Spinach And Two Tomato Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I find this easiest to make in a 9 cake pan, but a deep dish pie plate works just as well to hold the spinachy, cheesy egg custard! Phyllo and pine nuts add a nice light touch which is a welcome change from traditional pie-crust quiches. Read more . Like most, this one freezes well too. Ingredients:
crust |
6 sheets frozen phyllo dough, thawed |
2 tbsp. olive oil |
2 tbsp finely chopped pine nuts |
filling |
1/4 cup diced sun dried tomato halves (not packed in oil) |
2 eggs |
1 egg white |
1 cup evaporated skim milk |
pinch ground nutmeg |
1 10-oz. pkg. frozen spinach, thawed and squeezed dry |
1 shallot, finely minced |
3 oz shredded gruyere cheese |
12 cherry tomatoes, halved |
Directions:
1. Crust
2. Coat a 9” deep-dish pie plate or cake pan with cooking spray.
3. Lay 1 phyllo sheet on a work surface and brush all over with oil. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with chopped pine nuts.
4. Repeat phyllo and oil layers until all the phyllo has been used.
5. Press into the pan and fold edges to form a “border” or “lip” around the circumference. Place into the freezer while preparing the filling (can make and freeze, wrapped in plastic, up to 3 days).
6. Filling
7. Preheat oven to 350°F.
8. Place dried tomatoes in a bowl and cover with boiling water. Let stand 10 minutes, then drain.
9. In a large bowl, beat together eggs and egg white until lemony-yellow and fluffy, about 2 minutes.
10. Beat in the evaporated milk and nutmeg.
11. Stir in the spinach, shallot and Gruyere, season with salt and pepper.
12. Pour egg mixture into the prepared, chilled crust and top with cherry tomatoes (try for cut side up for presentation).
13. Bake 45 - 50 minutes, or until center is set.
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