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Greek Quiche

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins


For the crust:

  • 1 1/4 cups white whole wheat flour
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup butter cold and cut into small pieces
  • 3 tablespoons orange juice
  • 2-3 tablespoons ice water

For the quiche:

  • 2 tablespoons olive oil
  • 1 white onion diced
  • 2 cloves garlic minced
  • 1/2 cup sun-dried tomatoes
  • 7.5 ounce can artichoke hearts quartered
  • 4 cups baby spinach chopped
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 cup milk
  • 4 ounces feta cheese crumbled
  • fresh parsley chopped, for topping


To make the crust:

  • 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.

To make the 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.

To assemble your quiche:

  • 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!