Parmesan & Feta Quiche


Everyone is talking about this year’s daily fasts in Ramadan being so long because sunset (the time when the fast is broken) will come a little after 8pm here in Chicago. It’s also a hot summer season. Very hot.
Fasting isn’t meant to be perfectly easy or else how could we savor the reward of building self-discipline? It’s also not meant to harm us, either. We have to do it right so that we can experience it with enough energy to get through the day, do our work and take care of other responsibilities.

I could honestly eat some of the meaty chicken tenders by Saffron Road with this quiche recipe. They’re so lightly breaded and not at all spicy- it’s actually a quick, easy and no-mess food for suhoor when you’re generally half-awake to cook anything, anyway.

Prepare the quiche the night before by baking it in the evening when it’s cooler outside. Or, reserve the egg batter and defrosted ready-made pie crust in the refrigerator, separately then bake. If you do that, you’ll have to give yourself at least an hour for baking and cooling before eating.


1 ready-made pie crust

1 ½ cups vegetarian rennet-based Parmesan grated

8 eggs

¾ cup milk

1 cup Feta cheese

Salt, to taste

Freshly ground black pepper

1 teaspoon dried parsley

1 teaspoon dried thyme

½ teaspoon dried basil

2 tablespoons butter (5 small pats around the top of the raw quiche)


Preheat oven to 425°.

Roll out the pie dough and place in an ungreased glass pie plate. Fold and crimp the edges as you would a pie.

Place ½ cup grated Parmesan in the center of the pie and spread around evenly.

Mix the eggs with the milk and beat vigorously until they are thoroughly mixed.

Add the Feta and salt (most Feta is generally very salty, so you may not want to add much more salt to the mix). Add the ground pepper, parsley, thyme and basil. Mix again.

Pour egg mixture into the pie plate. Add the pats of the butter all around the top.

Add the remaining Parmesan cheese.

To bake, place the pie plate on the baking sheet in case anything spills over. Cover the edges with foil to prevent burning.

Bake for about 40 minutes, or until the eggs are completely cooked in the center and the top is nicely browned.

Bismillah and Buon Appetito!


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