9 in) pre-baked pie shell 

3 Saputo Bocconcini cheese balls, sliced

3 Italian plum tomatoes, peeled, seeded and sliced

4 fresh basil leaves, snipped

125 mL (1/2 cup) pine nuts, toasted


Preheat oven to 180°C (350°F).

Place eggs, cream, salt, cayenne pepper, nutmeg, dried basil, oregano and Cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.

Heat olive oil in a frying pan. Sauté the onions, garlic, zucchini and spinach.

Arrange Bocconcini cheese slices, tomato slices and sautéed vegetables in the bottom of the pie shell.

Pour the egg mixture over the vegetables.

Bake for 30 minutes or until set.

Remove from oven. Garnish with snipped basil leaves and toasted pine nuts. 

Serve hot with a green salad.