Greek-style Feta and Graviera Quiche with Bacon
This Greek-style Quiche is made with kourou phyllo filled with feta, graviera cheese and some bacon.
Quiche, pronounced keesh, is a French, savoury open tart consisting of pastry crust, filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Discover a new twist I made to this French favourite with Greek cheeses.
The sound "sh" does not exist in the Greek language, so most of the Greeks pronounce it as Kiss Lorraine. When I first heard of this dish, many years ago, I always visualized a kiss going with this recipe 🙂
To make the quiche I used store bought pastry called Kourou, which is a Greek short-crust pastry, which is suitable both for savoury and sweet creations.
I bought the Kourou before the holidays, as I was intending to make a turkey pie with the leftover Stuffed Turkey, but after thawing the pastry, we decided that we wanted a curry with the leftover turkey.
As I had already thawed the phyllo pastry, I had to use it. I did not have enough cheese to make a classic Greek Tyropita, so I decided to make a Quiche, using ingredients I had at home.
The package has two sheets of phyllo, so I used one for the quiche and I made an apple pie with the other.
The sheets are rectangle, so on both sides they were longer than the other two sides. I did not want to cut it around the rim, so I crimped* it on the two sides.
In the quiche I added some of my Gourmet Salt I made with mint, which added a very subtle taste of peppermint, which pairs well both with feta and graviera.
If you don't have any salt with peppermint, you can add regular sea salt and crumble ½ teaspoon mint.
The quiche was easy to make and my family loved it. It was light and the combination of these two Greek cheeses with bacon made it divine.
Leftovers were great, which we enjoyed during brunch the next day.
If you want to make the dough from scratch, you can use my Basic tart shell, or Kourou pastry.
Greek-style Feta and Graviera Quiche with Bacon
Quiche, pronounced keesh, is a French, savoury open tart consisting of pastry crust, filled with eggs, milk or cream, and cheese, meat, seafood or vegetables Discover a new twist I made to this French favourite with Greek cheeses.
Ingredients
- 1 Kourou Phyllo or Basic Tart Shell or Kourou Pastry
- 50 grams (2 slices) of Bacon, cut into smaller pieces
- 200 grams feta
- 175 grams graviera, grated
- 4 large Eggs
- 200 ml light Cream
- ½ teaspoon coarse Sea Salt with Peppermint
- Freshly grated black pepper
Instructions
- Whisk the eggs with a hand mixer.
- Add cream, feta, graviera, salt and pepper and mix.
- Stop and press with mixer paddles to break feta into smaller pieces.
- Brush the tart pan with olive oil.
- Line a 23 cm / 9 inch tart pan with the kourou phyllo.
- Gently empty the mixture over the phyllo.
- Add the bacon on top.
- Crimp the edges.
- Preheat the oven to 180oC / 350o F and bake for 30 minutes or until the phyllo is golden on top.
- Let it rest for ten minutes and then cut into slices.
Notes
In order to crimp the pastry, use both hands and twist the leftover phyllo inwards, over the rim of the pan to create a scalloped effect.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 290Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 147mgSodium 574mgCarbohydrates 18gFiber 1gSugar 8gProtein 12g
Tarts:
Some more Sweet and Savoury Tarts
The Best Chocolate Honey Baklavas Tart
Baklavas is one of the best Greek desserts, which is a rich, sweet pastry made of layers of phyllo, filled with chopped nuts with spices among the layers and drenched with syrup.
Old Fashioned Apple Pie
This Old fashioned Apple Pie is absolutely the best homemade apple pie because it has a flaky, buttery crust and a lightly-spiced cinnamon flavour apple pie filling.
Fig Newtons Pasta Frolla (or Pasta Flora)
Pasta Frolla is an Italian shortbread pastry tart, similar to the one we call Pasta Flora, in Greece. The word "pasta" means dough and "frolla", as explained to me by my friend Simona, means tender in Italian, as it is a very flaky dough.
Sausage and Onion Tart with easy Corn Meal Crust
This sausage and onion tart is very easy to make as the crust is made with an easy corn meal batter.  Don't be fooled by the picture. It is neither a Pizza nor a Tart.  I call it a tart as I baked it in a tart pan and it looks like a tart.  It's more like a Greek open faced pie, which we call "plastos".
PIN FOR LATER
Kopiaste and Kali Orexi,
Your quiche sounds very good and I love it!! It is OK to eat it once in a while and even a small piece is OK 😀
Thanks Val, everything in moderation.
Hi Ivy, This quiche looks amazing. Personally, I think "kiss" is a much more fun name for this dish - very cute!
I loved your blog site. Passed by accidentally but stopped by to read. Its fascinating. Greetings to you from Botswana.
Hi Anamika. Thanks for passing by. Shall visit your blog as well. Thanks
Hola Ivy. Great job!!! I love feta! Have a great day!
Hi Ivy your quiche sounds amazing! 😀
Rosie x
Hi Nuria, thanks.
Hi Rosie, I just got your comment. Thanks
Hi Ivy! So glad you made the quiche. It's one of my favorites but have never made it with feta. Will try it next week!
Hi Nicole, I am glad you like quiche and hope you will try it.