Rosemary-Lemon Chickpea, Kale and Feta Quiche

  • Recipe courtesy of Merry Graham, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
  • Yield: 6 servings


  • 1 deep dish pie crust, thawed
  • 3/4 c. mediterranean feta cheese, crumbled
  • 3/4 c. canned chickpeas, rinse and drain
  • 1 c. shredded fresh spinach
  • 1/3 c. green onions, chopped
  • 1/4 c. red bell pepper, chopped
  • 4 eggs
  • 1 c. half and half cream
  • 2 teaspoons rosemary, finely chopped
  • 2 teaspoons lemon zest
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground pepper


  • Heat oven to 375°F.
  • Place the piecrust on a foil-lined baking sheet. Fill piecrust by layering feta cheese, chickpeas, spinach, green onions and red bell pepper.
  • In medium bowl, whisk eggs, cream, rosemary, lemon zest, salt, and pepper until well mixed. Pour over filled crust.
  • Bake until the filling is set and a knife inserted into the center comes out clean, about 40-50 minutes. Cover piecrust with foil if too much browning occurs. Remove from oven and let rest for 5-10 minutes. Cut into wedges and serve warm or at room temperature.