Greek Quiche

Emily Monaco

Contributing Writer

Greek cuisine somehow manages to perfectly blend the sweet, the savory, and the briny: that's how the quiche recipe below was invented. A combination of sweet red peppers, salty feta cheese, and briny olives is united with fresh herbs for a delicious quiche you'll love.
This recipe calls for a store-bought pie crust, which you'll find in most supermarkets. Some will already be baked; others you'll have to bake off before starting the recipe. You can also bake this recipe without a crust at all to save a few calories – just be sure to grease the pan well before starting.

Cooktop Cove

Greek Quiche

5 minutes

45 minutes

50 minutes

8 ounces frozen spinach, thawed

1/2 cup sundried tomatoes, packed in oil, drained and chopped

1/2 cup canned roasted red peppers, drained and chopped

1/4 cup Kalamata olives, pitted and chopped

1/4 cup fresh parsley, finely chopped

3 leaves fresh mint, finely chopped

1 leaf fresh oregano, finely chopped

1 pre-baked pie crust

4 eggs

1 cup milk

salt and pepper, to taste

1 cup feta cheese, crumbled

Preheat the oven to 350 degrees.

Squeeze out any excess liquid from the frozen spinach. Chop it and place it in a bowl.

In a separate bowl, add the tomatoes, red peppers, olives, and herbs to the bowl and toss well to combine.

Place the pie crust in a pie pan. Pour the prepared vegetables evenly into the bottom.

Whisk together the eggs and the milk, and season with salt and pepper. (Go easy on the salt; the cheese and olives are already quite salty!) Pour the egg mixture over the vegetables.

Sprinkle the feta cheese over the top of the quiche.

Top with spinach. Bake for about 45 minutes, until the quiche is bubbly and browned on top and the center is just set.

Allow to cool at least 15 minutes before serving.

Resources Wholefully.com

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