Greek Style Quiche

This meal cannot be easier! If you have already made my mushroom and leek quiche than this will be a breeze. It uses the same method, I just swapped out for different ingredients. And this time I used a store-bought crust, so don’t feel guilty!

I love making this quiche because it is something I can make in the beginning of the week, and eat it all week long. It is also great for entertaining. I used artichokes, portobello mushrooms, red onion and roasted red peppers. Oh, and don’t worry, I topped it with LOTS of feta.

If you like Greek veggies and feta than you will be gossiping about this quiche all week long.

Greek Style Quiche

Yield: 6-8 servings

INGREDIENTS:
1 store bought pie crust
6 eggs
1/2 cup milk
4 artichoke hearts, quartered, from can in water, drained
1 large portobello mushroom, sliced
1/4 red onion, thinly sliced
1/4 cup roasted red pepper, from jar in water, drained
1 tsp Italian seasoning 
1 tbsp fresh dill
1/4 cup shredded mozzarella cheese
2 tbsp feta, crumbled 
Salt/pepper, to taste

 DIRECTIONS:

1. In a pan drizzled with olive oil, sauté the mushrooms and onions until soft. Add Italian seasoning, salt and pepper and sauté another minute. Add in the artichokes and roasted red pepper. Add fresh dill. Turn off heat and set aside.
2. In a bowl, place eggs and milk, salt and pepper. Mix until combined. 
3. In the bottom of the quiche crust, fill with the vegetable mixture. 
4. Sprinkle shredded cheese over the vegetables. 
5. Pour egg mixture over the vegetables until it fills the quiche crust. 
6. Scatter feta cheese crumbles on top of the quiche. 
7. Put quiche on top of a baking pan and place in oven. Bake at 375 degrees for 30-40 minutes or until eggs are set and cooked through. Enjoy!