SPINACH-MUSHROOM QUICHE IN PHYLLO CRUST

I like crust, but not as much as I like the stuff it holds, which is why I sometimes substitute a thinner phyllo crust. As an added bonus, I think phyllo crust is tastier. Regardless, this quiche won over my guys, and though there were only three of us eating, and this recipe should serve four to six (those lacking enviable high metabolism) as a main dish, there are no leftovers for my lunch tomorrow. Grrr. But the cook in me is happy.

10 sheets phyllo pastry sheets (approximately 1/4 of a 16 oz package)

olive oil spray

1 tbsp olive oil

1-1/2 cups diced onion

1 cup chopped mushrooms

1 red bell pepper, chopped

4 cups fresh baby spinach leaves

4 eggs

1/2 cup plain Greek yogurt (or light sour cream)

3/4 cup 2% milk

1/4 cup fat-free buttermilk

1/2 tsp sea salt

1/4 tsp ground black pepper

pinch ground nutmeg

1 cup grated mozzarella cheese

1) Preheat oven to 375 degrees and lightly spray pie pan with olive oil

2) Prepare phyllo crust: gently press 2 phyllo sheets in pie pan and lightly spray with olive oil and repeat with 4 remaining sets of phyllo, spraying olive oil between each layer and overlapping sheets to completely cover bottom, sides, and rims; trim excess overhanging phyllo with kitchen scissors; place phyllo crust in oven and bake 6-7 minutes until crust turns lightly golden; remove from oven and set aside (do not turn off oven)

3) Meanwhile, in large skillet over medium-high heat, heat 1 tbsp olive oil; add onions and saute 5 minutes; add mushrooms and red bell pepper and saute 3 minutes; remove skillet from heat and stir in spinach; set aside

4) In medium-sized bowl, lightly beat eggs; beat in yogurt; beat in milk, buttermilk, salt, pepper, and nutmeg; set aside

5) Spoon spinach mixture into phyllo shell and gently pat down with spatula; pour egg mixture over spinach mixture; bake in oven 35-40 minutes until a toothpick inserted in middle comes out clean; sprinkle mozzarella on quiche and cook additional 3-5 minutes until cheese melts; remove from oven and let sit 5 minutes; slice and serve with soup or salad

Servings: Really, it should serve 4-6 quite easily

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