CNY A Taste of Utica Greek Quiche

by Joanne on March 28, 2010

“Very easy to make and very good!”


This is a vegetarian recipe so you can imagine how excited I was to try this one from our book “A Taste of Uticataste book examiner We have entered another chapter and this one is all about  Breakfast and Brunch.


The recipe is found on page 47 and is posted by Jo Giacovelli. 


  • 1 ready made pie crust, thawed (or make your own)
  • 3 eggs
  • 1 1/2 cups milk (* next time, I would reduce the milk to 1 1/4 cups).
  • 1/4 cup sliced onion
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 of a 10 oz pkg. of chopped frozen spinach, thawed and drained (*Apple Crumbles used all 10 oz – love spinach!)
  • 1/4 cup sliced, pitted ripe olives
  • 1/2 tsp rosemary
  • 1/2 tsp mint (crushed)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 1 TBS flour (optional)

Line pie crust with foil and bake at 450 F for 5 minutes.  Remove foil and bake another 5 – 7 minutes.  When done, remove from oven and reduce heat of oven to 375 F.

While crust is baking, stir together the eggs, milk, onion, salt and pepper.  Stir in the spinach, olives, rosemary, mint, cheeses and flour (if used).  Pour into baked pie crust and bake the entire quiche at 375 F for 35 – 40 minutes (my quiche took 60 minutes) or until done (eggs should not be watery).  Remove and allow to cool for 10 minutes. 


For variety, try substituting broccoli for the spinach and adding mushrooms.


“I Remember Tantillo’s well… I lived at Lansing and Mohawk then Morris St. I remember buying the nickel comic books with the covers torn off and always could eat a pint of Tally-Ho Chocolate Marshmallow ice cream…ah the good ole days…”  by Don Marino




Print Friendly, PDF & Email


Previous post:

Next post: