Spinach, Feta, and Tomato Quiche
For a vegetarian recipe filled with protein and taste, quiches make a great lunch or dinner option, whether served with salad or as a side for another meal. This recipe uses tomato, spinach and feta however the greates thing about quiches is the fact they are highly versatile - cook with any of your favourite ingredients!
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
1 cup low-fat milk
Pinch ground nutmeg
- Preheat oven to 180 degrees
- 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.
- 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.
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.