Greek Quiche with Feta, Olives & Sun Dried Tomatoes
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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. However, you can use a traditional pie plate and just alter the cooking time depending on the depth of your pie plate to ensure it’s cooked through.
Purists, shield your eyes…. I used frozen pie dough when I developed this recipe. This was a weeknight 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.” haha You can easily make this recipe using your favorite pie crust from scratch as well. Quiche is flexible!
I really made this up as I went along but below are approximate measurements. Use your eyes and taste buds to guide you!
Print Greek Quiche with Feta, Olives & Sun Dried Tomatoes
Description
1 pie crust
4 eggs
1 cup milk
1/2 cup cream
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
Ingredients
1.Preheat the oven to 350 degrees.
2. To blind bake the crust, prick the bottom of the pie dough with a fork, line with parchment and pie weights. Bake for 15 minutes. Carefully remove the parchment and pie weights and bake another 5 minutes. Remove from oven.
3. Sprinkle onions, olives, sun dried tomatoes and feta into the crust.
4. In a bowl, whisk eggs with cream, oregano, salt. and pepper. Pour egg mixture into shell over the other ingredients.
5. Reduce oven temperature to 350 degrees. Bake the quiche for 45 minutes or until just set.
If you are using a tart pie like you see in my photo, bake for just 20-25 minutes. It is done when egg is set and knife comes out clean from the center.
Instructions
Leftovers taste delicious reheated in the toaster oven!
You can experiment with other ingredients like different types of olives or cheeses.
Lovely photo! The kitchen towel is the perfect color to compliment the dish.
My heart skipped a beat when this photo came up! Looks heavenly!
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.
Gorgeous quiche. With the towel still holding on, it looks fresh out of the oven.
YUM and double YUM!
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).
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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