Bringing together the flavors of a traditional Greek salad into this Greek Quiche. Filled with sautéed red onions, green bell peppers, oven roasted tomatoes and feta cheese – this quiche is delicious served warm or room temperature!
One of my favorite memories growing up was waking up to the smell of my mom cooking up a storm first thing in the morning. She loved to cook and I always felt like her inspiration came out full force in the springtime. Spurred by beautiful weather, fresh produce and a love of brunch food meant some delicious eats on Saturday and Sunday mornings.
Our special weekend brunches weren’t an every weekend thing, so when they happened made them extra special. I still recall the smell of popovers from the oven and the texture of the crust on my mom’s quiche. Even with the recipe in hand, I still can’t replicate it to this day. Some people just have that magic pastry dough making gift and she for sure has it!
When I started planning my Spring Garden Party Menu I absolutely knew that quiche needed to be a part of it. Easy enough to prepare ahead of time, simply delicious served warm or room temperature and with and unlimited number of combinations for the fillings.
In this Greek Quiche I decided to make a play on the traditional Greek Salad compromised of green bell peppers, tomatoes, cucumbers, red onions, chunks of feta cheese – all with a generous dusting of dried oregano. As you scroll through the ingredient list you’ll immediately see no cucumbers, while it is a big part of the salad the thought of cooked cucumbers did not appeal to me and the biggest quiche fail is adding is soggy ingredients. So I subbed the cucumber for bacon. It’s a win win situation.
The key to a successful quiche and no soggy bottom is making sure to pre-cook all your fillings ahead of time. Go ahead and take care of this while your pastry dough is chilling in the refrigerator. The longest part is roasting those tomatoes but it’s worth it as it brings out the sweetness and all those juices that you don’t need seeping back into the quiche.
The next part is blind baking the pastry crust. Don’t skip this step and keep and eye on things to make sure your edges don’t brown too much. Most of the time we tend to under bake the crust figuring that the rest will finish up once the filings and custard are placed inside. Guess what happens when something wet hits a half baked crust? It turns soggy. You want that crust to be totally baked through and just barely brown before moving on to the next parts. The best way to figure it all out is by touch – yes it’s hot but I’m not asking you to put your palm down on the tart pan! Use your fingertips and your eyes. Does it looks or feel dry? Does it look matte and not shiny anymore? Then you’re good to move on!
Our Spring Garden Party continues all week long! Check back on the dates below for more recipes for a delicious party!
Tuesday April 18 – Spring Garden Party Menu
Sunday April 23 – Greek Quiche
Tuesday April 25 – Prosciutto and Melon Zucchini Noodle Salad
Thursday April 27 – Raspberry Frangipane Tartlets
Tuesday May 5 – Rosé Aperol Spritz