Wow. it’s getting hotter and hotter day by day. But since I moved from LA to Seattle, it’s not that bad because it gets cooler every night here in Seattle, so my beautiful sleep is guaranteed every day;)
Since it’s summer, my appetite look for something nice to eat in summer. Eggplants, zucchinis, tomatoes seems perfectly ripe, so let’s make greek quiche!
Buttery flavored crispy quiche bottom and savory summer veggies, salty feta’s mellow taste makes your dinner table perfect! 🙂
- 65g unsalted butter
- 160g all purpose flour
- 2 tablespoon soy milk
- 1 tablespoon oregano
- ½ teaspoon garlic powder
- Some salt
- 1 medium eggplant – slice crosswise
- ½ medium zucchini – slice crosswise
- 3 tablespoon sun dried tomato – chopped
- 3 large eggs
- Some olives
- ½ cup plain yogurt
- 3 tablespoon feta cheese crumbs
- Some salt and pepper
- Some fried oregano
- Preheat oven 400 degree
- Create dough
Mix all ingredients for quiche bottom and knead well.
- Create quiche botton
Spread dough by using rolling pin. Transfer it to baking pan and prick it to make some holes. Transfer it in oven and bake for about 10 min. After it’s baked, let it cool until it is touchable.
- Prepare filling
While baking bottom, beat egg and mix it with yogurt, feta cheese. Sprinkle some oregano, salt and pepper.
- Build pie
On quiche bottom, line up eggplant, zucchini and sprinkle sun dried tomatoes. Pour filling. Place olives.
- Bake quiche
Set oven for 350 and bake the quiche for about 20~ 30 min.
Enjoy cooking, and please don’t forget to drink water during cooking in the hot kitchen!