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Greek Vegetable Quiche

greek vegetable quiche Breakfast Greek
Greek Vegetable Quiche
  • Prep 20 min
  • Total 60 min
  • Servings 6

Kalamata olives and crumbled feta give the traditional breakfast quiche a delicious Greek-inspired twist.

Updated September 20, 2016

Ingredients

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 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)

Steps

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  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
150
% Daily Value
Total Fat
17g
25%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
610mg
26%
Potassium
270mg
8%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
5%
Sugars
5g
Protein
8g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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