Greek Gyro Quiche

In the US they are Gyros, in Canada, Donairs but in any country, at anytime they are delicious. Tender roasted lamb or beef on a toasted pita with tomatoes, onions, lettuce and  cool and creamy tzatziki sauce makes a great and filling sandwich. I ordered extra at my local Greek restaurant and brought it home with some leftover roasted lemon potatoes to make a combo meat-pie quiche. I can blend the meat and potatoes together as the bottom layer and top it with a Greek inspired quiche. Top with crumbled salty feta cheese and anyone will line up for seconds, provided there is any left. I confess I made a mistake the first round I took pictures by forgetting to blind bake my crust the first time. The solution; heating the quiche in a skillet on medium low heat to finish baking the bottom.

Ingredients:

 2 deep dish pie crusts
 3/4 to 1 pound gyro meat
 1/2 lemon roasted potato (or 1/2 baked)
 1/2 small onion diced
 1 cup graded parmesan cheese
 Filling: from your local olive bar
   mixture of marinated olives, artichokes, feta cheese, sun dried tomatoes
   1/2 of a small onion and red pepper diced
 4 - 5 large eggs
 1 1/2 to 2 cups whole milk

Procedure:

 1. Prepare and blind bake 2 deep dish pie crusts.
 2. In a food processor add the gyro meat, cooked potato and onion and pulse until the mixture is well blended.
 3. Divide the mixture between the two crusts and press into an even layer
 4. We now want to create a barrier layer of parmesan cheese. Sprinkle an even layer  of cheese and bake until just melted. If there are any holes, redo again. If there are any holes the top layer will seep into the bottom and you won't have distinctive layers.
 5. Saute the diced onion and red pepper and let cool. Dice the olive bar mix and add to the onion and peppers.
 6. Beat the eggs and add twice the amount of milk. (ie. if you have 1 cup of beaten eggs, add 2 cups of milk) Mix and divide between the 2 quiches.
 7. Add the diced vegetable mixture to the egg mixture.
 8. Bake at 375 for about 45 minutes until just set. The quiche may still jiggle just a bit. Remove from the oven and let cool a bit. Serve warm or cold. If you like warm you can reheat. Please enjoy, you will be glad you made two.

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