This Mediterranean-style quiche is perfect for breakfast and brunch. Serve alongside a fresh green salad or roasted potatoes.
Ingredients
- 1 store-bought pie dough disk
- 5 eggs
- ½ cup heavy cream
- 1 cup Athenos Crumbled Traditional Feta Cheese
- 2 tbsp chopped sun dried tomatoes
- ½ tsp kosher salt
- Cracked black pepper
- Arugula, for topping
Method
- Blind Bake the pie shell: Preheat the oven to 375 F. Unroll your pre-made (or homemade) pie dough disk into a 9-inch pie or tart pan. Trim or flute the edges of the pie dough so they don’t overhang. With a fork, prick the bottom of the pie dough all over to ventilate. Place a piece of parchment paper over the pie dough and add 1 cup of dried beans or raw rice on top. Bake for 20 minutes, or until the dough is slightly golden. Remove from the oven and cool.
- In a medium bowl, whisk eggs, heavy cream, feta cheese, sun-dried tomatoes, kosher salt and cracked black pepper together until smooth.
- Assemble the quiche: Pour in the egg mixture and spread into one even layer.
- Bake for 30-35 minutes, or until the center is set and no longer jiggles.
- Let the quiche cool for 10-15 minutes. Serve warm or at room temperature, with fresh greens for topping.