Even though I know breakfast is an important way to start the day right, I usually don’t eat upon waking. Don’t get me wrong, I always eat breakfast in the morning, but it is something pretty light and it is at least an hour after getting up. My lack of hunger first thing in the morning is one of the reasons the breakfast division of my recipe collection is way thinner than every other recipe category. But I am actively making an effort to enlarge the portion of my repository of recipes dedicated to breakfast items. This is one I’ve recently added to the section.
This is perfect for the first meal of the day when hosting a group. It feeds 6 and is full of savory vegetables, all combined into a crustless quiche. It is based on the elements of a traditional Greek salad. Called horiatiki, the salad features tomatoes, cucumbers, red onion, green bell pepper, olives, and feta cheese and is dressed with red wine vinegar, olive oil, and fresh oregano. While cucumbers and dressing are present in the salad, they are not incorporated into this quiche. Spinach is added to the dish, contributing to veggie count. It goes very well with the other ingredients, especially the feta cheese. Even though I am not a fan of olives, this is my choice for a breakfast to serve to visiting relatives and friends!
Greek Salad Quiche
Greek Salad Quiche (adapted from tasteofhome.com) Total Time Required: 50 minutes, Prep Time: 20 minutes, Bake Time: 20 minutes, Standing Time: 10 minutes, Yield: 6 servings
Ingredients:
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 2/3 cup finely chopped green pepper
- 1/2 cup thinly sliced red onion
- 2/3 cup chopped fresh spinach
- 2 garlic cloves, minced
- 1 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives, sliced
- 6 large eggs
- 1 cup milk
- 1 tablespoon minced fresh oregano
- 2 tablespoons sliced fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Directions:
Preheat oven to 375°F. In a 9-inch ovenproof skillet, heat the oil over medium-high heat. Add the tomatoes, green peppers, and onion to the skillet and cook, stirring, until the vegetables are tender, about 6 – 7 minutes. Drain the liquid from the skillet.
Sauté the tomatoes, green pepper, and onion.
Add the spinach and garlic and cook, stirring, until the spinach is wilted, 1 – 2 minutes.
Add the spinach and garlic to the pan.
Remove the pan from the heat and stir in the feta and olives.
Stir in the feta and olives.
In a large bowl, whisk together the eggs, milk, oregano, basil, salt, & pepper flakes until blended. Pour the egg mixture over the vegetables in the skillet.
Whisk together the eggs, milk, oregano, basil, salt, & pepper flakes and pour it over the veggies.
Bake in the preheated oven until a knife inserted in center comes out clean, 20 – 25 minutes.
Bake the quiche until the center is set.
Let the quiche stand for 10 minutes before serving.
Allow the quiche to stand before cutting.
A good breakfast starts the day off right! ~Linda
Greek Salad Quiche (adapted from tasteofhome.com) Total Time Required: 50 minutes, Prep Time: 20 minutes, Bake Time: 20 minutes, Standing Time: 10 minutes, Yield: 6 servings
Ingredients:
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 2/3 cup finely chopped green pepper
- 1/2 cup thinly sliced red onion
- 2/3 cup chopped fresh spinach
- 2 garlic cloves, minced
- 1 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives, sliced
- 6 large eggs
- 1 cup milk
- 1 tablespoon minced fresh oregano
- 2 tablespoons sliced fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Directions:
Preheat oven to 375°F. In a 9-inch ovenproof skillet, heat the oil over medium-high heat. Add the tomatoes, green peppers, and onion to the skillet and cook, stirring, until the vegetables are tender, about 6 – 7 minutes. Drain the liquid from the skillet. Add the spinach and garlic and cook, stirring, until the spinach is wilted, 1 – 2 minutes. Remove the pan from the heat and stir in the feta and olives.
In a large bowl, whisk together the eggs, milk, oregano, basil, salt, & pepper flakes until blended. Pour the egg mixture over the vegetables in the skillet.
Bake in the preheated oven until a knife inserted in center comes out clean, 20 – 25 minutes. Let the quiche stand for 10 minutes before serving.