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Greek Quiche

An easy, cheesy quiche featuring Mediterranean flavor favorites making it perfect to serve for brunch or dinner.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast
Cuisine: Mediterranean
Servings: 6


  • 1 pre-made refrigerated 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, drained & 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


  • 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!
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the cooked quiche from the oven and let rest for a minute or two before slicing and serving. Enjoy!


recipe adapted from Whipped