Greek Quiche is a delightful and savory dish inspired by Mediterranean flavors. This recipe combines feta cheese, Kalamata olives, sun-dried tomatoes, and fresh vegetables with a creamy egg filling, all baked in a flaky pie crust. It's a perfect choice for brunch, lunch, or a light dinner.
Ingredients: 1 pie crust store-bought or homemade. 4 large eggs. 1 cup feta cheese, crumbled. 1/2 cup spinach, chopped. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and chopped. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup fresh parsley, chopped. 1/2 cup milk. Salt and pepper to taste. 1 tsp olive oil.
Instructions: Turn on your oven and heat it up to 375F 190C. You should put a store-bought pie crust in a pie dish and crimp the edges. If you're making your own crust, roll it out, put it in the pie dish, and then seal the edges. Put the olive oil in a pan and heat it over medium-low heat. Cut up the red onion and red bell pepper and add them. They should be sauted for two to three minutes, or until they start to get soft. After you add the chopped spinach, cook for two more minutes or until the spinach is wilted. Whisk the eggs and milk together in a bowl. Add pepper and salt to taste. Spread the vegetables that have been sauted out evenly in the pie crust. Toast some pitted feta cheese and add some chopped Kalamata olives, sun-dried tomatoes, and fresh parsley on top. Put the vegetables and cheese in the pie crust, and then pour the egg mix on top of them. Set the oven to 350F and bake the quiche for 30 to 35 minutes, or until the top is golden brown. Take it out of the oven and let it cool down a bit before cutting it. It's fine to serve your Greek Quiche warm or the next day. Have fun!
Prep Time: 15 minutes
Cook Time: 35 minutes
damian vega velasco
