Greek Salad Inspired Quiche Recipes

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GREEK SALAD-INSPIRED QUICHE



Greek Salad-Inspired Quiche image

I love using my cast-iron skillet to create this meatless, family-sized Greek quiche for a quick meal. Just add a green salad and some pita bread, and dinner is on the table with little fuss and no extra dishes to wash! - Donna M. Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon olive oil
1 cup cherry tomatoes, halved
2/3 cup finely chopped green pepper
1/2 cup thinly sliced red onion
2/3 cup chopped fresh spinach
2 garlic cloves, minced
1 cup crumbled feta cheese
1/2 cup pitted Greek olives, sliced
6 large eggs
1 cup 2% milk
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon salt
1/8 to 3/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 375°. In a 9-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add tomatoes, green peppers and onion; cook and stir until vegetables are tender, 6-7 minutes; drain. Add spinach and garlic; cook and stir until spinach is wilted, 1-2 minutes. Remove from heat and stir in feta and olives. , In a large bowl, whisk eggs, milk, oregano, salt and pepper flakes until blended. Pour over vegetables., Bake until a knife inserted in center comes out clean, 20-25 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 354 calories, Fat 22g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 778mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

GREEK VEGETABLE QUICHE



Greek Vegetable Quiche image

Kalamata olives and crumbled feta give the traditional breakfast quiche a delicious Greek-inspired twist.

Categories     Breakfast

Time 1h

Yield 6

Number Of Ingredients 13

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup chopped roasted red bell peppers
3/4 cup diced roasted zucchini
2 cups fresh spinach or 1/2 cup thawed frozen chopped spinach, squeezed to drain
1/2 cup chopped pitted kalamata olives
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
4 eggs
1 1/4 cups whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese (2 to 3 oz)

Steps:

  • Heat oven to 375°F. On lightly floured surface, unroll pie crust. If necessary, roll out crust with rolling pin until even. Line 9-inch pie plate with pie crust; flute edge as desired with spoon or fork. Line crust with sheet of foil; fill with pie chain, uncooked rice or dried beans to keep pie crust from bubbling up. (Or do double duty and roast vegetables in foil liner while baking crust.)
  • Bake about 20 minutes. Meanwhile, in small bowl, beat eggs and milk with whisk until smooth. Stir in salt and pepper; set aside. Prepare vegetables and herbs for filling.
  • Press excess moisture from vegetables; place in large bowl. Add parsley and mint; toss. Arrange vegetable mixture in partially baked pie crust. Pour egg mixture over vegetables. Sprinkle evenly with crumbled cheese.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean and center barely jiggles when quiche is moved. Remove from oven; cool at least 20 minutes before cutting and serving quiche.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 145 mg, Fat 2, Fiber 1 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 5 g, TransFat 0 g

GREEK SALAD



Greek salad image

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish

Time 15m

Yield Serves 4 as a side - easily doubled for main course

Number Of Ingredients 7

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

Steps:

  • Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
  • Lightly season, then serve with crusty bread to mop up all of the juices.

Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium

QUICHE ME YOU FOOL! GREEK SALAD QUICHE WITHOUT THE SALAD!



Quiche Me You Fool! Greek Salad Quiche without the Salad! image

Provided by Annette Zito, KitchAnnette™

Time 55m

Number Of Ingredients 8

• 3 large eggs
• 1 cup milk
• salt & pepper to taste
• 10 oz spinach (chopped frozen, thawed, & drained)
• 2 plum tomatoes (diced)
• 1 small onion (chopped)
• 6 oz feta cheese (crumbled)
• 1 deep dish pie crust (frozen)

Steps:

  • Preheat oven to 375°.
  • In large bowl, whisk eggs, milk, salt & pepper to taste. Mix in spinach, tomatoes, onion, and feta.
  • Place frozen pie crust on a baking sheet and pour mixture into the crust. Bake for 45-55 minutes or until firm to the touch. Let cool and serve.

NO TIME FOR QUICHE, QUICHE WITH GREEK SALAD



No Time for Quiche, Quiche with Greek Salad image

Provided by Sandi Richard

Categories     cheese,eggs and dairy,lunch,Party Favourites,Shellfish,vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 27

2 Tbsp butter
⅓ cup onion (¼ of an onion)
large eggs (whites first)
¼ cup 10% cream
¾ cup 1% milk
½ cup Bisquick
¼ tsp fresh ground pepper
cooking spray
½ cup broccoli florets (or any other green veggie you have on hand)
4 mushrooms (optional)
1 cup cleaned cooked shrimp (optional)
¼ cup gruyere cheese
¼ cup mozzarella cheese, part skim
½ cup cheddar cheese, low fat
½ tsp Italian seasoning
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp red wine vinegar
1 tsp chopped garlic (in a jar)
1 green pepper
1 red pepper
red onion
3 Roma tomatoes
1 English cucumber
¾ cup feta cheese, crumbled
½ cup olives of choice (optional)
1 large red leaf lettuce (optional)

