Greek Quiche

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Greek Quiche

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1 & 1/2 cups Plain Flour
8 tbsp Butter
5 tbsp Water ice water
a pinch Salt
4 Egg
1/2 cup Milk
150 g Feta Cheese
1 fillet Chicken Breast
50 g Bacon
1 medium Leek
1/2 tbsp Parsley dried
1/2 tsp 4 Seasons Pepper

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  • 2 h
  • Serves 4
  • Medium


Yes, I know it sounds strange and probably now you are rolling you eyes saying “what does a quiche have to do with Greece” but let me tell you that they can have a lot in common. Let’s start by saying that I love making quiches and I like to try out a lot of combinations. So practically for this recipe I took the filling of a Greek pie, added some other salty stuff, replaced some herbs and poured everything in a pie crust. And trust me, this is one of those experiments that you want to write in your recipes notebook and give it to your kids when they start making meals for themselves.

Rich and creamy, covered in feta cheese, spiced with leek, salted with bacon and crisped with chicken, this Greek Quiche is a dinner that you can fix for your family or friends when you want to impress them with a new cuisine experience. It doesn’t need a lot of attention and it’s very fun to make. And to eat. Especially to eat.

TIP: to be more efficient cut everything and prepare your working space while the dough is resting in the refrigerator.

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The Crust

This is just a normal pie crust and I used it before in Lemon and Meringue Pie and Bacon and Cheese Quiche. All you have to do is cut the cold butter in small pieces and mix it with the flour, using your fingers. Lift the mixture in the air and crush it between your fingers, until you obtain a grainy flour. Add the water spoon by spoon and form a ball. Wrap in plastic foil and refrigerate for 1 hour, until it hardens enough to be easy to roll.


When it's ready, place the ball it on a lightly floured surface and roll gently until you obtain a thin sheet. Place it in the tray pressing with your fingers until you manage to cover the walls and the bottom. As you can see in the picture I have a very high tray, so to avoid having too much crust I let the dough slide from the sides. But just to be sure, cover the walls of your tray.


Cover the bottom with baking paper and put some pie weights or beans, like I did, and bake for 10 minutes at 200 C, or until pale golden. The ideal situation is too cover the walla with beans as well, so the crust doesn't puff, but as you can see in the photo I didn't have enough, but my crust turned out just fine. Let it cool off and remove the beans or the weigths and put it back in the oven for another 5 minutes to dry it to perfection.


The Quiche

In a clean bowl mix eggs with milk, salt and pepper. Cut the leek in thin slices and the bacon in small cubes. Crumble and drain the feta. Grab a pan, fill it with water and boil the chicken for 5-8 minutes, than try to pull it apart or cut it in thin, long, stripes.


Heat a pan and fry the bacon until almost crispy. Add the leek on top and stir fry for 2-3 minutes. Remove from the pan and drain the fat with a sift. Do not discard the fat.


In the same pan fry the chicken and add the fat that you just drained from the leek and bacon. Brown the meat and let it cool off.


When the crust is ready add on the bottom a layer of leek and bacon. Put the feta on top and add the chicken at last. Pour the egg and milk mixture over all the layers and top with parsley. Bake at 180 C for 30 to 45 min, checking with a toothpick. If you cut it and you notice that there it too much juice in it put it back in the oven for 10 more minutes. But keep in mind that because of the feta this quiche will have a more "runny" consistency. Let it cool off before you start dividing between plates, so the cheese can harden a bit. Serve with a good portion of salad with green lettuce and paprika.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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