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The Greek Quiche Recipe: Artichokes, Kalamata Olives, Sun-Dried Tomatoes, & Feta

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I am so unbelievably overdue on this recipe it’s almost embarrassing.

A Greek style quiche, stuffed with artichokes, olives, and sun-dried tomatoes, where each bite is more tempting than the last.

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.

The Greek Quiche with Artichokes, Kalamata Olives and Feta

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.

The Greek Quiche with Sun-dried Tomatoes, Olives, Artichokes and Feta C

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.        

The Greek Quiche Sun-dried Tomatoes, Artichokes, Olives and Feta

One final thought on this pie plate of amazingness. While it tastes incredibly decadent and looks like you spent hours in the kitchen, it’s actually really healthy and super easy to make. The farm fresh eggs add the perfect protein component, the kalamata olives gives you a dose of healthy fats, and the filling is simply a boatload of fiber filled veggies, herbs and feta cheese. Since it is made with lovely whole food ingredients, it will leave you feeling satiated and comfortably full long after it’s gone.

The Greek Quiche with Artichokes, Kalamata Olives, Sun-Dried Tomatoes & Feta
Serves 6
A Greek style quiche, stuffed with artichokes, olives, and sun-dried tomatoes, where each bite is more tempting than the last.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 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
  2. 1 Tbsp. Olive Oil
  3. 1 Medium Red Onion
  4. 2 cloves Garlic
  5. 1/4 cup Sun-dried Tomatoes, roughly chopped
  6. 1/4 cup Kalamata Olives, roughly chopped
  7. 1 cup Artichokes,marinated in oil, roughly chopped
  8. 1/2 cup Feta cheese, crumbled
  9. 1 cup Milk of choice, I've used Almond, Soy and Cow's Milk
  10. 4 eggs
  11. 3 Tbsps. fresh Oregano
  12. 1/4 tsp .Salt
  13. 1/2 tsp. Pepper
Instructions
  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. 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.
  5. Add the onions, garlic and sun-dried tomatoes to the prepared quiche crust. Top with 1/2 cup feta cheese.
  6. Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover everything.
  7. Put in 350 degree oven and bake until top just starts to turn golden brown, about 40 minutes to an hour.
  8. Remove from oven and enjoy.
Notes
  1. 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.
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
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.

Looking for other quiche recipes? Try one of these.

Broccoli Cheddar Quiche

Broccoli Cheddar Quiche

Apple Gouda Quiche

Apple Gouda Chili Quiche

Apple Gouda Chili Quiche

Pesto Summer Squash & Zucchini Quiche

Pesto, Summer Squash and Zucchini Quiche

Pesto, Summer Squash and Zucchini Quiche

What’s the most unusual quiche you’ve eaten? What’s your favorite quiche ever eaten? Do you prefer your quiche hot or cold? 

Comments

  4. Amanda @ .running with spoons. says

    Can we still be friends if I admit that I don’t like olives either? And that artichokes scare the bejeezus out of me because they remind me of cactuses which remind me of that time I came within an inch of losing my life after almost tripping into a huge cactus patch in the dessert as a little kid? The struggle is real, friend. That being said, I would totally eat this. Hot, cold, in a house, with a mouse, etc, etc 😉
    Amanda @ .running with spoons. recently posted…. thinking out loud #90 .My Profile

    Reply

  7. Megan @ Skinny Fitalicious says

    I’m weird like your hubby too. I don’t dig the olives, but I will eat them oddly enough on a pizza. No idea??? But I do love me some artichokes. They are amazing as is this recipe! I made a quiche with quinoa last month. It was just a bunch of leftovers I tossed in with some eggs and miraculously came out tasty but alas that is what I love about eggs. Your photos are amazing!!!
    Megan @ Skinny Fitalicious recently posted…Chocolate FrappuccinoMy Profile

    Reply

  9. Khushboo says

    YUM…I can’t decide which ingredient I love most- all my faves in one! I have never made quiche crust at home but if you say it’s easy, I’m trusting you..and will hold you to it if it’s not ;)! I wouldn’t mind eating The Greek with A Greek…please & thank you!
    Khushboo recently posted…Sick week recapMy Profile

    Reply

  11. Kirsten says

    Meghan,
    This quiche has everything going for it–all my favorites! I’ve even taken to buying the block of feta in brine from Costco–so I’ve got loads of it standing by. Now if I could turn my copious tomato haul into sun dried tomatoes I’d be set. Or just sub fresh de-juiced tomatoes . . .
    Lovely–well worth the wait.
    Kirsten recently posted…Apple Fig ChutneyMy Profile

    Reply

  13. Brittany says

    Can we still be friends if I tell you I’ve never liked quiche? I don’t really like eggs (or eat them for that matter) and the idea of a quiche has always just…weirded me out. That’s OK though because I am sure there is something I eat that weirds you out to make us even. Let me know when you discover what that is.
    Brittany recently posted…Early Morning ConfessionsMy Profile

    Reply

  17. Sarah Pie says

    YUM!!! I’m so excited to finally see this recipe up 🙂 Even if olives are totally not my thing everything else in here sounds amazing! Not to mention the pictures are gorgeous.

    Reply

  19. Mandi says

    Oh there’s nothing better than a beautiful quiche and this looks like it’s just up my street! Might try it with fresh tomatoes as I often find sun dried tomatoes to be a bit too salty. Thanks for sharing 🙂

    Reply

    • Meghan says

      That sounds just as delicious. I’m a fan of salty, so tossing in olives and sun-dried tomatoes was right up my alley. If you do it with fresh tomatoes, let me know how it turns out.

      Reply

  20. Terry Alvarado says

    Hi Meghan! I made this Saturday morning for a hostess party and it was an amazing hit! Everyone loved it! I followed your tip about preparing the crust (you were right about that…SUPER easy!) and cooking the vegetables the night before – what a time saver! I did have a minor panic moment though and wanted to check with you about it. The recipe omits exactly when to add the olives and artichokes, so I decided to add them when I added the sun-dried tomatoes and garlic. Thankfully that seemed to work just fine and like I said EVERYONE really loved this dish! If that isn’t when the olives and artichokes should be added will you please let me know? Thanks again for a GREAT dish!

    Reply

    • Meghan says

      First, I am so glad you made the quiche, and second I’m thrilled you all loved it. It’s one of my favorites and packs such a flavor punch, especially when you know when to actually add all the ingredients. GAH! Thank you for letting me know that minor (cough, cough major) oversight. I’ve updated the recipe to avoid similar embarrassment into the future. You understand. THANK YOU!

      Reply

  21. LFK says

    I made this once with fresh oregano, and it was delicious. However, this time I couldn’t find fresh oregano and used dried. The usual ratio of fresh to dried herbs is 3 to 1. I added a tablespoon of dried oregano and sauteed it with the garlic. Alas, I found the oregano to be overpowering. I was thinking maybe a half to 3/4 tsp might be better. I was wondering if you had any thoughts here?

    Reply

    • Meghan says

      I’m happy to hear you’ve made this quiche more than once, although I’m sorry the dried oregano didn’t work out as well. Dried to fresh herbs can be a finicky thing and I find the 3 to 1 ratio doesn’t hold up for all herbs. I would try one teaspoon (as opposed to a tablespoon) of dried oregano instead. 1/2 to 3/4 of a teaspoon should work too, although it’d be a little less potent. If you make it again, please let me know. I’d love to get your feedback. 🙂

      Reply

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