I love to make fresh chimichurri sauce with herbs from the garden. When I lived in Los Angeles, I first discovered chimichurri at a sweet restaurant my college roommates and I used to frequent in Brentwood. We’d put it on everything- bread, chicken, and steak. We could not get enough.
Finally, the chickens have returned to laying eggs on a regular basis. This is how I know spring is surely here! This week I found myself needing to use up eggs. My all time favorite way to use up eggs is to make quiche. Try serving this lighter variety quiche with a salad or a cup of soup. Either way, it’s delicious!
I was inspired last night to bake a quiche that had many flavors familiar with Mediterranean and Greek cooking. Quiche are so incredibly versatile. Anyone can easily create their own. The pie crust, eggs and milk are all necessary, the rest can be up to you. Here is what my creativity blossomed into last night. It was so good, I even had a slice for breakfast!
1 ready made pie crust (I only use Pillsbury.)
6 large eggs
1/2 cup of milk
2/3 cup of feta cheese with Mediterranean herbs (I use the Trader Joes variety.)
2/3 cup shredded Mozzarella cheese
2 tablespoons fresh basil
1/4 cup diced kalamata olives
1 1/2 cups frozen chopped spinach
1 medium tomato-diced
1 tablespoon spicy brown mustard (I used Guldens.)
1/4 teaspoon black pepper
Salt to taste
Preheat oven to 350 degrees F.
Measure out a cup and a half of frozen spinach and defrost it in the microwave. Once defrosted, in the palm of your hand take small amounts of the spinach and squeeze out all the excess water. This is necessary to prevent a watery quiche.
Line a pie plate with your pie crust.
In a medium size mixing bowl, whisk together the eggs and the milk. Next add the spinach, cheeses, tomatoes, olives, basil and mustard. Whisk until all are well incorporated and then pour into the pie crust.
Bake at 350 degrees for approximately 40 minutes, until quiche begins to brown slightly and an inserted toothpick comes out clean.
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Photo Credit: Tilly’s Nest
Preheat oven to 350 degrees
1 premade pie crust
1 cup shredded cheddar cheese
1 cup cooked diced ham
1/2 cup milk
salt and pepper to taste
1. In a glass pie plate, mold the pie crust to the bottom of the plate and mold the edges of the crust to resemble pie crust.
2. In a large separate bowl, whisk together the milk and eggs.
3. Stir the ham and cheese into the egg mixture until well combined.
4. Pour the egg mixture into the pie crust.
5. Bake for approximately 45 minutes or until cooked through and quiche is golden brown.
(If crust edges brown too quickly and start to burn, cover only those parts with aluminum foil, and continue to bake.)
Cooking times may vary based on individual ovens.
Serve with a green salad or a cup of soup.