6 sheets frozen phyllo dough, thawed
3 Tbls. olive oil
11/2 tsp toasted sesame seeds
Filling
10 oz pkg frozen spinach, thawed, all liquid squeezed out
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
10 cherry tomatoes, halved
Quiche batter:
2 eggs
1 cup low fat or fat free milk
pinch ground nutmeg
preheat oven to 350
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,brush with oil.
Repeat until you have used all 6 phyllo sheets. Press into pie pan; trim with scissors.
To make filling: Stir together spinach and onion. Sprinkle feta cheese over crust. Top with spinach mixture. Arrange tomatoes on top.
To make Quiche batter: Whisk together all ingrediants in medium bowl. Season with salt and pepper. Pour Quiche batter over filling into crust. Set Quiche on baking sheet and bake until top is brown and center is set. It took about 35 min.
You can make this Quiche bigger by adding 1/2 cup more milk for every egg you add to the filling. Also add any veggies that sound good to you.
I have also used fresh spinach and sun dried tomatoes and half feta and half blue cheese . Enjoy !!!
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