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Greek quiche

Recipe from: 3/19/1998 12:00:00 AM
Ingredients 13
Servings 6


  • 1
    quantity shortcrust pastry, prepared in a 28 x 20-cm rectangular loose-bottomed ribbed pie dish and
  • 10
    olive oil
  • 1
    red onion, thinly sliced
  • 2
    cloves garlic, crushed
  • 1
    yellow pepper, seeded and thinly sliced
  • 250
    cherry tomatoes, halved
  • 150
    black olives, stoned and halved
  • 2
    wheels feta cheese, diced
  • salt and freshly ground black pepper
  • 3
    extra-large eggs, whisked
  • 125
  • 30
    chopped fresh parsley


40-45 min
Preheat the oven to 190 ºC. Heat the oil and sauté the onion and garlic until tender. Add the pepper and sauté for another 3 minutes. Place the tomatoes in a mixing bowl and add the onion mixture. Stir in the olives and half the feta cheese and season well with salt and black pepper. Whisk the eggs, milk and parsley together. Spoon the tomato mixture into the prepared pie crust and pour over the egg mixture. Sprinkle the remaining feta cheese on top and bake for about 40-45 minutes or until the filling is golden brown and set. (Cover the quiche with aluminium foil if the top becomes too brown and the filling has not yet set.) Serve hot or cold. Serves 4-6.

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