Monday, 2 November 2009

Greek Quiche

Homemade crust and feta cheese make this a great quiche. I make quiche similar to how I make pizza -- try out different toppings and cheeses!! Whatever you have on hand.

Crust
3 cups white flour
1 tsp salt
1 cup Crisco shortening, at room temperature
3/4 cup water (divided)

Filling
1 cup fresh mushrooms, sliced
1/2 green pepper, diced
1/2 cup red onion, diced
1 Roma tomato, diced and seeded
1/2 cup black olives, sliced (optional)
3/4 cup Feta cheese, crumbled
6 eggs
1/4 cup milk or light cream
1/2 cup water
1/4 cup fresh Parmesan cheese, grated

Prepare crust: Mix flour and salt together. Add Crisco and mix with a pastry blender or two knives until it resembles coarse crumbs. Add water 1/4 cup at a time. Do not add too much water at one time. Blend with hands and form into 3 separate balls. Place dough in fridge for 1 hour before rolling. The remaining 2 dough balls can be wrapped in Saran wrap, put into a Ziploc freezer bag and frozen for later use.

Prepare quiche: Preheat oven to 400F. On a lightly floured surface, roll out dough to fit pie plate. In a small skillet, saute mushrooms, green pepper and red onion until onion is soft. Sprinkle vegetables, tomato and black olives (if using) evenly over crust. Sprinkle with feta cheese.

In a small bowl, combine eggs, milk and water. Mix well. Pour over vegetables and feta in pie shell. Sprinkle Parmesan cheese over top. Bake for 10 minutes. Decrease heat to350F and continue baking for 30 minutes more or until eggs have set. Serve with a Greek salad.

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