Mediterranean Veggie Quiche
1 cup flour
1⁄2 tsp salt
1⁄4 cup olive oil
1⁄4 cup cold water
1 Tbsp. Olive Oil
1 Medium Red Onion
2 cloves Garlic
1/4 cup Sun-dried Tomatoes, roughly chopped
1/4 cup Kalamata Olives, roughly chopped
1 cup Artichokes,marinated in oil, roughly chopped
1/2 cup Feta cheese, crumbled
1 cup Milk of choice, I’ve used Almond, Soy and Cow’s Milk
3 Tbsps. fresh Oregano
1/4 tsp .Salt
1/2 tsp. Pepper
Preheat oven to 180.
Mix flour and ½ teaspoon salt with fork.
Whisk together oil and water to thicken. Pour into flour and mix with fork.
Press into 9″ pie plate and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes (if you like your crust extra crispy).
In medium saucepan, add 1 Tbsp. olive oil and warm up on medium heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and sun-dried tomatoes and cook for a few minutes longer. Remove from heat, add kalamata olives, artichokes and let rest.
While the above is cooking, whisk together eggs, milk, spices, salt and pepper in a small bowl.
Add the vegetable mixture to the pie crust. Top with 1/2 cup feta cheese. Pour egg and milk mixture over top. Don’t worry if the liquid mixture doesn’t completely cover everything.
Put in pre-heated oven and bake until top just starts to turn golden brown, about 40 minutes to an hour.
We like to sprinkle with a little fetta, fresh tomato or chopped olives to serve.