Quiche with Flakey Phyllo Dough Crust
Quiche with Flakey Phyllo Dough Crust
FOR THE SPINACH FETA QUICHE FILLING
- 1 tablespoon extra-virgin olive oil
- cup Spinach (you can substitute your favourite vegetable or meat of choice)
- 6 large eggs
- ½ cup non-fat milk
- 1/4 cup plain non-fat Greek yogurt
- salt and black pepper to taste
- 1 cup (4 ounces) crumbled reduced fat feta cheese
FOR THE PHYLLO DOUGH CRUST
- 4 tablespoons unsalted butter, melted
- ½ cup panko
- 10 phyllo sheets, thawed, cut to be 12 inches on one side (the other side may be shorter depending upon the brand you purchase)
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium high heat. Add all the veggies you want and sauté 5 minutes, until tender.
- In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, salt, and pepper. Set aside.
- Melt butter in a small saucepan or microwave safe bowl.
- Brush a 9-inch pie plate or straight-sided skillet with melted butter.
- Unroll the phyllo sheets in a stack, trim as needed, then cover the stack with a damp kitchen towel.
- Place 1 sheet of phyllo in the pie plate and brush with more butter, sprinkle with panko. Continue layering the phyllo sheets in so that they form overlapping circles, brushing each layer with more butter and sprinkling with panko as you go.
- Keep the pile covered as you work with each sheet so that the phyllo does not dry out and become brittle.
- Transfer the pie plate to a rimmed baking sheet.
- Spoon your filling mixture into the bottom of the crust, then sprinkle cheese over the top.
- Gently pour in the egg mixture.
- Bake the quiche on the pan for 45 to 55 minutes, until eggs are set in center and puffed slightly and the phyllo is golden brown.
Let the quiche cool on a wire rack for 10 minutes.
Slice and serve warm or at room temperature.
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