Mediterranean strata quiche
0
- Prep Time30 mins
- Total Time30 mins
- Makes6 servings
© Royalty-Free/Masterfile
Ingredients
1 large red or yellow onion
2 tbsp olive or vegetable oil
2 garlic cloves, minced
1/2 sweet bell pepper, preferably red
2 cups cubed Italian bread, preferably day-old
3/4 cup crumbled feta
1/2 cup pimento-stuffed green olives
5 eggs
2 cups milk, preferably 3.25%
1 tsp dried oregano leaves
1/4 tsp freshly ground black pepper
Instructions
Preheat oven to 350F (180C). Coat a 10-inch (25-cm) quiche pan or deep 10-inch (25-cm) pie plate with cooking spray or vegetable oil. Peel onion, cut in half, then thinly slice.
Heat oil in a large frying pan set over medium heat. Add onion and garlic. Stir often for 5 minutes. Increase heat to high and stir frequently until onion takes on a golden colour, from 3 to 5 more minutes. Meanwhile, thinly slice pepper, then cut into 1-inch (2.5-cm) pieces. Add pepper and stir from 1 to 2 minutes. Remove from heat.
Cut bread into 1/2-inch (1-cm) cubes and measure out 2 cups (500 mL). Stir into warm onion mixture along with feta. Drain olives well, then measure out 1/2 cup (125 mL) whole olives. Thickly slice, then stir into onion mixture. Turn mixture into quiche pan. Pat down.
In a large bowl, whisk eggs with milk, oregano and pepper. Pour evenly over onion mixture. Bake in centre of 350F (180C) oven until a knife inserted in centre of quiche comes out fairly clean and bread around edges is brown and crispy, from 35 to 40 minutes. Let stand for 10 minutes before serving.
Nutrition (per serving)
Calories 255, Protein 12.1g, Carbohydrates 17.8g, Fat 15.3g, Fibre 1.9g, Sodium 621mg.
Stratas consisting of layers of cheese, eggs and bread are a hostess's best friend because they are easy to build and usually designed to feed crowds of at least eight or more. This smaller quiche pie version is perfect for a family brunch or meatless dinner. As it bakes, the bread forms a pretty crust around the edge.
Make ahead
Completely prepare quiche but do not bake. Cover with plastic wrap and refrigerate for up to 1 day. Remove from the refrigerator and leave at room temperature for 30 minutes before baking, following directions above.