Wednesday, August 18, 2010

Spinach, Feta, and Tomato Quiche

I remember bringing this magazine with me to my internship one day and my supervisor saw the photo for this recipe on the cover and was like, "Oh my gosh, must try." It definitely looked yummy! But it took me forever to get around to making it!

I have to say, after all that hype, and all the time that goes into making it, it was not particularly special. I would have liked it to be more quichey. Instead it was just kind of like soggy spinach with some tomato, feta, and phyllo dough. It was good, it just wasn't quiche. So I was disappointed. I plan to eat the leftovers, but I don't plan to make it again.

quiche

Spinach, Feta, and Tomato Quiche
Vegetarian Times, April 2009

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

Ingredients
6 sheets frozen phyllo dough -- thawed
3 tablespoons olive oil
1 1/2 teaspoons toasted sesame seeds
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
2 eggs
1 cup low-fat milk
pinch ground nutmeg

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.

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.

Servings: 6

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