Greek Quiche Tart
Serves six comfortably.
This idea comes from my friend, Leah Fink, who shared it with me. It’s a Greek style quiche and in honor the miracle of Chanukah and G-d helping the Jews to win the war against the Greeks against all natural odds, and seeing fit to keep His Nation, Am Yisroel alive to this day, we will celebrate by eating the food of our enemies, who have long ago ceased to exist. And may Our Protector and Father in Heaven see fit to soon do the same to all the rest of our enemies, speedily in our days…
1 cup (200 grams) margarine (I used the trans-fat free kind)
3 cups flour
1 T. sugar
½ tsp. salt
1 cup water
1 T. vinegar
Crumble together all the ingredients except the liquids. Add the liquids and knead it together by hand until it becomes a dough. Wrap this pie dough in a plastic bag and place in the fridge for an hour before using.
Press this down into the 9 inch pan or casserole dish of your choice, extending it a bit over the edges. Pierce it all over with the tines of a fork so it will not puff up when baking.
In a separate bowl, mix together the following:
1 & ¼ cups milk
2 medium red onions, diced
½ cup sliced black olives
½ cup sliced green olives
4-5 medium sized ripe tomatoes, chopped
½ tsp. salt
¼ tsp. pepper
½ tsp. oregano
After this is mixed, crumble into it ½ cup feta cheese by hand.
Pour this into your ready pie shell. It will be very liquidy but that is okay. Bake at 350°F / 180°C for 45 minutes to 1 hour. If it starts to burn on top, cover it loosely with foil, leaving the edges open so that steam can escape and allow it to finish baking. For an added touch, sprinkle a bit of shredded yellow cheese, any type, around the edges of the quiche five minutes before removing it from the oven. It will be somewhat wet when serving it straight from the oven, but it firms up a bit more as it cools off.