Brunch Recipe Idea: Spinach & Feta Quiche with Phyllo

Print this recipe here: https://www.dimitrasdishes.com/spinac... Ingredients For the Crust: ½ pound phyllo pastry, thawed and at room temperature 4 oz (114g) salted butter, melted ½ cup unseasoned breadcrumbs (approximate) 9-inch tart pan or 9–10-inch pie pan For the Filling: 1 small onion, finely chopped 3–4 tablespoons olive oil 2 scallions, thinly sliced 1 pound spinach leaves, roughly chopped Salt and freshly cracked black pepper, to taste 8 oz (200g) feta cheese, crumbled Optional: 1 roasted red pepper, diced For the Custard: 2 large eggs 1¼ cups (250g) half and half ⅛–¼ teaspoon ground nutmeg Salt and pepper, to taste 6 oz (150g) shredded mozzarella, Gruyère, or Gouda Instructions Preheat the oven to 350°F (180°C). Sauté the onion in olive oil over medium heat for about 8 minutes until soft. Add scallions and cook 2 more minutes. Add spinach in batches, seasoning each batch with salt and pepper, and cook until wilted and most of the liquid has evaporated. A few tablespoons of liquid remaining is fine. Remove from heat. Stir in crumbled feta and roasted red pepper (if using). Taste and adjust seasoning. Let cool. Prepare the pan: Place the tart or pie pan on a baking tray. Brush the inside with melted butter. Sprinkle breadcrumbs evenly across the bottom. Layer the phyllo: Working quickly, layer the phyllo sheets into the pan, drizzling butter between each layer. Allow excess to hang over the sides. Make the custard: In a bowl, whisk eggs with half and half, nutmeg, salt, and pepper. Assemble the quiche: Add the spinach filling to the pan, sprinkle with shredded cheese, and pour the custard over the top. Fold in the phyllo edges to form a rustic crust. Brush with remaining butter. Bake for 45 minutes on the center rack until golden and set. Cool for at least 20 minutes before removing from the tart pan. Notes Always place the tart pan on a baking tray to make transferring it easier. If you don’t have a tart pan, a 9–10-inch pie dish works just as well. You can prep the spinach filling in advance and store it in the fridge for up to 2 days. Half and half is an equal amount of heavy cream and whole milk Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes Official Facebook Page:   / dimitrasdishes   Instagram:   / dimitras.dishes   Pinterest:   / dimitrasdis0637