Mediterranean Quiche Duo with Cucumber-Chickpea Salad

Sun-dried tomatoes and spinach flavor these 2 quiches – one to share and one to gift away.  Recipe courtesy of Ashley Covelli from Big Flavors for a Tiny Kitchen.

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Servings 4 - 6 servings
Prep Time 30 minutes
Cook Time 45 - 50 minutes
Submitted By Ashley Covelli from Big Flavors for a Tiny Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 - 6 servings
Prep Time 30 minutes
Cook Time 45 - 50 minutes
Submitted By Ashley Covelli from Big Flavors for a Tiny Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For crust:
  1. In a large bowl, combine flour and salt. Cut in shortening thoroughly with a pastry cutter or fork. Sprinkle in water, 1 tablespoon at a time and stir together until all of the flour is moistened and dough can be gathered into a ball. Form 2/3 of the dough into a large, flattened round and the remaining 1/3 into a smaller, flattened round.
  2. Sprinkle a light layer of flour on a large, clean work surface. Using a floured rolling pin, roll the large round of dough until the it's about 2 inches larger than your pie plate. Lightly fold the dough into quarters and transfer it to the pie plate. Unfold the dough and ease it into the pan and crimp the edges as desired, trimming off any excess dough. Prick the bottom of the pie shell several times with a fork. Repeat this process with the smaller round of dough to form the smaller pie. Preheat oven to 350°F. Place the 2 unbaked pie crusts side-by-side on a large, rimmed baking sheet and set aside.
For filling:
  1. Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until fragrant and starting to soften, 2-3 minutes. Add spinach and season with nutmeg, salt and pepper. Cook, stirring occasionally, until the spinach wilts down. Remove from heat. While the spinach cools, beat eggs and milk in a large bowl. Stir in Parmesan cheese.
  2. Place 2/3 of the spinach mixture on the bottom of the large pie crust, spreading it out into an even layer. Place remaining 1/3 on the small crust. Sprinkle sun-dried tomatoes over top. Gently pour egg mixture on top, add a little more cracked black pepper on top of each and bake for 45-50 minutes, until eggs are set. Remove from oven and let stand a few minutes before slicing.
For salad:
  1. In a medium bowl, toss together chickpeas, cucumbers, oil, vinegar, dill, parsley and feta. Season with salt and pepper to taste.
  2. Serve slices of quiche with salad alongside.
Recipe Notes

Makes 1 (9.5-inch) and 1 (5-inch) quiche.

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