Greek Salad Inspired Quiche Food

QUICHE ME YOU FOOL! GREEK SALAD QUICHE WITHOUT THE SALAD!

Steps:

• Preheat oven to 375°.
• In large bowl, whisk eggs, milk, salt & pepper to taste. Mix in spinach, tomatoes, onion, and feta.
• Place frozen pie crust on a baking sheet and pour mixture into the crust. Bake for 45-55 minutes or until firm to the touch. Let cool and serve.

GREEK SALAD-INSPIRED QUICHE

Steps:

• Preheat oven to 375°. In a 9-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add tomatoes, green peppers and onion; cook and stir until vegetables are tender, 6-7 minutes; drain. Add spinach and garlic; cook and stir until spinach is wilted, 1-2 minutes. Remove from heat and stir in feta and olives. , In a large bowl, whisk eggs, milk, oregano, salt and pepper flakes until blended. Pour over vegetables., Bake until a knife inserted in center comes out clean, 20-25 minutes. Let stand 10 minutes before serving.

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

CLASSIC GREEK SALAD

Steps:

• Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
• Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

GREEK SALAD, THE BEST!

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

THE ULTIMATE GREEK SALAD

Steps:

• Whisk dressing ingredients together until blended.
• Season to taste.
• Drain onion from ice water and pat dry with paper towels.
• Combine all salad ingredients, except cheese, in large bowl.
• Toss with dressing.
• Sprinkle cheese over and serve.

GREEK VEGETABLE QUICHE

Steps:

• Heat oven to 375°F. On lightly floured surface, unroll pie crust. If necessary, roll out crust with rolling pin until even. Line 9-inch pie plate with pie crust; flute edge as desired with spoon or fork. Line crust with sheet of foil; fill with pie chain, uncooked rice or dried beans to keep pie crust from bubbling up. (Or do double duty and roast vegetables in foil liner while baking crust.)
• Bake about 20 minutes. Meanwhile, in small bowl, beat eggs and milk with whisk until smooth. Stir in salt and pepper; set aside. Prepare vegetables and herbs for filling.
• Press excess moisture from vegetables; place in large bowl. Add parsley and mint; toss. Arrange vegetable mixture in partially baked pie crust. Pour egg mixture over vegetables. Sprinkle evenly with crumbled cheese.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean and center barely jiggles when quiche is moved. Remove from oven; cool at least 20 minutes before cutting and serving quiche.

GREEK SALAD

Steps:

• Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
• Lightly season, then serve with crusty bread to mop up all of the juices.

NO TIME FOR QUICHE, QUICHE WITH GREEK SALAD

Steps:

• Preheat oven 375° F.
• Melt butter in a large nonstick fry pan over medium heat. Finely chop onion and add to pan as you chop. Sauté until just translucent, then remove from heat.
• Whisk egg whites until frothy in a mixing bowl.
• Add yolks, cream, milk, Bisquick and pepper.
• Whisk together until well blended.
• Add butter and onion from fry pan into egg mixtureand stir until well combined.
• Spray a 9" pie plate (glass is best) with cooking spray. Pour egg mixture into pie plate.
• Chop broccoli, into small bite size pieces and sprinkle over egg mixture in pie plate. Slice mushrooms, shrimp, or whatever you like and add to quiche.
• Grate cheeses and sprinkle over egg mixture.
• Bake in hot oven. Set timer for 45 minutes or until top is golden brown and inserted knife comes clean. Combine seasoning, oil, lemon juice, vinegar and garlic in a measuring cup.
• Whisk and set aside.
• Slice peppers into chunks adding to a salad bowl as you cut.
• Slice onion into strips and tomatoes into chunks and add.
• Slice cucumber into chunks and add.
• Add feta and olives.
• Whisk dressing once more and toss over salad to completely coat veggies and set aside in fridge
• When timer rings for quiche, remove from oven.
• Lay a few pieces of red lettuce onto serving plates, fringe- side out. Scoop some Greek salad on top and serve the quiche on the side.

GREEK QUICHE

Steps:

• In a mixing bowl, whisk the eggs, half and half, oregano, salt, and pepper.
• Stir in the spinach, mozzarella, tomatoes, green onions, and olives.
• Pour into pie shell.
• Sprinkle with feta cheese.
• Bake in a 350° oven for about 40-45 minutes OR until knife comes out clean.
• Let stand for 10 minutes; cut into wedges and serve.
• Note: I always cover the edges of a pie shell to prevent overbrowning.