Artichokes, sun-dried tomatoes, and feta cheese are all stars in this Greek Quiche with Whole Wheat Crust!
It’s been a little quiet over here, hasn’t it? I mean, I’ve tried to get out at least one new recipe a week along with the meal plan, but it definitely isn’t my usual 2-3 recipes a week on top of the meal plan.
Truth is, I actually have quite a few recipes sitting in WordPress and ready to share with you. It’s just I am having the hardest time finding anything that feels of substance to talk about.
Between the state of our nation and the state of my heart, I have been in no mood to write. While I’ve seen a lot of bloggers really take hold of their political views and start to use their blogs to advocate for what they believe in, that’s not what I want my little piece of the internet to be about. But it feels weird not to talk about it, y’know?
It’s also hard as a blogger to know where to draw the line when it comes to talking about personal topics. Obviously this is an individual decision and I feel like I tend to stray away from writing about anything too personal. That said, when I’m trying to write a blog post but my mind is too full of other things, my writing becomes distracted and boring. I’ve hit “Publish” way too many times in the past few months not being 100% proud of what I’ve written because I’ve just been too mentally exhausted to care.
On top of that, I’m going through a job change that has proven to take a bigger toll on me than I anticipated. While the change is what’s best for my family, I have some amazing coworkers who I am going to miss so much. I’ve also been juggling still working at that job while on-boarding at two new places that I’ll be working on-call. Needless to say, it’s been a lot to handle.
So hang with me over the next few weeks, friends. I’m not going anywhere but I also don’t want to crank out recipes with more mindless chatter. I want this to be a place that is authentic.
But I digress – onto the food.
This quiche, you guys! I’ve been dreaming up this quiche for months: a Greek quiche filled with veggies like onions, sun-dried tomatoes, artichokes, and spinach, and all in a homemade whole wheat crust. Sounds delicious right?
It was just as good as I hoped it would be. I absolutely loved all of the simple flavors from the veggies and if you look at the recipe you’ll see I didn’t even use any herbs aside from a sprinkle of fresh parsley on top! All of the flavor is from the vegetables. I absolutely love it.
A note about the crust. While you can definitely use a store-bought crust for this, this crust is definitely worth the extra 10 minutes! I adapted a recipe from King Arthur and it was surprisingly easy and so tasty. It uses white whole wheat flour which gives you the nutrition of whole wheat flour but keeps the pie dough light and not dense like whole wheat flour would.
This quiche was delicious for breakfast, dinner, or lunch. It reheats for leftovers really well and it also just as good cold from the refrigerator which makes it perfect for hosting a brunch, or lunches throughout the week!
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!