This Greek-Inspired Quiche is perfect when you want something fresh & light for dinner, or for a weekend brunch! For a super quick meal, use a prepared crust (or use our recipe below). The custard comes together in the blender (yes, a blender!), and feel free to swap up the fillings!
1 prepared pie crust dough (see recipe below or store bought), rolled out into a 9"pie plate
- Par-bake pie crust: Preheat oven to 425F.
- Top pie crust with a piece of parchment paper and pie weights (or dried beans).
- Place pie crust on a baking sheet and bake for 15-20 minutes. Remove parchment paper and pie weights (save the beans to be used again if using)
- Return the crust to the oven and bake 2-3 minutes longer, the crust should look dry, the edges should be lightly golden and the base should not be shiny and light in colour.
- Allow crust to cool completely before filling.
- Prepare the Custard: Thoroughly mix together all custard ingredients, using an immersion blender or blender. Set aside.
- Prepare the filling: blanch broccoli in boiling, salted water for 1-2 minutes. remove and pat dry.
- Fill the cooled par-baked pie shell with the broccoli, scatter with the feta cheese, sun dried tomatoes and black olives.
- Top with custard and bake in 375F oven until custard is set. The custard should appear set around the outside crust and slightly jiggly in the centre, about 40 minutes.
- Allow to cool 20 minutes before slicing.
- Quiche is good 1-2 days in the refrigerator, alternatively, wrap in plastic wrap, then foil, and freeze for up to 2 months. Ideally thaw in the refrigerator, and gently warm at 350 for 20-30 minutes before serving.
PASTRY DOUGH: (this recipe makes enough for 2 crusts, so you can have one in the freezer!)
400g cake & pastry flour (or 3 cups)
1 tsp salt
250g cold unsalted butter (or 1 cup)
3⁄4 cup ice cold water
- In the bowl of a food processor pulse the flour, salt & butter until it resembles chickpeas.
- Add water, and pulse until it resembles grainy parmesan cheese
- Pour crumbly dough onto a work surface and bring together with your hands.
- Divide the dough in half & form into discs. Wrap and freeze one of them.
- Roll the other dough and form into a pie plate. Cover & chill for 30 minutes before parbaking.
Pulse the flour, salt and butter until they are large chickpea sizes of butter.