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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.)

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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6

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
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)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.)
  • 2 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.
  • 3 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.
  • 4 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.

EXPERT TIPS

Expert Tips

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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