Greek Salad Inspired Quiche Recipes

Steps:

• Preheat oven to 375°. In a 9-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add tomatoes, green peppers and onion; cook and stir until vegetables are tender, 6-7 minutes; drain. Add spinach and garlic; cook and stir until spinach is wilted, 1-2 minutes. Remove from heat and stir in feta and olives. , In a large bowl, whisk eggs, milk, oregano, salt and pepper flakes until blended. Pour over vegetables., Bake until a knife inserted in center comes out clean, 20-25 minutes. Let stand 10 minutes before serving.

Steps:

• Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
• Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Steps:

• 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.

Steps:

• Whisk dressing ingredients together until blended.
• Season to taste.
• Drain onion from ice water and pat dry with paper towels.
• Combine all salad ingredients, except cheese, in large bowl.
• Toss with dressing.
• Sprinkle cheese over and serve.

Steps:

• In a mixing bowl, whisk the eggs, half and half, oregano, salt, and pepper.
• Stir in the spinach, mozzarella, tomatoes, green onions, and olives.
• Pour into pie shell.
• Sprinkle with feta cheese.
• Bake in a 350° oven for about 40-45 minutes OR until knife comes out clean.
• Let stand for 10 minutes; cut into wedges and serve.
• Note: I always cover the edges of a pie shell to prevent overbrowning.

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.