Spinach and Tomato Quiche - vegetarian & dairy free, or not

There are days when you want to do something fancy and there are days when you get take out and there are days when you just want to get a dinner on the table that didn't come from a box. This is one of the latter. It's like my risotto, baked barley, red pepper sauce, and pot pie in that the recipe invites you to make it yours.


This quiche makes frequent appearances here at Chez Sweets. It's an easy, weeknight dinner that can change with the season or what you have (or don't have) in your kitchen, meaning you may not even have to go to the store. Every time I've made it has been slightly different - cheese or not, onion or not, eggs or egg whites, sesame seeds or not. The hardest part about the whole thing is remembering to take the phyllo dough and spinach out of the freezer in time for them to defrost. I'm usually home from work by 3pm, so luckily I have a couple hours to remember. If you don't have that luxury, I suspect you will find it easiest to take them out the night before and leave them to defrost in the fridge.

The quiche makes an easy, packable lunch. I like to serve it alongside rice or potatoes of one variety or another.

Spinach, