Greek Quiche with Whole Wheat Crust
Need a lacto ovo vegetarian side dish? Greek Quiche with Whole Wheat Crust could be an outstanding recipe to try. This recipe makes 8 servings with 356 calories, 11g of protein, and 25g of fat each. For $1.78 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is brought to you by Greens And Chocolate. If you have white whole wheat flour, butter, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. A couple people really liked this Mediterranean dish. This recipe is liked by 17 foodies and cooks. Overall, this recipe earns a solid spoonacular score of 51%. Users who liked this recipe also liked Crust-Less Quiche, No Crust Quiche, and Potato Crust Quiche.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
7.5 ounce can artichoke hearts, quartered
4 cups baby spinach, chopped
1/4 teaspoon baking powder
1/2 cup butter, cold and cut into small pieces
5 eggs
4 ounces feta cheese, crumbled
fresh parsley, chopped, for topping
2 cloves garlic, minced
2-3 tablespoons ice water
1 cup milk
2 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup sun-dried tomatoes
1 white onion, diced
1 1/4 cups white whole wheat flour
Equipment:
food processor
baking paper
plastic wrap
frying pan
whisk
bowl
oven
pie form
Cooking instruction summary:
Add flour, powdered sugar, salt, and baking powder to a large food processor and pulse a few times to combine ingredients.Add butter and pulse until the butter is almost evenly distributed, but not quite.Add orange juice, and pulse a few more times.Add water, one tablespoon at a time, pulsing in between each addition, until the dough is almost cohesive. It won't quite form a ball yet.At this point, empty out food processor onto a piece of parchment paper and fold the dough over onto itself, repeating until the crumbs all become cohesive and you can form a dough ball. If you think it is still too dry, spray it with a little water.Wrap in plastic wrap and refrigerate while you are making the quiche filling.Heat olive oil in a large skillet over medium high heat.Add onions and cook until translucent, about 5-7 minutes.Add garlic, and cook another minute.Add sun-dried tomatoes, artichoke hearts, and spinach, season with salt, and cook, stirring often, until spinach has wilted.After this is done, remove from heat.In a medium bowl, whisk together eggs and milk.First, preheat oven to 350 degrees F.Roll out crust dough into a circle that is big enough so that it will hang just a little over the edges of your pie pan.Lay into pan and then press so it is snug against the side of the pan. You can do whatever type of crust decor that you want. I did the simple crimp.Place cooked veggie mixture over pie crust bottom, then top with egg/milk mixture.Top with feta cheese.Bake in preheated oven for 55-60 minutes, until quiche is golden and middle is set. Make sure it does not seem liquid-y in the middle. If it does, bake it for another 5-10 minutes.Let sit for 10-15 minutes.Sprinkle with fresh parsley.Cut into slices and enjoy!
Step by step:
1. Add flour, powdered sugar, salt, and baking powder to a large food processor and pulse a few times to combine ingredients.
2. Add butter and pulse until the butter is almost evenly distributed, but not quite.
3. Add orange juice, and pulse a few more times.
4. Add water, one tablespoon at a time, pulsing in between each addition, until the dough is almost cohesive. It won't quite form a ball yet.At this point, empty out food processor onto a piece of parchment paper and fold the dough over onto itself, repeating until the crumbs all become cohesive and you can form a dough ball. If you think it is still too dry, spray it with a little water.Wrap in plastic wrap and refrigerate while you are making the quiche filling.
5. Heat olive oil in a large skillet over medium high heat.
6. Add onions and cook until translucent, about 5-7 minutes.
7. Add garlic, and cook another minute.
8. Add sun-dried tomatoes, artichoke hearts, and spinach, season with salt, and cook, stirring often, until spinach has wilted.After this is done, remove from heat.In a medium bowl, whisk together eggs and milk.First, preheat oven to 350 degrees F.
9. Roll out crust dough into a circle that is big enough so that it will hang just a little over the edges of your pie pan.Lay into pan and then press so it is snug against the side of the pan. You can do whatever type of crust decor that you want. I did the simple crimp.
10. Place cooked veggie mixture over pie crust bottom, then top with egg/milk mixture.Top with feta cheese.
11. Bake in preheated oven for 55-60 minutes, until quiche is golden and middle is set. Make sure it does not seem liquid-y in the middle. If it does, bake it for another 5-10 minutes.
12. Let sit for 10-15 minutes.Sprinkle with fresh parsley.
13. Cut into slices and enjoy!
Nutrition Information:
covered percent of daily need
