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.
Servings:
Serves 6
Ingredients
Crust
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6sheets frozen phyllo dough, thawedsee savings
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3 tablespoonsolive oilsee savings
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1 1/2 teaspoonstoasted sesame seedssee savings
Filling
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110-ounce package frozen spinach, thawed, all liquid squeezed outsee savings
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1/2 cupfinely chopped red onionsee savings
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1/2 cupcrumbled feta cheesesee savings
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10cherry tomatoes, halvedsee savings
Quiche Batter
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2eggssee savings
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1 cuplow-fat milksee savings
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Pinch ground nutmegsee savings
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Directions
1.
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.
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.
Nutrition information
Per serving: Calories 218, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 84 mg, Sodium 435 mg, Carbohydrate 16 g, Fiber 2 g, Protein 8 g, Sugars 5 g. Percent Daily Values are based on a 2,000 calorie diet.
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