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 sun-dried 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!