I love quiches and this one is really yummy!
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Greek Vegetable Quiche
Blogger Betsy Nelson from Focused on Flavor shares the art of the egg bake. The flavor options for egg bakes are full of possibility, and this Greek-inspired vegetarian quiche offers a break from the traditional Quiche Lorraine. (For more ideas, see recipe variations below.)
Prep Time20 min
Total Time60 min
Crust
1 Pillsbury™ Refrigerated Pie Crust, 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 Green Giant™ 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
2tablespoons 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)
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.
The options for quiche fillings are almost endless. A basic guideline is that for a 9-inch quiche you’ll need about 1 1/2 to 2 cups of cooked vegetables. If you’re adding meat or cheese, use about 1/2 to 1 cup meat, such as cooked bacon or sausage, and 1/2 to 1 cup cheese.
Use 1 cup cooked chorizo sausage, 1 cup roasted red bell peppers and tomatoes, 1/2 cup chopped fresh cilantro, 1/2 cup chopped green onions and 1 cup shredded pepper-Jack cheese.
Use 1 cup cut-up smoked salmon, 1 1/2 cups cooked asparagus spears, 1/4 cup chopped fresh dill or chives and 1 cup cubed cream cheese.
Use 1 1/2 cups cooked sliced mushrooms and 2 cups chopped fresh kale (roasted or steamed and excess moisture pressed out). Add 1 cup shredded Swiss cheese.
Recipe Source: Greek Vegetable Quiche
hugs,
peg
Greek Vegetable Quiche
Blogger Betsy Nelson from Focused on Flavor shares the art of the egg bake. The flavor options for egg bakes are full of possibility, and this Greek-inspired vegetarian quiche offers a break from the traditional Quiche Lorraine. (For more ideas, see recipe variations below.)
Prep Time20 min
Total Time60 min
Crust
1 Pillsbury™ Refrigerated Pie Crust, 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 Green Giant™ 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
2tablespoons 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)
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.
The options for quiche fillings are almost endless. A basic guideline is that for a 9-inch quiche you’ll need about 1 1/2 to 2 cups of cooked vegetables. If you’re adding meat or cheese, use about 1/2 to 1 cup meat, such as cooked bacon or sausage, and 1/2 to 1 cup cheese.
Use 1 cup cooked chorizo sausage, 1 cup roasted red bell peppers and tomatoes, 1/2 cup chopped fresh cilantro, 1/2 cup chopped green onions and 1 cup shredded pepper-Jack cheese.
Use 1 cup cut-up smoked salmon, 1 1/2 cups cooked asparagus spears, 1/4 cup chopped fresh dill or chives and 1 cup cubed cream cheese.
Use 1 1/2 cups cooked sliced mushrooms and 2 cups chopped fresh kale (roasted or steamed and excess moisture pressed out). Add 1 cup shredded Swiss cheese.
Recipe Source: Greek Vegetable Quiche
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| Greek Vegetable Quiche Blogger Betsy Nelson from Focused on Flavor shares the art of the egg bake. The flavor options for egg bakes are full of possibility, and this Greek-inspired vegeta... | |||||||