Bruschetta Quiche

March 28, 2014

Finally, the chickens have returned to laying eggs on a regular basis. This is how I know spring is surely here! This week I found myself needing to use up eggs. My all time favorite way to use up eggs is to make quiche. Try serving this lighter variety quiche with a salad or a cup of soup. Either way, it’s delicious!


6 Eggs
3/4 cup of milk
1 cup feta cheese with herbs
2 tablespoons of brown mustard
1 cup cherry tomatoes-quartered
2 tablespoons fresh chopped basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 pie crust
Salt and Pepper


Preheat the oven to 350 degrees F.

Spread out the pie crust in the baking dish. Now spread the mustard (secret ingredient) on top of the pie crust.

In a small bowl, mix together the quartered cherry tomatoes, fresh basil, olive oil, balsamic vinegar, and a bit of salt and pepper. Stir well and set it aside.

In a medium bowl, whisk together the eggs and milk. Next add the feta cheese and whisk that together. Pour the egg mixture into the dish with the pie crust.

Evenly add the tomato and basil bruschetta to the top of the egg mixture.

Bake in the oven for approximately 40 minutes, until the top is golden brown.

Photo Credit: Tilly’s Nest


Author/Blogger/Freelancer-Sharing adventures with backyard chickens, beekeeping, gardening, crafting, cooking and more.



9 thoughts on “Bruschetta Quiche”

  1. I finally got around to making this last night and it was FANTASTIC! I mixed sun dried tomatoes along with the fresh and sprinkled a few kalamata olives on top just to change things up. Even my kids loved it! Thank you for sharing your delicious recipe!


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.