Turkish Breakfast Quiche

Turkish Breakfast Quiche

What do you usually do with excess ingredients at the end of the week? (Please don’t say throw them out!) One of my favorite ways to use up extra veggies and cheeses is to throw them in a quiche. I like to keep a package or two of pre-made pie crust in my freezer for just such an occasion. This makes the process almost effortless and results in a delicious breakfast for a least a few days. Plus, using up everything you bought for the week and reducing food waste is always satisfying.

So what works in a quiche? Well, as it turns out, a lot of things. Most people associate quiches with spinach, some sort of cheese and maybe a meat. But I’ve had success with a variety of unconventional ingredients. A few weeks ago I made a quiche with cauliflower rice, diced manzano peppers and honey goat cheese. It was bomb. I’ve also had success with combinations like jalapeños and quince paste.

Perhaps my strangest quiche invention, however, was the Turkish breakfast quiche. After spending a measly 24 hours in Istanbul back in December, Ben and I got hooked on Turkish food. Specifically breakfast. Shortly after returning home, we hosted a Turkish breakfast with an impressive spread of cheeses, dried fruits, olives, nuts, veggies and Turkish eggs for a couple of friends. We might have gone a little overboard while grocery shopping, though, resulting in a ton of leftovers. Like, so much that we both ate Turkish breakfasts every day that week and still had a decent amount of food left. So I put it in a quiche. And y’know what? It was really good! So good that I decided to make it again for this post.

Turkish Breakfast Quiche
Turkish Breakfast Quiche
Turkish Breakfast Quiche
Turkish Breakfast Quiche


  • Pre-made pie dough
  • Pie weights or dry beans
  • Dates (3-5)
  • Apricots (3-5)
  • Olives (5-10)
  • 2-4oz feta
  • 5 large eggs
  • 3/4 cups heavy cream
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper


  1. Blind bake the pie crust. To do so, preheat the oven to 375°, then line your pie crust with parchment paper and fill it with dried beans or any other pie weight. Pop it in the oven for 20 minutes, then remove the paper and weights and place the crust back in for another 15-20 minutes, or until golden throughout.
  2. Chop up some dates, olives, apricots and feta and scatter them onto the pie crust.
  3. Whisk the eggs, heavy cream, salt and pepper together. Then pour this mixture into the pie crust. Pop that into the oven for 35-40 minutes, or until the center is set!

And it’s as simple as that. Your quiche should last you a few days in the fridge. (I’d say up to five.) And if you’re lacking any of these ingredients, feel free to get creative! If you do make this quiche, though, let me know what you think! I love seeing your pictures, so please don’t hesitate to tag me on Instagram.

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