Quiche Me You Fool! Greek Salad Quiche without the Salad!
Ahhhh quiche. An open-faced pie filled with delightful savory ingredients. You get the payoff of crust with the rich and satisfying center filled with any variety of items including cheese, meats, and vegetables in an egg and cream or milk base. Yeah!
Quiches go back to the 13th century so this is an “old favorite” of the last few centuries as well as one in KitchAnnette world that dates back to my first videos made with Joe Becwar. He shared his favorite quiche and it couldn’t be easier to make. It made an appearance in my book, KitchAnnette Red Carpet Menus, when I needed a great dish for the movie, “An Education”. It was more a phonetic “aha” and seemed like a stretch when written, but “An Egguquicheion” was a big hit.
Omelette + Pie Crust = Quiche! It’s much more “fancy” than than an omelette. And creating a Greek Salad-style flavor profile gives it depth and layers of fabulous flavor! Feta makes it “betta”! Ha!
Quiche makes for a delicious dinner, awesome brunch, or first course of a glorious dinner party. QUICHE me and I’ll QUICHE you back.
- • 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
- 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.