Greek Easter Quiche Recipe

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This Greek Easter Quiche is greek af with its spinach, onion, mushroom, and blast of oregano. But it’s got ham in it, cuz we wanted to give it a little American traditional twist. Tbh, neither of us has ever eaten quiche at Easter time, but we hear it’s what the fancy folk do. They start off their meal with synchronized seating, all elegantly lowering themselves at once into high-backed chairs with wooden filigree carvings. They inspect the wine glasses for fingerprints and nose hairs. And once “the help” brings out this Greek Easter Quiche, the fancy folk will take one bite and be like “Greek? Greek?! How dare they call it Greek. I’ve sailed the Aegean Sea eight times and never have I tasted such confusion.” Then they’ll toss it on the floor and demand something that’s not on the menu.

PREP TIME

15 mins

COOK TIME

1 hr 15 mins

SERVINGS

8

Ingredients

  • 1 Pillsbury pre-made refrigerated pie crust
  • 2 Tbsp butter
  • 1/2 onion, diced
  • 2 cups brown mushrooms, thinly sliced
  • 2.5 oz baby spinach
  • 8 oz smoked ham, diced
  • 4 large eggs

  • 1 1/4 cups heavy cream
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp crushed red pepper
  • 2 oz block feta, crumbled

A slice of Greek Easter Quiche on a plate

COOKING INSTRUCTIONS:
Greek Easter Quiche

  1. Preheat oven to 400ºF.
  2. Roll out crust in pie dish. Using a fork, prick the bottom and sides all over with a fork. Place pie dish on baking sheet for convenience and to prevent spillage later. Bake for 10-15 minutes or until lightly golden. Remove from oven and set aside. If crust puffs up while baking, gently prick with fork to deflate. Remove from oven and lower oven temperature to 325ºF.
  3. Melt butter in a large pan over medium heat. Sauté onions until caramelized. Add mushrooms and sauté until tender. Add spinach and wilt. Remove from heat and let cool for a minute or two.
  4. In a medium bowl, whisk the eggs. Whisk in heavy cream, oregano, salt, pepper, and crushed red pepper until well-combined.
  5. In the pie crust, layer in half the spinach/mushroom mixture, half the ham, then repeat. Top with feta. Pour egg mixture over everything.
  6. Bake quiche at 325ºF for 50-55 minutes or until set and lightly golden. Remove from oven and let rest for at least 10 mins before serving.

PAIRINGS:
Greek Easter Quiche

Pinot Noir

Sauvignon Blanc

Sparkling Brut

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