Greek “Kiss” (Quiche)

Serves: 8 | Prep Time: 20 mins | Cook Time 50 mins

I once overheard my Theia (Auntie) explain to my cousin, who was visiting from Greece, that this dish is called “kiss”, and then she made an air kiss. My Theia was so earnest in her explanation, and my cousin thought it was so marvelous that a dish could be named after this sign of love and affection, I just didn’t have the heart to tell them, no, it’s “keesh” not “kiss”. After all, when you cook for people you care for, isn’t it a sign of love and affection?


2 8” ready to bake pie crusts
6 eggs, lightly beaten
12 ounces plain 0% or 5% Meltémi Greek Yogurt
8 ounces Swiss cheese shredded
4 slices bacon, cooked and crumbled
2 small onions, sliced thin
2 tablespoons butter or oil
1 dash salt
1 dash pepper
1 dash nutmeg
2 tablespoons shredded cheddar cheese


Preheat oven to 350F degrees.

Fill crust(s) with dry beans or marbles and bake 10 minutes.

Combine eggs and meltémi Greek Yogurt, set aside.

Sweat onions in butter or oil, season with salt, pepper and nutmeg.

Put bacon and onion into crust(s), pour egg mixture over, sprinkle cheddar on top.

Bake in 350F degree oven for 40 minutes.
Note: If you want to freeze quiche, bake only 20 minutes. Cool, package and freeze. To finish, bring to room temperature and finish baking at 350F for 10 minutes.
Serve lukewarm/room temperature.
Make it yours. Feel free to add cooked broccoli, spinach, ham, artichoke hearts, crab, or whatever you want.
Bear in mind though, the additions increase the amount of the filling – you may need more crusts!

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