Wow!! My favorite quiche - hands down! The flavors are incredible and can we talk about the crispiness of the phyllo dough! I love this version and I hope you do too - perfect for a long weekend lunch. Enjoy!
Servings: 6 to 8
Preparation: 25 minutes
Cooking time: 50 minutes
Ingredients :
- 1 tbsp olive oil or unsalted butter
- 2 French shallots, finely chopped
- 150 g baby spinach
- 8 eggs
- 1 cup 2% milk
- 1 tsp dried oregano
- ½ tsp garlic powder
- 300g crumbled feta cheese
- Salt and pepper
- 2 tbsp finely chopped fresh dill
- ⅓ cup extra virgin olive oil
- 400 g phyllo dough, defrosted
- Sour cream, to serve
- Fresh dill leaves, to serve
Preparation :
- Heat a large skillet over medium heat. Add the oil and shallot and cook for 2 to 3 minutes. Add the spinach and let it wilt. Cook for 4 to 5 minutes and season with salt and pepper. Set aside on the counter and give it a rough chop.
- Transfer the spinach to a large bowl and add the eggs, milk, oregano, garlic powder, and 200g of feta cheese. Season with salt and pepper and set aside.
- Preheat oven to 375F. Oil a metal springform pan and place 5 sheets of phyllo. Mold the dough onto the bottom of the pan and drizzle with olive oil. Brush evenly. Repeat this step 3 times until you run out of dough. The dough should hang over the edges evenly on all sides.
- Pour the egg mixture into the pan and fold the phyllo dough over the top to create a thick crust around the edges. Brush with more oil and sprinkle with the remaining feta cheese. Bake for 45 minutes. The quiche is ready when the center is firm and springs back slightly.
- Let cool for 15 minutes and remove the sides of the springform pan. Serve on a cake stand and garnish with fresh dill leaves. Top each slice with sour cream. So good.