Spinach, Feta and Tomato Quiche
A light, refreshing vegetarian dish with lots of flavor.
Ingredients:
Crust
6 sheets frozen phyllo dough, thawed
3 T Coeur d’Olives Basil/Garlic Infused Extra Virgin Olive Oil
3 tsp. toasted sesame seeds (approximate)
Filling
1 10 oz. bag frozen spinach, thawed and drained of all liquid
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
10 cherry tomatoes, halved (optional)
Quiche Batter
2 eggs
1 cup low-fat milk
pinch of ground nutmeg
Preheat oven to 350 degrees. To make crust: Coat 9- inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface and brush with oil and sprinkle with 1/2 tsp. sesame seeds. Top with second phyllo sheet and repeat until you have completed all six layers. Press into prepared pan and trim the edges with scissors. Sprinkle the feta cheese over the crust. In a small bowl, stir together the spinach and onion and layer on top of the cheese. Whisk together the eggs, milk and nutmeg and pour over the spinach and cheese mixture. Season with salt and pepper. Bake for 45 to 50 minutes or until top is brown and the center is set. Note: Can substitute broccoli and cheddar cheese for the spinach and feta.
Extra shipping charge may apply on shipments to Alaska, Hawaii or Canada, and on orders over $200. Please call 831.625.1692.
Special note when sautéing with olive oil: DO NOT EXCEED MEDIUM HIGH WHEN SAUTÉING. PAN SHOULD BE BETWEEN MEDIUM & MEDIUM HIGH. OTHERWISE, THE FLAVOR AND ANTIOXIDANTS DISAPPEAR.
