Copy Cat Taziki’s Greek Lemon Chicken Soup

There’s nothing quite as cozy, or as comforting, as a hot bowl full of chicken noodle soup. The traditional Greek version swaps noodles for rice, and adds a refreshing bit of tangy lemon with savory spices. This version is a spot on copy cat from one of our favorite cafe’s, so you too can enjoy a heaping helping of Taziki’s Greek Lemon Chicken Soup.

Copy Cat Taziki's Greek Lemon Chicken Soup

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Greek Quiche

I could easily eat Greek (or Mediterranean flavored ) food all day, every day. Not even joking.

I have yet to come across another flavor pallet, that is not only bursting at the seams and win robust favors jam-packed into every single bite, but all-around pretty healthy as well.

(I’m sire they’re out there, I just haven’t fallen for em yet.)

Greek Quiche

Quiche for dinner, you say? But with all that egg-y ness how can it be? The salty feta, the tangy olives, the juicy, sun dried tomatoes, the marinated artichoke, and all the traditionally Greek seasoning palette make for a Mediterranean flavor fest in every bite.

Greek Quiche 3

The egg is just the glue that binds it all together, and it doesn’t detract or disappoint. Far from it. Somehow it manages to get even better with every bite.

Greek Quiche

Greek Quiche 2

1 pre-made Quiche/Pie Crust
1 tbsp olive oil
1 medium red onion, diced
2 cloves of garlic, minced
a heaping 1/4 cup of Sun-dried tomatoes (packed in oil), roughly chopped
1/4 cup Kalamata Olives, or regular black olives, roughly chopped
1 cup Artichokes,marinated in oil, roughly chopped
1/2 cup Feta cheese, crumbled
1 cup of milk
4 eggs
3 tbsp fresh Oregano, diced, or 3 tsp dried oregano
1/4 tsp salt
1/2 tsp pepper

Directions

1. Unroll/roll out the people made pie crust and place it evenly into a 9 ” pie pan. Use your fingers to gently crimp the edges. This step is purely meant to be aesthetically pleasing, and totally optional!
2. In a medium-large skillet, add the olive oil over and heat over medium to medium high heat. Once hot, add in the diced onions and cook until they just start to turn translucent, or about 6 minutes. Add in the minced garlic and sun-dried tomatoes and let them cook together for a few minutes longer. Remove the skillet from heat, add in the olives, artichokes stirring everything together, and let the mixture rest.
3. While the veggie mixture is cooking, in a small bowl, whisk together the eggs, milk and spices. Add the cooked veggies to the prepared quiche crust. Top with the crumbled feta cheese.
4. Gently pour the egg mixture over top of the veggies, and don’t worry if it doesn’t quite completely cover everything or if it swamps the veggies, either way it will turn out fine.
5. Bake the quiche at 350 degrees for about 40 minutes to an hour, or until the top just starts to brown. When a toothpick inserted in the center comes out clean, everything is completely cooked through.
6. Remove the cooked quiche from the oven and let rest for a minute or two before slicing and serving. Enjoy!

Do you share our love of all things Greek? Or Mediterranean flavored? Here’s a few other ideas you might like:

Greek Chicken Burger Sliders with pickled red onions and a lemonmint yogurt dressing 3

Greek Chicken Burger Sliders with Pickled Red Onions & Greek Yogurt Sauce

Greek Spinach Feta Chicken Pockets

Greek Spinach Feta Chicken Pockets 

4 Sons 'R' Us: Greek-Style Oven Fries

Greek-Style Oven Fries

Greek Chicken Burger Sliders with pickled onions & Greek yogurt sauce

Greek is one of our (the hubs and I’s) favorite kinds of food. The sons are a bit more leery of the foreign flavors. On those rare evenings he and I are able to get out alone, we’ve been known to hunt down new Greek places to try. Our favorites are usually the little hole in the wall joints, that are almost always the most authentic. I especially love coming home and trying to replicate the flavors and dishes we’ve found.

A lot of the ingredients in these sliders we often find in many of the Greek wraps we’ve tried, along with either grilled chicken, grilled gyro meat, or Kafta (spiced lamb). It may not be a silver platter, but I love the way these flavors are bundled together and served on a slider bun. For these, the buns ARE the silver platter.

 Greek Chicken Burger Sliders with pickled red onions and a lemonmint yogurt dressing 3

Another thing to love (especially with 4 hungry, hungry hippos boys to feed)? These dense burgers are protein packed, making every bite count, and exploding with flavor from healthy condiments and ingredients.

Greek Chicken Burger Sliders with pickled red onions and a lemonmint yogurt dressing

Healthy! With mint, parsley, feta, bell peppers, they’re then topped with pickled red onions and a tangy Greek yogurt sauce. Holy yum!

Greek Chicken Burger Sliders with pickled red onions and a lemonmint yogurt dressing 2

Don’t be overwhelmed when you glance at the recipe or ingredients list. Yes, it does look like a lot. Yes, it is a lot. BUT, moving in the steps as we’ve broken them down keeps it from being overwhelming. And then end result is so worth it. And, it can even be made ahead of time if your dinner hour is usually the dinner rush.

These are totally unique little burgers, that deliver an awesome flavor combo. It will be an instant hit with whoever eats it, whether it’s for a regular dinner, a pretty party app that’s packing a flavor punch, or something you plan to debut at your first summer BBQ.

Greek Chicken Burger Sliders

Greek Chicken Burger Sliders with pickled red onions and a lemonmint yogurt dressing 3

recipe originally from The Nutmeg Nanny

For the quick pickled red onion:
1/4 cup apple cider vinegar
2 tsp brown sugar
3/4 tsp kosher salt
1/2 cup water
1/2 thinly sliced large red onion

For the Greek yogurt sauce:
1 (6 oz) plain Greek yogurt
1 tbsp lemon juice
2 garlic cloves, minced
1 tbsp finely minced parsley
1 tbsp finely minced mint
1/2 tsp kosher salt

For the chicken burgers:
1 lb ground chicken
1/4 cup crumbled feta cheese
1 tbsp finely minced mint
1 tbsp finely minced parsley
1/4 cup finely diced red bell pepper
1/4 tsp salt
1/4 tsp ground black pepper
baby spinach, optional
6-8 slider buns

Directions

For pickled red onion:
1. In a small bowl whisk together vinegar, brown sugar, salt and water. When the sugar & salt are totally dissolved in the mixture, add the onion and let it sit on the counter for at least an hour.

2. Store leftovers in the fridge with a little bit of the pickling juice.

For Greek yogurt sauce:

1. In a small bowl add everything and mix together. Keep in the fridge until ready to use.

(Keep in mind the burgers contain feta cheese which will add a bit of salt to the finished sandwich)

For chicken burgers:
1. In a large bowl add ground chicken, cheese, mint, parsley, red bell pepper, salt and pepper.

2. Using your hands, mix everything together until thoroughly combined. Divide meat mixture into 6 – 8 slider sized burgers.

3. Over medium heat, cook on the grill until the inside of the burger is no longer pink. {If you do not have a grill you can pan fry the burgers in one tablespoon of olive oil.}

4. To assemble the burgers add Greek yogurt sauce to the top and bottom of the bun, add burger, baby spinach (if using) and a few pickled red onions.