Greek Quiche with Artichoke, Kalamata Olives, Sundried Tomatoes, Oregano and Feta Cheese

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Greek Quiche with Artichoke, Kalamata Olives, Sundried Tomatoes, Oregano and Feta Cheese

Ingredients

  • Greek Quiche with Artichoke, Kalamata Olives, Sundried Tomatoes, Oregano and Feta Cheese
  • Serves 8
  • This makes a great breakfast or brunch.
  • 1 premade 9-inch pie shell
  • 1 tablespoon butter or olive oil
  • 1 small onion, chopped
  • 1 cup artichoke hearts, drained and roughly chopped
  • 1/4 cup sundried tomatoes, roughly chopped
  • 1/4 cup Kalamata olives, roughly chopped
  • 3 teaspoons fresh oregano or 1 1/2 teaspoons dried thyme
  • 2 eggs + 2 yolks
  • 1 cup milk
  • 1 cup cream or half and half
  • salt and pepper to taste
  • 1 cup feta cheese

Instructions

Preheat oven to 375.

In a sauté pan over medium high heat, add butter and sauté onion until lightly browned, about 6 minutes. Allow to cool.

Scatter onion, artichoke hearts, sundried tomatoes and olives over pie shell. Pour egg mixture over vegetables and scatter feta cheese over top of quiche.

Meanwhile, in a bowl, add eggs and yolks, milk, cream or half and half, oregano, salt and pepper and mix well and pour over vegetables.

Place on bottom rack in oven. Bake for 30-35 minutes or until lightly browned and puffed. Remove and allow to set for 5 minutes before serving.

Can be served hot or room temperature.

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