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

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

The Greek Quiche B

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 Sun-dried Tomatoes, Olives, Artichokes and Feta C

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 Sun-dried Tomatoes, Artichokes, Olives and Feta

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 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 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/
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.

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? 

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47 Responses to The Greek Quiche: Artichokes, Kalamata Olives, Sun-Dried Tomatoes, & Feta

  1. Kaila says:

    While it might have taken you awhile to get this up, it’s absolutely BEAUTIFUL. I love the name, the flavor, and the pictures. Thanks for bringing it to FF, and have a wonderful weekend. :)
    Kaila recently posted…Homemade Jam Crafted with LoveMy Profile

  2. lindsay says:

    major props for all the layers! and the photography! looks divine… like you
    lindsay recently posted…A Fish Recipe Even Kids Will Like -Salmon Black Bean Enchilada BakeMy Profile

  3. I love this recipe! I would love to make it for a girlfriend brunch. My hubby would turn up his nose too. He can be like a kid saying he doesn’t like something even before he’s tried it!

  4. 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

  5. I. LUUUUVE. EVERYTHING. IN. THIS. QUICHE.

    That’s pretty much all I have to say because I am too busy trying to figure out how to crawl into the computer screen and make that quiche get in my mouth. Stat.
    Lina | StrictlyDelicious recently posted…Blueberry Basil Blender LemonadeMy Profile

  6. Eileen says:

    I will take two, please. :) Actually, I bet this would work well split into a bunch of cupcake molds and frozen for future quiche action. NOM etc.
    Eileen recently posted…Red cabbage curtido de repolloMy Profile

  7. 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

  8. you should be embarrassed. so embarrassed that you come spoon-feed me this in apology. and then make me these: http://www.sippitysup.com/fig-sandwich-neighborhood/.
    Laura @ Sprint 2 the Table recently posted…Oatmeal Protein Cookie BallsMy Profile

  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

  10. saucy gander says:

    This quiche sounds fabulous! My husband isn’t a huge fan of olives, but this recipe might just change his mind.. Thank you for sharing this deliciousness with Fiesta Friday!
    saucy gander recently posted…A train, a monkey and a fiestaMy Profile

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  12. 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

  13. I still need to find that text where you mentioned this quiche…definitely overdue ;)

    Although it is one for ALL seasons- eaten cold in Summer, eaten warm in Winter….or any damn excuse. How Greek of you…OPA!
    Arman @ thebigmansworld recently posted…Spill it, Sundays #37- Travel Tips and Recap- RomeMy Profile

  14. 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

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  17. Loved this combo…Happy FF
    Chitra Jagadish recently posted…Pan fried Potato spinach patty sticksMy Profile

  18. Oh wow, this looks amazing. I’m a huge (HUGE) quiche fan. Plus olives are my jam (I’ve added them to just about everything else) but never an egg dish! Love this. Thanks for commenting on my blog and giving me a chance to find yours!
    Charlotte @ Commitness to Fitness recently posted…If Socrates Had Been A Blogger (Thinking Out Loud/ Top 8 List)My Profile

  19. This looks delicious, I love the flavor combinations! I typically don’t like olives either–you will never see me eating olives out of a jar but, I can sometimes handle them in dishes (as long as I don’t get a gigantic piece in my mouth). I would totally devour this though. Yum! :)
    Nathalie C. @ Devoted Foodie recently posted…Top 5 Reasons I Love Farmers Markets!My Profile

  20. 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.

  21. Looks really good to me! But then, I’m a woman who also has Costco-sized jars of olives and artichoke hearts. And those jars can disappear pretty fast in this household.
    Mary @ Fit and Fed recently posted…Smokey Baked Yellow Eye Beans with BourbonMy Profile

  22. 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 :)

    • 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.

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