Crustless Greek Quiche

by Food Hound on April 13, 2014

in Breakfast, Main Dishes, Vegetarian

Post image for Crustless Greek Quiche

There are delicate, silky quiches you would eat at a ladies’ luncheon wearing white gloves and sipping champagne.

Then there is this Greek Quiche.

The basics are still there: eggs, cream, you bake it in a pretty dish.  But this one is positively trashed up with vegetables- not vegetables that blend into the background, but things like sun-dried tomatoes and artichokes that scream ‘taste me I am delicious!!!’… and I’m pretty sure no one wants a screaming quiche at a ladies’ luncheon where white gloves are present.

But before you think this is some classless egg dish, just look at those feta slabs on top.  Hello, gorgeous!!

I kept the crust out because (a) I find quiche crusts completely lackluster and expendable, and (b) it gives you more room in the pan for eggy, Greek goodness.  This quiche is a meal, and a quick, low-effort meal at that.  It’s a sweet brunch idea, and an even sweeter dinner idea because eggs for dinner = BRILLIANT.

Speaking of brilliant, did you see the feta slabs??

Crustless Greek Quiche
 
Serves: 4-6
Ingredients
  • 8 eggs
  • ½ c heavy cream
  • Kosher salt and freshly ground black pepper
  • 1 T olive oil
  • ½ red onion, finely chopped
  • 1 (6-oz) jar marinated artichoke hearts, finely chopped
  • ¼ c chopped pitted kalamata olives
  • ¼ c chopped sun-dried tomatoes (packed in oil)
  • 2 T chopped fresh basil
  • 4 oz feta (crumbled, or in block form and cut into ½” slices)
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, mix the eggs, cream, ½ tsp salt, and ¼ tsp pepper. Set aside.
  3. Heat the olive oil in a small skillet over medium heat. Saute the onion for about 5 minutes, or until softened. Remove from heat, and add artichokes, olives, tomatoes, and basil. Stir to combine.
  4. Spread the vegetables evenly in the bottom of a greased 8- or 9-inch pie plate or quiche pan. Re-whisk egg mixture briefly to redistribute seasonings, then pour over the vegetables. Top with crumbled or sliced feta. Bake for 25-30 minutes, or until top is puffed and golden. Allow quiche to cool for about 10 minutes before slicing and serving.
Notes
This quiche is definitely more loaded with goodies than the average quiche, so if you want a silkier texture (aka less guts, more creamy egginess), reduce the amount of artichoke, tomatoes, olives, etc., according to your preference. But I love it as is, and I think you will, too. It reminds me more of a frittata, which is actually the recipe (Greek Frittata from the Wheat Belly Cookbook) that served as inspiration for this one. I just liked the prettiness factor of the quiche form better.

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