Greek Quiche

For any of you who like Greek or Mediterranean-Style food, I have one word for you: Amers Deli. Okay. So that's two words but if you are ever in Brighton (MI) you've got to make a stop at Amers on Grand River. I've been craving it for a year! It's one of the big highlights for me on planning this trip home. I've only had a couple of things there (when we were in Michigan last year). They have THe BeST Pesto Tortellini and Greek Quiche ever.

I just made a Greek Quiche for the first time, last night. (Made up the recipe myself). It was really good but it wasn't the same as Amers'. And when I got home from our trip, last year, I tried to make Pesto Tortellini - good - but not the same. You've got to try it. (Amers, that is).

JENNIFER'S GREEK QUICHE

QUICK & EASY QUICHE CRUST

• 1 c. Flour
• 1/2 tsp. Salt
• 1/4 c. olive oil
• 1/4 c. ice water (I used really cold tap-water)

1. Mix flour & salt with fork.
2. In separate bowl, beat oil & water together with fork.
3. Pour into flour & mix with fork.
4. Press into 9" pie pan (I used my deep-dish baker from The Pampered Chef).
5. Fill with Quiche Mixture (recipe below) & bake at 400 degrees for 30 minutes, or until knife comes out clean.

Note: This recipe is not suitable for a pre-baked pie crust. I really liked this crust. This is the first time I've ever used it and it's nice & flaky.

QUICHE FILLING

• 3/4 c. Swiss Cheese, shredded (plus extra to sprinkle on top)
• 1/4 c. Sharp Cheddar Cheese, shredded (plus extra to sprinkle on top)

Sprinkle cheese onto crust. Then sprinkle on the following ingredients:

• 4-5 Cherry Tomatoes (more or less), sliced or cut in half (or not)
• 6-7 Kalamata Olives, pitted, and cut in half (Do yourself a favor here, make sure you buy ones without pits or seeds in them. I didn't.)

Next, saute the following ingredients until soft, about 3-4 minutes.

• 2 T. Olive Oil
• 1 T. Butter
• 3 Green Onions
• 1/4 c. sweet onions (yellow would work too).
• 1 clove garlic

Then add:

• 1 (10 oz.) pkg. frozen Spinach, thawed, drained, with excess water squeezed out.

Saute for about 2-3 minutes more, or until wilted. Then add:

• 1/8 - 1/4 tsp. black pepper, to taste (No need to measure, just crack the pepper over the other ingredients).

Let Spinach mixture cool for several minutes. Meanwhile, whisk the following ingredients together in a bowl:

• 3 Eggs
• 1 1/2 c. half-n-half
• 1/2 tsp. salt
• 1/8 tsp. pepper

Next, mix the Feta (below) into the semi-cooled Spinach mixture and add to the Egg mixture.

• 4 oz. Feta Cheese

Pour Egg mixture (with Spinach & Feta) into crust. Sprinkle with Swiss & Cheddar, to taste.

Bake for 30 minutes or until knife comes out clean. (400 degrees).