Greek Vegetable Quiche
Kalamata olives and crumbled feta give the traditional breakfast quiche a delicious Greek-inspired twist.
Ingredient
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 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)
Direction
- 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.)
- 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.
- 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.
- 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.
