Greek Quiche

Often, there are days when I am so busy running errands around town that I completely forget about planning dinner. (Raise your hand if you’re with me!) That’s what I thought…

When I find my back up against the wall in regards to dinner preparation one of three things usually ends up happening: 1) I order a pizza from one of the many fabulous pizzerias in our neighborhood; 2) I make pasta and get complaints from the kids; 3) I get really creative and pull together a quiche and feel like I’ve accomplished something great!


This recipe is a recent creation blending some favorite Greek flavors and coincidentally a new favorite go-to recipe. I like to make two at once, this way the family can enjoy one for dinner and enjoy the other for breakfast or lunch the next day. To cut corners I use a prepared piecrust, which makes the entire process pretty quick.

For breakfast, serve alongside hash-browned potatoes or with a simple salad for lunch or dinner.


1 (9-inch) refrigerated or frozen piecrust

2 tablespoons olive oil

1 onion, finely chopped

½ cup mushrooms, sliced

¾ cup zucchini, sliced thin

¾ cup Loucaniko sausage, (or any spicy cooked sausage), diced

¼ teaspoon ground nutmeg

¼ teaspoon salt

Pepper to taste

4 eggs

¾ cup half and half

½ cup canned or jarred artichokes, roughly chopped

½ cup crumbled feta cheese

1 cup grated Swiss cheese


Preheat oven to 375 degrees. Pre-bake piecrust according to package instructions. Heat olive oil over medium high heat in a large sauté pan. Sauté onions for about 15 minutes until they are slightly browned. Add mushrooms, zucchini and Loucaniko and sauté for 3-4 minutes. Season with nutmeg, salt and pepper and set aside.


In a medium-mixing bowl beat together the eggs and half and half.

Spoon the onion and sausage mixture evenly into the piecrust. Add artichoke and sprinkle the feta and Swiss cheeses. Pour in the egg mixture. Sprinkle the top of the quiche with a little nutmeg.

Quiche-1 Quiche-2 Quiche-3

Quiche-6 Quiche-7

Bake for 1 hour or until set. Allow to cool for about 10 minutes before serving.


©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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