I’ve been inspired by our week in Rhodes, Greece. This Greek Quiche is so simple yet spectacularly tasty. It combines all the things I love from some of our delicious dishes from our visit to the island.
It’s so colorful, and the blend of sweet peppers, salty olives, and tangy feta makes it one of my go-to meals that pleases everyone. I just made it this morning for the second time this week. Shuki and Julie, my International friends, and Julie’s two sons, Dom and Toby, came for brunch. There was nothing left.
Just a couple of notes before you get started. This recipe can be adapted to your liking by using different herbs and seasonings. Just be creative!
You can use my gluten-free pastry recipe or store-bought gluten-free pastry. I’ve made it with both and got raving reviews. You can also use a flour-based pastry crust. Just be sure to place the prepared baking dish with the crust in the fridge while you prep. The colder the better.
- I used a lamb seasoning that contained salt, garlic, rosemary, thyme, cumin, marjoram, pepper, sage, chili, and cinnamon. You can do a pinch of the separate ingredients or add your own flavors.
- I also had couscous seasoning that I did a couple of grinds of into the recipe. It had all the lamb seasoning, plus coriander, oregano, and star anise. It’s up to you, but be sure to add at least some garlic, possible italian seasoning, and rosemary!
- I used bärlauch pesto. This is wild garlic leaf pesto. You can use regular basil pesto.
- It calls for feta cheese, but you can also add a bit of your favorite cheeses if you like!
- This recipe calls for 1/2 cup of coconut cream milk, but you can use real cream or regular milk.
- You will need a medium-sized bowl, a smoothie blender or a normal blender, and a quiche pan lined with baking paper. Most importantly, prep! So get chopping. This will speed things up.
Greek Quiche
June 24, 2026
: 8
: 30 min
: 30 min
: 1 hr
: Easy
Ingredients
- Quiche Pastry
- My recipe, your recipe, or store-bought. Prep it in the baking dish and refrigerate it while you prep.
- Egg Mixture:
- 8 eggs
- 1/2 cup coconut cream milk
- 1 tablespoon of Bärlauch or Basil pesto
- 1/2 tsp lamb seasoning or your choice of Greek seasonings
- 1/4 tsp couscous (optional)
- 1/4 tsp chili pepper flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- Veggies & Goodies
- 200g feta
- 1/2 cup kalamata olives, diced
- 1 green onion stalk, white part only, diced
- 1 small sweet orange & yellow sweet peppers diced
- 3-4 pepperoncini
- 1/2 cup smoked bacon or cooked ground sausage (optional)
- 1 medium tomato or 1/4 cup diced dried tomatoes
- 100 g baby leaf spinach
- 4-5 sliced mushrooms
Directions
- Step 1 In your smoothie blender or regular blender, place all the ingredients for the egg mixture. Blend well and set aside.
- Step 2 Cut the stems off the spinach and the mushrooms, and set both aside.
- Step 3 Break up the feta cheese and place it in the medium-sized bowl.
- Step 4 Cut the ends off the pepperoncini and shake out the juice, then dice and place in the medium bowl. If using a fresh tomato, slice, remove the seeds, pat dry, dice, and place in the medium bowl.
- Step 5 Dice all the other veggies, and place them in the bowl. Now, pour the egg mixture over the bowl and stir it!
- Step 6 Remove the cold pastry crust from the fridge. Cover the crust with the sliced mushrooms. Then cover the mushrooms with the spinach. This helps to keep the crust from getting soggy.
- Step 7 Pour the egg mixture over the spinach.
- Step 8 Cook at 200 °C (395 °F) for 30 minutes on the middle rack. If you have a fan cooking function, use 180 °C. (350 F).
- Step 9 Once the top is puffy and a bit toasted, remove from the oven and set on a rack to cool. Once it is cool enough to handle, you can lift the quiche out of the pan using the baking paper. Leave it on the cooling rack. When ready to serve, slide it onto a decorative serving plate. Enjoy!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.