Greek-Inspired Quiche!

Greek-Inspired Quiche!

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

4 eggs
1/2 cup cream
3/4 cup milk
1 tsp Diamond Crystal Kosher Salt
1/2 tsp Dijon mustard

1⁄2 head broccoli, small florets, blanched
200 g feta cheese, cut into small cubes
2 sun-dried tomatoes, roughly chopped
8 Kalamata olives, pitted and cut in 1⁄2

  1. Par-bake pie crust:  Preheat oven to 425F.   
  2. Top pie crust with a piece of parchment paper and pie weights (or dried beans). 
  3. 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)
  4. 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.
  5. Allow crust to cool completely before filling.  
  6. Prepare the Custard: Thoroughly mix together all custard ingredients, using an immersion blender or blender. Set aside.
  7. Prepare the filling: blanch broccoli in boiling, salted water for 1-2 minutes.  remove and pat dry.   
  8. Fill the cooled par-baked pie shell with the broccoli, scatter with the feta cheese, sun dried tomatoes and black olives.  
  9. 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.
  10. Allow to cool 20 minutes before slicing.
  11.  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

  1. In the bowl of a food processor pulse the flour, salt & butter until it resembles chickpeas.  
  2. Add water, and pulse until it resembles grainy parmesan cheese 
  3. Pour crumbly dough onto a work surface and bring together with your hands.  
  4. Divide the dough in half & form into discs.   Wrap and freeze one of them.  
  5. Roll the other dough and form into a pie plate.  Cover & chill for 30 minutes before parbaking.  
  6. Pulse the flour, salt and butter until they are large chickpea sizes of butter.

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