I recently hosted a Greek-themed dinner party when I overbought a ton of ingredients (surprise surprise). With a buttery pie crust in the freezer, lots of sautéed spinach, Feta cheese, eggs and red onions on hand, I decided on a Mediterranean quiche!
Quiches are so versatile as they’re a great way to use up leftovers. This version is a vegetarian quiche but adding cooked bacon, leftover roast chicken or diced ham would also be great.
I think the crust is the most important part of a good quiche and I provide the EASY way to make a fail proof crust below where you put all the ingredients in the food processor and let it do the work – try it!
You’ll see that I added some Mozzarella for that cheesy stringy pull but replacing with all Feta would also work well.
Ingredients:
- 1 pie crust, homemade or store-bought
- 1 Tbsp. vegetable oil
- ½ medium red onion, thinly sliced
- 6 large eggs
- 1 cup heavy cream
- ½ tsp. each salt, freshly cracked pepper and oregano
- Big pinch of ground nutmeg
- 2 cups cooked spinach, squeezed dry
- 1 cup crumbled Feta cheese
- 1 cup shredded Mozzarella cheese
Directions:
- Preheat oven to 375 degrees.
- Add the pie crust to a 9″ pie plate and place in the freezer for 15 minutes.
- In a medium sauté pan over medium high heat, add the oil and sliced onion. Cook stirring frequently until the onions have softened, about 4 minutes. Take the pan off the heat and allow to cool for 10 minutes.
- In a large bowl, whisk together the eggs, cream and the spices for 60 seconds.
- Top the pie crust with the sautéed onion, then the spinach, then the Feta and then the Mozzarella. Place the pie plate on a baking sheet in case of spills. Carefully pour the egg mixture over the cheeses and place the quiche in the oven to bake for 40-45 minutes. The quiche is done when the center is no longer giggly. If the surface of the quiche browns quicker than the allotted time, cover loosely with foil.
- Allow to cool 15 minutes before serving. The quiche is great at room temperature.
Makes 6-8 servings.
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