Greek Quiche



Since one of the Greek Sisters (Joanna) is a vegetarian, she’s always coming up with ways to make Greek dishes without meat. This recipe takes a couple of components from Greek favorites but is prepared like a quiche, which makes it easy to omit meat and easy to make. So we have potatoes from moussaka, spinach and feta from spanakopita, and eggs to hold it together like a quiche. Interesting… and delicious!


 



If you love Greek food and a good quiche, this is the recipe for you!

Serves: 4  |  Difficulty: Medium


Ingredients:

  • 2 tablespoons olive oil plus more for greasing pie plate
  • 2 to 3 potatoes, peeled & sliced into rounds
  • 1 small onion, chopped
  • 3 10-ounce boxes frozen spinach, thawed & squeezed very dry
  • handful pitted Kalamata olives, chopped
  • 3 eggs, beaten
  • 1 cup part-skim ricotta cheese
  • 1 cup crumbled feta cheese, more for topping
  • 2 to 3 Roma tomatoes, sliced
  • 2 tablespoons grated cheese

Steps:

  1. Heat oven to 350° degrees.

  2. Coat a (glass preferred) pie plate with olive oil then line the bottom and sides of pie plate with potato slices.

  3. Bake for 15 to 20 minutes to tenderize the potatoes. Remove from oven and set aside.

  4. Add olive oil to sauté pan and sauté onions until tender, not brown. Remove from heat.

  5. Combine spinach, onion and olive. Add to pie plate and spread.

  6. Mix ricotta, eggs, and feta cheese. Add to pie plate by layering on top of spinach mix. Add layer of tomatoes.

  7. Bake 20 - 25 minutes, until egg sets and a knife inserted in the middle comes out clean.

  8. Remove from oven and add extra feta, if desired, and sprinkle with grated cheese and bake 5 more minutes, or until feta melts. Remove from oven and let sit for 5 to 10 minutes.

Variation: You can use fresh spinach as opposed to frozen. Just use a 10 ounce bag of baby spinach and sauté with onion, until wilted. Drain juices and add to pie plate lined with potatoes.