Tahoe-Truckee recipe: Greek quiche — an Easter morning treat
TRUCKEE, Calif. — I gave up trying to feed my kids Easter breakfast years ago. Yes, this may be because I don’t have any kids, but, believe me, I’ve got plenty of nieces and nephews with frustrated aunts and uncles who couldn’t get their little tykes to sit down and eat unless they chopped up a Peep and put it in their granola. (Not too bad, really. Though I prefer a corn candy omelet.)
Relax and realize that when you wake up your children with a basket of chocolate, it’s all over. It is like an a.m. Halloween and they didn’t even have to go door to door and ask for treats.
So let them go for it. Watch them climb the doorjambs and then experience a sugar crash before noon. And while your adorable progeny are running around looking for hard boiled eggs they will never eat, make yourself a nice Easter quiche and a couple stiff Mimosas.
This Greek quiche is by far the easiest I have ever come across and also the most flavorful with the kalamata olives, feta cheese and tarragon giving it a perfect kick. Don’t know why I didn’t think of it. Probably because I was too busy stealing little Timmy’s Snicker Eggs while he wasn’t looking. (So much easier when they are 18-months old.)
I got this recipe from Sheri and Mack McDaniel, owners of The Glenshire Store at 10095 Dorchester Drive in Truckee, and I shouldn’t be surprised she blended these ingredients together — these folks really know how to stock a shelf. In their charming establishment they offer everything from gourmet to practical to prepared dishes. It’s a classic general store right out of Mayberry RFD, except for the killer wine selection and other delectables.
As for the quiche, it will hold fine until the next morning. To reheat, just place the quiche on a cookie sheet and then put it a pre-heated oven of 325-350 degrees. Cook for 15-20 minutes. I don’t like to microwave it because the crust will sog and there will be enough sogging of energy by the end of your day.
Greek quiche ingredients:
8 ounces fresh spinach, cooked, drained and chopped
1/8 tsp. grated nutmeg
1/2 tsp. tarragon
1 tbls. fresh squeezed lemon juice
dash white pepper
2 tbls. chopped fresh parsley
9-inch pastry shell that has been baked five minutes
1/2 cup feta cheese
1/4 cup pitted kalamata olives, cut into quarters
1/2 cup plain Greek yogurt
1/4 cup cream
Preheat oven to 350º. Combine spinach with nutmeg, tarragon, lemon juice, salt and pepper to taste, and parsley; spread on bottom of pastry. Sprinkle cheese and olives on top. Beat eggs lightly with yogurt. Add cream and blend well. Pour over spinach mixture.
Bake for 45 minutes, or until set. Serve hot, cold or at room temperature. Great served cold or at room temperature with a nice chunky tomato and cucumber salad tossed with a vinaigrette.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your most secret recipes, kitchen “must-haves” and food news at email@example.com.
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