Feta and Spring Vegetable Quiche

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 503.4
  • Total Fat: 27.8 g
  • Cholesterol: 137.2 mg
  • Sodium: 615.7 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 25.9 g

View full nutritional breakdown of Feta and Spring Vegetable Quiche calories by ingredient
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Delicious either hot or cold Delicious either hot or cold
Number of Servings: 6


    Barley, pearled, raw, 1 cup
    Jarlsberg cheese 150 grams
    Feta cheese, 200 grams
    Peas, frozen 8.0z
    Cabbage, fresh, 1 head, small (about 4-1/2" dia)
    Egg, fresh, 4 medium
    Hain Iodized Sea Salt, 1 tsp
    Pepper, black, 2 tsp
    Onions, raw, .5 medium (2-1/2" dia)
    Walnuts, .67 cup, ground
    Olive Oil, 3 tbsp
    Basil, 30 grams
    8 medium mushrooms


Makes 6 servings of 2 serving spoons each
Pre-heat the oven to 200 degrees centigrade / celsius or around 350 fahrenheit
Add the raw barley to 4-5 cups of boiling water and cook until barley is edible (15-20 mins)
Brown the onions in a little oil in a large frying pan
Add the cabbage and continue to cook over low heat
Add the mushrooms and cook until the cabbage and mushrooms are soft
Add the crumbled feta cheese and stir through
In a mixing bowl whisk the eggs thoroughly
Add the mixture from the pan and quickly stir into the eggs to prevent them from cooking / setting
At this point you can add salt and pepper and spices to taste
Add the roughly torn or chopped basil and stir through thoroughly
Pour the mixture into a well-greased casserole dish
Press the mixture well into the dish to avoid air pockets
Lay the slices of jarlsberg over the top of the mixture and then top with the ground walnuts and finally cover with the remainder of the olive oil
Cook uncovered for 20 minutes at 200 degrees C and then a further 10 minutes at 250 C to brown.

Number of Servings: 6

Recipe submitted by SparkPeople user NEILJHK.

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