Feta, Roasted Pepper, and Eggplant Quiche
1 hr
30 min
Medium
6
Ingredients- All-purpose flour1⅓ cups
- Fine sea salt¼ tsp
- Cold unsalted butter, cubed1 stick (½ cup)
- Ice water⅓–½ cup
- Olive oil, divided3 tbsp
- Mt. Vikos Feta1 package
- Eggplant, diced (about 3 cups)½
- Fine sea salt¼ tsp
- Leek, thinly sliced and washed1
- Jarred roasted red peppers, drained and chopped¼ cup
- Chopped fresh dill2 tbsp
- Eggs4 large
- Half-and-half2 cups
- Black pepper½ tsp
Method- Step01
Preheat oven to 400°F. For the crust, combine flour and salt, then work in the butter with your fingertips until it is in pea-sized pieces.
- Step02
Add ice water a little at a time, stirring with a fork, until the flour is just moistened and comes together when squeezed.
- Step03
Roll out on a floured surface into a round 1 inch larger than a 9-inch pie dish. Transfer to the dish, press into the corners, fold the overhang under, and crimp the edge. Refrigerate 1 hour.
- Step04
Line the crust with parchment and fill with pie weights or dried beans. Bake until slightly browned, about 25 minutes. Remove the weights and parchment and reduce oven to 375°F.
- Step05
Heat 1 tbsp oil in a large nonstick skillet over medium. Add the eggplant and salt and sauté until just tender, 5–7 minutes.
- Step06
Add the leek and sauté 5 minutes more. Off heat, stir in the roasted peppers, dill, and feta.
- Step07
Whisk together the eggs, half-and-half, and pepper. Place the crust on a baking sheet, scatter in the feta, then the vegetable mixture, and pour in the egg mixture.
- Step08
Bake 35–40 minutes until just set with a slight jiggle in the center. The quiche will continue to set as it cools.
Made With Intention
PDO certification means what you're holding is the real thing — made in Greece, from Greek sheep and goat milk, by Greek hands.
Why Authentic Matters
True Greek feta is PDO certified and crafted exclusively from sheep and goat's milk — producing the bold, tangy flavor and crumbly texture that only an authentic recipe can achieve.
