| | Directions | | Line a 10-inch springform pan with pie dough and blind bake according to package instructions. Sauté chopped onions in olive oil until translucent. Add peppers and garlic and cook for a few minutes longer. Layer the sautéed vegetables over the baked dough, sprinkle with crumbled feta cheese and sliced olives. Beat eggs with milk, pour over the vegetables, bake in a preheated 350° oven for 20-25 minutes. |
|
|
| Ingredients | | - |  | 1 store bought pie dough |
| - | | 2 onions, chopped (medium) |
| - | | 2 bell pepper, diced (small) |
| - | | 2 red pepper, diced (small) |
| - | | 3 cloves garlic, minced |
| - | | 6 tablespoons extra virgin olive oil |
| - | | 6 ounces feta cheese, crumbled |
| - | | 2 Eggs |
| - | | 1/2 cup Milk |
| - | | 10 Kalamata olives, sliced |
| |
| |
