News / Greek Quiche
Got Eggs? It's spring, so our hens are getting busy and we have a glut! Here's Gio's second idea of what to do with a surplus of eggs. Today he made us Greek Quiche. While there are more than 4 ingredients to this recipe, it's still fairly simple for a young cook to prepare. I've found that implementing the "Mise en Place" technique of having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking is very helpful when teaching kids how to cook. To be clear, he did all his own prepping. I'm basically the paparazzi and am available as questions come up. FYI: goggles aren't optional. Makes for lots of smiles in the kitchen, even if onions don't bother you too much.
So what goes into this quiche?
1 cup milk
3 tablespoons flour
2 tablespoons melted butter
2 tablespoons minced garlic
1 cup drained, cooked, chopped spinach
1/2 cup minced red onion
1/4 cup minced kalamata olives
1 cup feta cheese
1/2 cup grated pecorino romano cheese
2 dashes of pepper
1 puff pastry sheet by Pepperidge Farms
Preheat oven to 350 degrees. Use middle rack.
Combine eggs, milk, melted butter in bowl. Whisk together.
Add in the red onion, garlic, olives, spinach. Stir together using a spoon. Add a couple of dashes of pepper.
Next, place a Pepperidge Farms puff pastry sheet in a 9" ceramic pie plate and pat the bottom down.
Then fill the puff pastry with the quiche mixture.
Now the fun part! Using slices of red onion, decorate the top of the quiche. Completely optional, but the cooked onions add to the flavor and look nice. Gio made a flower decoration on his today.
Pop the quiche in pre-heated oven for about 45 minutes.
Let stand for at least 10 minutes. Serve warm. Makes wonderful leftovers-- IF you have any left over! Almost tastes better the next day!