-
Prep time
10 minutes
-
Cook time
30 minutes
-
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
Continue After Advertisement
Ingredients
-
2
pie crusts (store bought is easiest!)
-
1/4 cup
mozzarella, shredded
-
1/2 cup
pickled red onions or non-pickled red onions sliced thinly
-
6 ounces
crumbled feta
-
6.6 ounces
kalamata olives, chopped
-
1/4 cup
cherry peppers, chopped
-
12
eggs
-
4 ounces
heavy cream
-
salt & pepper, to taste
Directions
-
Heat the oven to 350.
-
Line baking sheet with parchment.
-
Smush your prepared pie crusts into the pan, triming the crust to lay flat around the lip of the pan.
-
Par-bake with pie weights or pierce the crust before placing it in the oven for about 8 minutes.
-
Add olives, feta, cherry peppers and onions to egg mixture; stir to combine. Set aside.
-
Remove crust from oven and immediately sprinkle with the mozzarella.
-
Pour the egg mixture into the pan and bake about 25 minutes or until the center is set.
-
Allow to cool for about 5 minutes before slicing and serving hot; or, allow to cool and serve at room temperature.
See what other Food52ers are saying.