Inspired by the flavors of the Mediterranean, this Greek Style Quiche makes a great dish for brunch or a casual dinner. Featuring a flaky, homemade pie crust, fresh vegetables, and two kinds of cheese, this quiche can be served as a complete meal or alongside breakfast potatoes and fresh fruit.
If you've never made quiche before, this is a good introduction. Put simply, it's an egg and cheese pie with various vegetables mixed in. The hardest part of making it is the crust, but don't let it scare you; it's not difficult and even you mess it up, crust is very forgiving.
Quiche Recipe Variations
Depending on your tastes and dietary preferences, there are several ways you can modify this recipe. Here are a just a few options to consider:
Make It A Crustless Quiche: To cut down on time (and carbs!) you can easily eliminate the crust and make it a frittata instead. Simply grease a glass pie plate so the egg mixture doesn't stick to the bottom.
Use A Frozen Pie Crust: You can use a store-bought frozen crust as a substitute for a homemade crust. The instructions for the filling will remain the same.
Mix Up The Ingredients: If you're not into feta, you can easily use sharp cheddar cheese or swiss cheese instead. Similarly, if you don't like asparagus and tomatoes, you can throw in spinach and green onions as your veggies.
Use Half-And-Half Instead Of Milk: To make your quiche extra creamy, consider substituting half-and-half or heavy cream for the milk.
Tips for Making this Easy Quiche Recipe
Don’t let the list of ingredients fool you — this quiche is actually incredibly easy to prepare. However, here are a few tricks that can make this recipe foolproof:
Protect The Crust: Use strips of aluminum to cover the edge of the crust as it bakes. The edges cook first and can end up burnt if you don't protect them.
Slightly Undercook The Vegetables: Remember that the vegetables will be cooked twice, so when you saute vegetables in the skillet, make sure they're slightly undercooked so they don't get overcooked in the oven.
Use A Baking Sheet: Just in case the egg mixture bubbles over in the oven, place the quiche on a baking sheet. It will help keep your oven clean.
- 200 grams flour
- 1 pinch salt
- 100 grams butter
- 4 tablespoons cold water
- 1 zucchini
- 6 cherry tomatoes
- 1/4 onion
- 6 stalks asparagus
- black olives
- 100 grams feta cheese (cubed or crumbled)
- 1/2 bell pepper
- 75 grams grated parmesan cheese (grated)
- olive oil
- salt and ground black pepper
- 3 eggs
- 150 milliliters milk
- Preheat oven to 200 Celsius.
- Mix together the flour, salt, and, butter. Squeeze together all the ingredients until you have what looks like lumpy sand. Add the water and very gently knead just enough to form a shaggy dough. Refrigerate 30 minutes.
- Dice the onion, zucchini, and pepper. Saute with the asparagus in a small amount of olive oil. Add the tomatoes after a few moments and continue to cook for a few minutes more.
- Remove the dough from the refrigerator and roll out until thin. Place into a pie pan lined with parchment paper. Crimp or pinch the edge of the crust and prick the crust with a fork.
- Place the filling into the crust and sprinkle with olives and feta. Whisk the milk and eggs together, adding a pinch of salt and pepper. Pour over the filling and top with grated cheese.
- Bake for 45 minutes.
|Calories660Calories from Fat380|
|% DAILY VALUE|
|Calories from Fat380|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.