- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 216.0
- Total Fat: 13.1 g
- Cholesterol: 84.0 mg
- Sodium: 294.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.1 g
- Protein: 8.3 g
Vegetarian Times Spinach, Feta, and Tomato QuicheSubmitted by: APRILRMULLINS
IntroductionThe 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 1/2 cup milk for every egg used. The recipe will also work in a prepared piecrust. 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 1/2 cup milk for every egg used. The recipe will also work in a prepared piecrust.
6 sheets frozen phyllo dough, thawed
3 Tbs. olive oil
1 1/2 tsp. toasted sesame seeds
1 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
1 cup low-fat milk
Pinch ground nutmeg
1. Preheat oven to 350Â°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.
2. To make Filling: Stir together spinach and onion. Sprinkle feta cheese over crust. Top with spinach mixture. Arrange tomato halves over quiche.
3. To make Quiche Batter: Wisk together all ingredients in medium bowl. 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.
Number of Servings: 6
Recipe submitted by SparkPeople user APRILRMULLINS.