The awesome thing about tarts and quiches is that you can basically clean out your refrigerator and make something yummy and fancy looking at the same time.  My tart pan resurfaced recently while organizing some closets and it seemed time to brush off the dust and let it shine.  The sun dried tomatoes and feta were left over from a brunch dish I recently served and we usually have a jar of kalamata olives tucked away.  Voila!  Greek inspired quiche for dinner. I enjoyed the quiche in a tart pan because there was less “eggy-ness” and more of the yummy ingredients.

Purists, shield your eyes…. I used frozen pie dough.  Pillsbury.  This was a week night dinner on our back porch and making homemade pie crust just is not in the cards for me these days.  I have too much else on my “plate.”  ha

I really made this up as I went along but below are approximate measurements. Use your eyes and taste buds to guide you!

Savory Greek Tart with Feta, Olives & Sun Dried Tomatoes

1 homemade pie crust OR 2 store bought frozen crusts
4 eggs
1 1/2 cups cream (I actually used a mixture of milk and cream and it was fine)
3 green onions finely chopped
1/3 cup sliced kalamata olives
1/3 cup sundried tomatoes, chopped
1/2 cup feta cheese, crumbled
1 teaspoon dried Greek oregano
salt & pepper

Cook one pie crust per recipe or using packaged, thaw an combine 2 frozen crusts and then roll or press into your pan. Cook per package instructions watching to not let it get too brown. Do not let it get too brown. Let cool while preparing other ingredients. Sprinkle onions, olives, sun dried tomatoes and feta over cooked tart. In a bowl, whisk eggs with cream, oregano and salt and pepper. Pour egg mixture into shell. Bake at 350 degrees for 20-30 minutes for a tart. Might need longer for deeper pie plate. It is done when egg is set and knife comes out clean from the center.

Left overs tasted delicious reheated in the toaster oven!

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12 Responses to “Greek Quiche with Feta, Olives & Sun Dried Tomatoes”

  1. gemma Says:

    Lovely photo! The kitchen towel is the perfect color to compliment the dish.

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  3. Kristin Says:

    My heart skipped a beat when this photo came up! Looks heavenly!

  4. ToKissTheCook Says:

    Glorious. I’m lobbying for a short trip to Kefalonia in the fall and I’m hoping that I will continue my gradual Hellinization as gracefully as you have.

  5. Jennifer Says:

    Gorgeous quiche. With the towel still holding on, it looks fresh out of the oven.

  6. thecatskillkiwi Says:

    YUM and double YUM!

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  9. jill Says:

    i have to tell you — i went to your blog for the first time on sunday and made this that evening for a dinner party i was having. i thought it would be the perfect compliment to the other things i was planning on serving. it was SO beautiful. thank you so much for sharing it. i don’t usually try something out of the blue and new for a dinner party, but i’m so glad i did. it’s a complement to you that the recipe turned out so perfectly on the first try (and i live at ALTITUDE in vail, colorado!! where it’s a bit tricky to bake anything).

  10. TheKitchenWitch Says:

    I am a complete “salt whore” so this quiche is heaven! I’m stowing away this recipe and cannot wait to try it. Perfect with a salad on a warm summer night.

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