Ingredients Jump to Instructions ↓

  1. 1 Pie crust - thawed

  2. 3 Eggs

  3. 1 1/2 cups 355ml Milk

  4. 1/4 cup 15g / 1/2oz Onion - sliced

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1/8 teaspoon 0.6ml Pepper

  7. 1 -- ¥

  8. 1 Chopped frozen spinach - thawed and drained

  9. 1/4 cup 59ml Ripe olives - pitted and sliced

  10. 1/2 teaspoon 2 1/2ml Rosemary

  11. 1/2 teaspoon 2 1/2ml Mint - crushed

  12. 1 cup 146g / 5.1oz Mozzarella cheese - shredded

  13. 1/2 cup 73g / 2.6oz Feta cheese - crumbled

  14. 1 tablespoon 15ml Flour -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line pie crust with foil and bake at 450 degrees for 5 minutes. Remove foil and bake another 5-7 minutes. While crust is baking, stir together eggs, milk, onion, salt and pepper. Stir in the spinach, olives, rosemary, mint, cheeses and flour (if used). Pour into pie crust. Bake at 375 degrees for 35-40 minutes or until done (eggs should not be watery). Remove and let cool 10 min. (Taken from Cooking Light Magazine ) NOTES: Greek quiche! Brandon and I do like a good quiche and this is an awesome recipe. It adds a new variation to an old favorite for us. Quiche doesn't cost much to make. Only the cheese is expensive depending on how much you use. Sometimes we use a little more than the recipe calls for. For more variety, try substituting the spinach for broccoli and adding mushrooms. You can also make your own pie crust, but for time constraints, I suggest you use the frozen pre-made ones from the store. We can usually get close to two meals out of one quiche (if served with a side dish of veggies or bread). So eat and enjoy. Breakfast is no longer just a morning meal!


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