- 2 tablespoons olive oil
- 2 large onions, diced
- 1 cup diced celery
- 1 (14 ounce) can chicken broth
- 2 cloves garlic, minced
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 3 eggs, beaten
- 1/2 cup feta cheese
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie pan.
- Heat oil in a saucepan over medium-high heat. Saute onions in the hot oil until softened and lightly browned, about 5 minutes. Add celery and cook until soft, about 5 minutes; stir in chicken broth, garlic, parsley, sage, rosemary, and thyme. Simmer broth mixture until it thickens slightly, about 10 minutes. Remove saucepan from heat and pour broth mixture into a bowl. Set it aside to cool, about 10 minutes.
- Stir eggs and feta cheese into broth mixture; pour into the prepared pan.
- Bake in the preheated oven until set, 25 to 35 minutes.
08/15/2019
recipepes.com
breadless stuffing quiche, recipe
PT15M
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5
455 calories
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