nutritional information

Per Slice:

  • Calories: 218
  • Protein: 8 g
  • Total Fat: 13 g
  • Saturated Fat: 4 g
  • Carbohydrates: 16 g
  • Cholesterol: 84 mg
  • Sodium: 435 mg
  • Fiber: 2 g
  • Sugar: 5 g

Spinach, Feta, and Tomato Quiche

Spinach, Feta, and Tomato Quiche

Serves 6

The filling here can be replaced with your favorite veggies and cheese, and you can increase the amount of quiche batter for larger pies using this simple equation: count ½ cup milk for every egg used. The recipe will also work in a prepared piecrust.
  • 6 sheets frozen phyllo dough, thawed
  • 3 Tbs. olive oil
  • 1½ tsp. toasted sesame seeds
  • 1 10-oz. pkg. frozen spinach, thawed, all liquid squeezed out
  • ½ cup finely chopped red onion
  • ½ cup crumbled feta cheese
  • 10 cherry tomatoes, halved
Quiche Batter
  • 2 eggs
  • 1 cup low-fat milk
  • Pinch ground nutmeg

1. Preheat oven to 350°F.

2. To make Crust: Coat 9-inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface, and brush all over with oil. Sprinkle with ½ tsp. sesame seeds. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with ½ tsp. sesame seeds. Repeat phyllo and oil layers twice more. Sprinkle fifth phyllo sheet with remaining sesame seeds, and top with sixth phyllo sheet. Press into prepared pie pan; trim edges with scissors.

3. To make Filling: Stir together spinach and onion. Sprinkle feta cheese over Crust. Top with spinach mixture. Arrange tomato halves over quiche.

4. To make Quiche Batter: Whisk together all ingredients in medium bowl. Season with salt and pepper, if desired. Pour Quiche Batter over Filling in Crust. Set quiche on baking sheet, and bake 45 to 50 minutes, or until top is brown and center is set.

April 2009 p.73

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I made this a few years ago using a prepared pie shell and substituted mushrooms for the tomatoes. It was a huge hit with everyone young and old! It's become a family favorite staple for everything from appetizers to a side dish to a main meal.

Mimi - 2014-11-22 23:13:00

Well made this, and it has been cooking for 1 1/2 hours so far and still not set in the middle. Do believe the next time I try it will use larger pie plate. Sure hope when we eventually do get to eat it taste as good as it smells.

Linda - 2014-09-17 22:21:55

My family loved this dish! The tang of the feta along with the fruity tomatoes was to die for! And only two eggs! Good texture, easy to make. Great recipe.!

M. - 2014-02-26 02:43:09

Incredibly tasteless when made as is. Not a fan of this dish.

Canada - 2012-12-03 18:22:20

My family lived this and it is easy to make.

Dawn Veazie - 2012-11-28 12:41:40

Made a crust of brown rice and egg white, sauteed the onion w/ some sweet red pepper. Used wilted fresh spinach and fresh ground pepper over the tomatoes. This one's a keeper!

Laura ryan - 2012-08-19 17:53:26

I also found that this quiche took much longer to cook. In my oven, the cook time was almost double that listed in the recipe.

Sarette - 2012-05-30 20:47:39

Would soy milk work as a substitute for the low-fat milk?

Beth - 2012-03-07 08:26:32

I have done a tofu quiche...the egg really helps to hold it all together, but it works and is yummy! :)

March - 2012-01-12 20:15:59

I've been making ouiche of all kinds for many years,i use a pie plate the ouiche comes out perfect every time.

Jan - 2011-08-09 13:12:23

This is a good recipe. Personally, I prefer to use fresh spinach and do a quick cooking of it (not too long...just enough to make it tender). I find that frozen spinach can sometimes be hit or miss in terms of taste. A good help in terms of squeezing out the water from spinach is cheese cloth. Wringing it out in that will take care of the water issue really well.

Sachi - 2011-06-07 07:49:10

I had trouble brushing the phyllo with oil. To fix that, I used spray oil instead. It's so much faster AND I use less oil.

WKing - 2011-01-11 13:32:21

who makes vegetarian feta cheese? i am having difficulty finding some.

jennifer - 2010-11-10 20:07:56

I love this recipe. If I make it the day before and refrigerate, how long should I warm it up and at what temperature?

Marion - 2010-09-15 20:27:30