Spinach, Feta, and Tomato Quiche
Vegetarian Times Issue: April 1, 2009 p.73
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 ı/2 cup milk for every egg used. The recipe will also work in a prepared piecrust.
Directions
1. Preheat oven to 350°F. 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 1/2 tsp. sesame seeds. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with 1/2 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.
2. To make Filling: Stir together spinach and onion. Sprinkle feta cheese over Crust. Top with spinach mixture. Arrange tomato halves over quiche.
3. 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.
ingredient list
Serves 6
Crust
- 6 sheets frozen phyllo dough, thawed
- 3 Tbs. olive oil
- 1 1/2 tsp. toasted sesame seeds
Filling
- 1 10-oz. pkg. frozen spinach, thawed, all liquid squeezed out
- 1/2 cup finely chopped red onion
- 1/2 cup crumbled feta cheese
- 10 cherry tomatoes, halved
Quiche Batter
- 2 eggs
- 1 cup low-fat milk
- Pinch ground nutmeg
Nutritional Information
Per :
| Calories |
218 |
| Protein |
8g |
| Total fat |
13g |
| Saturated fat |
4g |
| Carbs |
16g |
| Cholesterol |
84mg |
| Sodium |
435mg |
| Fiber |
2g |
| Sugars |
5g |
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This recipe is easy and tasty. The dough is a little tricky but the overall taste awesome!!!!
My husband and kids even ate it. I will definatly be making this again.
It was my first ever quiche to make myself . It was so successful that I am experimenting with different ingredients ever since ! Thank you Vegetarian Times !
I made this within a week of receiving the issue, and it is fantastic. I'm planning to make it a regular in my rotation. It's also easy. Some of the sesame seeds on the outer part of the crust really burned, though, so I think next time I'll just keep them between the layers.
This is so simple to make and totally delicious. my only problem with it is that I love the crust and this one is a little too thin.
Just what I've been waiting for, Phyllo recipes. I lost one from years ago, from VT, it had layers of carmelized onion, mushrooms, tomatoes, spinach, etc., between Phyllo ..... I hope someone remembers this one, it was AN AWSOME PIE!
What does the nutmeg do for the batter?
Hi New York,
The nutmeg just adds a hint of flavor -- it's a common addition in quiche batters. You can omit it if you don't like nutmeg or don't have any on hand.
A bit of nutmeg is often used in recipes that have spinach. It's a wonderful flavor combination!
Do you think this recipe would work without the crust? I cannot eat wheat, but the filling sounds delicious.
A tip you might already know...instead of brushing the phyllo sheets with oil, you can spray them lightly with olive oil cooking spray. This is a terrific recipe!
I'd like to use fresh baby spinach. How would I substitute?
how do you mix the spinach and onion together? do you cook the onions and spinach, grind it up or what? and another thing, doy you poor the batter over the tomatoes?
This is fantastic! We have made it several times now and love it, though we used regular pie crust instead of phyllo.
When using the frozen spinach - it is important to squeeze all the liquid out and the best way is to use your hands. You may have to chop it up some.
Mmmmmmm good!