You’ll love this Greek!

ArtiFetaQuiche14lg wm


This one is rich and eggy…studded with artichoke hearts and melting feta cheese. Pair with whole wheat toast and a fruit salad for your family and you’ve got a quick and nutritious brunch or light supper.

I make all my quiche without crust – in this case, I’d rather have another whole piece than waste my calories on the pastry.

And artichokes and eggs look a lot better on my hips than crust.  I’ll stop now…it’s not coming out like it sounds in my head!




1 tablespoon olive oil
1/2 medium onion, diced
Two garlic cloves, minced
One 14-ounce can artichoke hearts, drained, chopped
4 eggs, beaten
1 tablespoon flour
1/8 teaspoon Kosher salt
1/4 teaspoon oregano
1/8 teaspoon tarragon
1/8 teaspoon lemon pepper
1 tablespoon fresh parsley, minced
1/4 cup milk
1/2 cup crumbled feta cheese
1/4 cup shredded parmesan cheese

Preheat oven to 350 degrees.  Coat a 9-inch pie plate with cooking spray and set aside.
Saute onion and garlic in olive oil until soft. Add artichokes and heat through. In a large bowl beat together the eggs, flour, salt, oregano, tarragon, lemon pepper, parsely, and milk. Stir in vegetable mixture and cheeses. Pour into a prepared pie plate and bake for 20-25 minutes or until set in the center. Serve with roasted red pepper salsa and garnished with crumbled feta, if desired. Makes 8 servings.

Per Serving: 112 Cal; 7 g Protein; 7 g Tot Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 309 mg Sodium

5 Comments Add yours

  1. duodishes says:

    Totally great to have stumbled across your blog today. This looks oh so good. Love feta!

  2. This is the first actual food I had after my WLS. I thought I had died and gone to heaven! of course after 4 weeks of nothing but a liquid diet even cottage cheese was a treat. hehe

    Still this is absolutely delicious. I would have paid to have this at a restaurant before my surgery. Now when my friends talk about how deprived I must feel I laugh inside at how little they know! More yummy healthy food for me!

  3. Vanessa says:

    Hi..I am wondering the best way to reheat this as I am a single person and this recipe serves 8. Thank you so much..I Can’t wait to try this one..

    1. Linda says:

      You could halve the recipe…and make it in any smaller casserole dish.
      But it will also last in the fridge for a good week. I gently microwave it and that works wonderfully!

  4. Lena says:

    You could also make it in muffin tin and then freeze them. They made for a real quick and easy meal and they are portable!
    I love crustless quiche!

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