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Eggland’s Best Savory Greek Quiche

Courtesy of Eggland's Best

Servings: 8

Full of flavor and easy to make, impress your guests with a savory Greek quiche.


  • 1 frozen pie crust, 9-inch
  • 4 Eggland’s Best eggs
  • 1 7oz. container of Greek yogurt (2%)
  • 1 cup milk
  • 1 green onion, chopped
  • 1 cup eggplant, cubed
  • 1/4 cup sun dried tomatoes
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup kalamata olives, sliced
  • 1 Tbs. dried Greek oregano (or regular oregano)
  • 1 dash each, salt and pepper

Nutritional Information

  • Calories (kcal) : 195
  • Fat (g): 12
  • Cholesterol (mg): 190
  • Sodium (mg): 474
  • Carbohydrates (g): 15
  • Fiber (g): 1
  • Protein (g): 6


  • Heat oven to 350ºF.
  • Peel eggplant and cut into cubes. Arrange on a non-stick baking sheet (or a sheet lined with a silicone baking mat) and bake for 5-10 minutes, or until lightly browned and soft; remove when done and set aside.
  • Prepare frozen pie crust according to package instructions, or if using a refrigerated pie dough, prepare according to package instructions and arrange in 9-inch pie plate. If package instructions require pre-baking, bake crust and set aside.
  • In a large bowl eggs, yogurt, cheese, salt, oregano, and milk and blend well.
  • In a separate bowl, combine olives, onion, tomatoes and set aside.
  • Arrange eggplant cubes in the bottom of the pie crust, and pour eggs over evenly.
  • Sprinkle vegetables evenly on top of egg mixture.
  • Bake for 20-30 minutes, or until eggs are set and a knife inserted into the middle comes out clean.

Serve with a mixed greens salad.


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