I am so unbelievably overdue on this recipe it’s almost embarrassing.
I say almost because it takes a lot for me to be embarrassed. Here, let me give you a real life scenario. Not too long ago at the office, I accidentally ice skated, in my leopard print stilettos no less, across the break room floor, spilling my giant vat of water everywhere and ultimately taking a knee. Of course, this all went down in front of a group of people who watched slow motion style as I jitterbugged my way to the ground. I didn’t even bat an eye, although I did clean up the water, which is why I’m not embarrassed to bring this no longer seasonal dish to the party and hopefully your table because you need this in your life, pronto. For real, you want in on this action.
Embarrassing incidents aside, I also really like a good challenge. So when the Hubby tells me he’s not a fan of artichokes (gasp) or kalamata olives (the horror), this is no way dissuades me from cooking with either. In fact, it makes me want to work with them more, just to prove him wrong. God forbid he let his own taste buds steer his course of edible enjoyment. Pffft, not in this house. And not when I buy giant-sized jars of artichokes and olives from Costco. Somebody has to help me eat them all and since the felines are out, the Hubby is in. It’s worth mentioning, every time I made this quiche, he turned up his nose and said, “Artichokes, gross!” and promptly went back for seconds and then thirds. Not too shabby for a man who doesn’t even like the key components.
I call this quiche “The Greek,” partially because it brings to mind muscle-bound bronzed men, an always pleasant image, and also because Artichoke, Kalamata Olive, Sun-Dried Tomato, and Feta Quiche is a bit of a mouthful, even for me, and we all know I can handle a mouthful. Thanks to the intense concentration of the sun-dried tomatoes and the wonderfully salty olives, “The Greek” is chock full of flavor. There’s no subtly here; just a smooth texture packed with the bite of artichokes and olives. Add the always assertive oregano and pair it with the silky sassiness of feta, and you’ve got yourself a winner; a Greek winner to be exact. John Stamos eat your heart out.
- 1 Quiche Crust (http://www.food.com/recipe/quick-n-easy-quiche-crust-18185) or premade, but this is the easiest crust recipe ever, so you should just make it. I promise; you can’t mess this up
- 1 Tbsp. Olive Oil
- 1 Medium Red Onion
- 2 cloves Garlic
- 1/4 cup Sun-dried Tomatoes, roughly chopped
- 1/4 cup Kalamata Olives, roughly chopped
- 1 cup Artichokes,marinated in oil, roughly chopped
- 1/2 cup Feta cheese, crumbled
- 1 cup Milk of choice, I've used Almond, Soy and Cow's Milk
- 4 eggs
- 3 Tbsps. fresh Oregano
- 1/4 tsp .Salt
- 1/2 tsp. Pepper
- Preheat oven to 350.
- Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the latter because I like my crust to be a bit more crispy.
- In medium saucepan, add 1 Tbsp. olive oil over and warm up on medium to medium high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and sun-dried tomatoes and let cook for a few minute longer. Remove from heat, add kalamata olives, artichokes and let rest.
- While the above is cooking, whisk together eggs, milk and spices: 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl or directly in your measuring cup if you like to save on dirty dishes.
- Add the onions, garlic and sun-dried tomatoes to the prepared quiche crust. Top with 1/2 cup feta cheese.
- Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover everything.
- Put in 350 degree oven and bake until top just starts to turn golden brown, about 40 minutes to an hour.
- Remove from oven and enjoy.
- If making ahead: prepare quiche crust, press into pan, cover and refrigerate. You can also cook the veggies, put in a Tupperware and refrigerate. Then when you are ready to make it, all you have to do is whisk your eggs, milk and spices and assemble. Easy-peasy.
This post is being shared with Sprint 2 The Table’s Strange But Good since I’m fairly certain most people don’t name their recipes with John Stamos in mind. It’s also being brought to the table at the following fabulous parties: She Eats Fresh Food Wednesdays, Anyonita Nibbles Tasty Tuesday’s, Hun… What’s for Dinner’s Simply Supper Tuesday’s, Buns in my Oven What’s Cookin’ Wednesday and The Novice Gardener’s Fiesta Friday.
What’s the most unusual quiche you’ve eaten? What’s your favorite quiche ever eaten? Do you prefer your quiche hot or cold?