Greek Vegetable Quiche
Betsy Nelson
Updated Sep 20, 2016
Kalamata olives and crumbled feta give the traditional breakfast quiche a delicious Greek-inspired twist.
Greek Vegetable Quiche
- Prep Time 20 min
- Total 60 min
- Servings 6
- Ingredients 13
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
- 3/4 cup chopped roasted red bell peppers
- 3/4 cup diced roasted zucchini
- 2 cups fresh spinach or 1/2 cup thawed frozen chopped spinach, squeezed to drain
- 1/2 cup chopped pitted kalamata olives
- 1/4 cup chopped green onions (4 medium)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 4 eggs
- 1 1/4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese (2 to 3 oz)
Instructions
-
Step1Heat 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.)
-
Step2Bake 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.
-
Step3Press 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.
-
Step4Bake 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.
Nutrition
270
Calories
17g
Total Fat
8g
Protein
22g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 150
- Total Fat
- 17g
- 25%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 0g
- Cholesterol
- 145mg
- 48%
- Sodium
- 610mg
- 26%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 5g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 30%
- 30%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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