Spinach, Feta, and Tomato Quiche
Recipe from Vegetarian Times

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 i/2 cup milk for every egg used. The recipe will also work in a prepared piecrust.

Spinach, Feta, and Tomato Quiche

by 30  people

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Servings: 6
Recent Activity:
    • 6   
      sheets frozen phyllo dough, thawed
    • 3   tablespoons 
      olive oil
    • 1 1/2  teaspoons 
      toasted sesame seeds
    • 1  10  ounce package 
      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   
    • 1   cup 
      low-fat milk
      Pinch ground nutmeg
    Preheat oven to 350 degrees 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 teaspoon sesame seeds. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with 1/2 teaspoon 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.
    To make Filling: Stir together spinach and onion. Sprinkle feta cheese over Crust. Top with spinach mixture. Arrange tomato halves over quiche.
    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.
    Nutrition information
    Per Serving: cal. (kcal) 218, Fat, total (g) 13, chol. (mg) 84, sat. fat (g) 4, carb. (g) 16, fiber (g) 2, sugar (g) 5, pro. (g) 8, sodium (mg) 435, Percent Daily Values are based on a 2,000 calorie diet
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