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Prep time
10 minutes
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Cook time
30 minutes
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Makes
12-15 slices
Author Notes
This quiche has the perfect crust-to-egg ratio for crust lovers and with feta, pickled onions, cherry peppers and kalamata olives is a crowd pleaser! —Hailey Matesic
Ingredients
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2
pie crusts (store bought is easiest!)
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1/4 cup
mozzarella, shredded
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1/2 cup
pickled red onions or non-pickled red onions sliced thinly
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6 ounces
crumbled feta
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6.6 ounces
kalamata olives, chopped
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1/4 cup
cherry peppers, chopped
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12
eggs
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4 ounces
heavy cream
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salt & pepper, to taste
Directions
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Heat the oven to 350.
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Line baking sheet with parchment.
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Smush your prepared pie crusts into the pan, triming the crust to lay flat around the lip of the pan.
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Par-bake with pie weights or pierce the crust before placing it in the oven for about 8 minutes.
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Add olives, feta, cherry peppers and onions to egg mixture; stir to combine. Set aside.
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Remove crust from oven and immediately sprinkle with the mozzarella.
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Pour the egg mixture into the pan and bake about 25 minutes or until the center is set.
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Allow to cool for about 5 minutes before slicing and serving hot; or, allow to cool and serve at room temperature.
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