Greek Vegetable Quiche Recipes

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FETA VEGGIE QUICHE



Feta Veggie Quiche image

This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge. To make it easier, I use a bought pie crust, but homemade would definitely make it better!

Provided by betsdanforth

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h30m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust
3 eggs
1 ½ cups milk
1 tablespoon all-purpose flour
½ cup chopped onion
½ cup sliced fresh mushrooms
½ cup chopped fresh spinach
½ cup broccoli florets, chopped
¼ cup crumbled Greek feta
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
  • Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 12.6 g, Cholesterol 77.6 mg, Fat 9 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 277.2 mg, Sugar 3.8 g

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 VEGETABLE QUICHE



Greek Vegetable Quiche image

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

Provided by Chef Betty C.

Categories     Breakfast     Brunch

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 - - Filling - -
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 calories, Carbohydrate 22 grams, Cholesterol 145 milligrams, Fat 17 grams, Fiber 1 grams, Protein 8 grams, Sodium 610 milligrams, Sugar 5 grams

GREEK QUICHE



GREEK QUICHE image

Categories     Egg

Number Of Ingredients 9

butter
flour
milk
eggs
onion
mushrooms
spinach
parmesan cheese
puff pastry dough

Steps:

  • If its what I think you're talking about it's kind of like a quiche of some sort? It's somewhat easy to make if you know how to make bechamel sauce. So to make bechamel you melt half a stick of butter and add in 1 cup of flour and mix those over a low heat. Then you stir in 1.5 cups of milk and you let that sit on the low heat until it starts boiling. It will thicken as it boils and once its at kind of a thicker consistency then you take it off the stove and mix in 2 eggs. And then you just throw in whatever you want. For the one I made last week I had sauteed onions, mushrooms, and spinach and add those to the bechamel and then a whole bunch of Parmesan cheese. I mixed those and then put them on top of the puff pastry that I bought from trader joes and baked it for 20 minutes.

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

SPRING VEGETABLE QUICHE RECIPE BY TASTY



Spring Vegetable Quiche Recipe by Tasty image

Ring in spring with this colorful and fresh vegetable quiche. Smooth and tangy goat cheese; a flaky, buttery crust; and a rich egg and asparagus filling makes for a perfect addition to your brunch table.

Provided by Aleya Zenieris

Categories     Breakfast

Time 2h5m

Yield 6 servings

Number Of Ingredients 15

1 ¼ cups all purpose flour, plus more for dusting
½ teaspoon kosher salt
1 stick unsalted butter, cubed and chilled
3 tablespoons ice water
1 teaspoon kosher salt, plus more for blanching
1 asparagu, woody ends trimmed
2 large egg yolks
3 large eggs
1 ½ cups heavy cream
4 oz goat cheese, divided
¼ teaspoon freshly ground black pepper
1 pinch McCormick® Ground Nutmeg
3 tablespoons fresh chives, divided, thinly sliced
pie weight, or dried beans
glass pie plate, 8 in (20 cm)

Steps:

  • Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
  • Preheat the oven to 375°F (190°C).
  • On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
  • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
  • Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
  • Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
  • Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
  • Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
  • In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
  • Spread 3 ounces of the goat cheese across the bottom.
  • Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
  • Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
  • Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram

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