Spinach, Feta, and Tomato Quiche

Posted by Dylan Tortolani on 7/25/2014 to Recipes
6 sheets frozen phyllo dough, thawed
3 tablespoons Coeur d'Olives Basil & Garlic Infused Extra Virgin Olive Oil
3 teaspoons toasted sesame seeds
1 10oz bag of frozen spinach, thawed and drained
1/2 cup chopped red onion
1/2 cup crumbled feta cheese
10 cherry tomatoes, halved
2 eggs
1 cup milk
pinch of ground nutmeg
sprinkles of ground Mediterraneo Sea Salt of your choice
sprinkles of ground Mediterraneo Peppercorns of your choice

Preheat oven to 350 degrees. Coat 9-inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface and brush with Coeur d'Olives Basil & Garlic Infused Extra Virgin Olive Oil and sprinkle with 1/2 teaspoon sesame seeds. Repeat until you have completed all six layers. Press into prepared pan and trim to fit with scissors.  Sprinkle the feta cheese over the crust. In a small bowl, stir together the spinach and onions and layer the mixture over the cheese. Then layer the halved tomatoes on top. Whisk together the eggs, milk, and nutmeg and pour over spinach, cheese and tomato mixture. Season with ground Mediterraneo Sea Salt and ground Mediterraneo Peppercorns of your choice. Bake for 45 to 50 minutes or until top is brown and center is set.
Share |
Add Comment


 Pastry Wrapped Asparagus with Balsamic Dipping Sauce
 Habanero Brownies
 Habanero Hot Stuff Cookies
 Shrimp with Romesco Sauce
 Chipotle Mayonnaise
 Hot and Spicy Habanero Manhattan Clam Chowder
 Black Truffle & Crimini Pasta with Broccoli
 Garlic Mashed Potatoes
 Onion Marmalade
 Lemon Ricotta Pancakes

 December 2014
 November 2014
 August 2014
 July 2014