Steps:

  • Preheat oven 375° F.
  • Melt butter in a large nonstick fry pan over medium heat. Finely chop onion and add to pan as you chop. Sauté until just translucent, then remove from heat.
  • Whisk egg whites until frothy in a mixing bowl.
  • Add yolks, cream, milk, Bisquick and pepper.
  • Whisk together until well blended.
  • Add butter and onion from fry pan into egg mixtureand stir until well combined.
  • Spray a 9" pie plate (glass is best) with cooking spray. Pour egg mixture into pie plate.
  • Chop broccoli, into small bite size pieces and sprinkle over egg mixture in pie plate. Slice mushrooms, shrimp, or whatever you like and add to quiche.
  • Grate cheeses and sprinkle over egg mixture.
  • Bake in hot oven. Set timer for 45 minutes or until top is golden brown and inserted knife comes clean. Combine seasoning, oil, lemon juice, vinegar and garlic in a measuring cup.
  • Whisk and set aside.
  • Slice peppers into chunks adding to a salad bowl as you cut.
  • Slice onion into strips and tomatoes into chunks and add.
  • Slice cucumber into chunks and add.
  • Add feta and olives.
  • Whisk dressing once more and toss over salad to completely coat veggies and set aside in fridge
  • When timer rings for quiche, remove from oven.
  • Lay a few pieces of red lettuce onto serving plates, fringe- side out. Scoop some Greek salad on top and serve the quiche on the side.

GREEK QUICHE



Greek Quiche image

Make and share this Greek Quiche recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 large eggs
1 1/2 cups half-and-half
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 (6 ounce) bag fresh spinach, cooked, chopped, and squeezed dry
1 cup grated mozzarella cheese
1/4 cup sun-dried tomato, soaked in boiling water for 5 minutes, drained, dried, and chopped (not oil packed)
1/4 cup sliced green onion
1/4 cup sliced pitted kalamata olive
1 (9 inch) partially baked pie shells
1/2 cup crumbled feta cheese

Steps:

  • In a mixing bowl, whisk the eggs, half and half, oregano, salt, and pepper.
  • Stir in the spinach, mozzarella, tomatoes, green onions, and olives.
  • Pour into pie shell.
  • Sprinkle with feta cheese.
  • Bake in a 350° oven for about 40-45 minutes OR until knife comes out clean.
  • Let stand for 10 minutes; cut into wedges and serve.
  • Note: I always cover the edges of a pie shell to prevent overbrowning.

Nutrition Facts : Calories 377.2, Fat 27, SaturatedFat 12, Cholesterol 154, Sodium 787.3, Carbohydrate 20.5, Fiber 2.4, Sugar 2.1, Protein 14

GREEK SPINACH QUICHE



Greek Spinach Quiche image

This is a tasty quiche that combines frozen spinach, feta, and Romano cheeses into a beautiful dish that you will be proud to serve. The hint of nutmeg gives it that authentic Greek touch.

Provided by JenSmith

Categories     Savory Pies

Time 1h5m

Yield 1 9-inch quiche, 6-8 serving(s)

Number Of Ingredients 11

pastry dough, for a 9-inch, one-crust pie
1 (10 ounce) package frozen chopped spinach
1 cup milk (recommended -- low fat or 2%)
1 cup crumbled feta cheese
3 eggs, beaten
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons grated romano cheese
2 tablespoons all-purpose flour
1/2 teaspoon white pepper
1/4 teaspoon salt
1 dash ground nutmeg

Steps:

  • Line a 9-inch quiche or pie dish with pastry; trim excess pastry around edges (you can decorate the edges with fluting or crimping or anything you want). Prick bottom and sides of pastry with a fork. Bake at 400 degrees F for 3 minutes; remove from oven, and prick with a fork. Bake for 5 more minutes.
  • Cook spinach according to package directions, omitting salt. Drain spinach thoroughly, pressing out excess water.
  • Combine spinach and remaining ingredients in a mixing bowl; mix well.
  • Pour mixture into prepared pastry shell. Bake at 350 degrees F for 30--35 minutes, or until center is set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 226, Fat 17.6, SaturatedFat 10.6, Cholesterol 143.1, Sodium 555.2, Carbohydrate 7.2, Fiber 1.5, Sugar 1.4, Protein 10.7

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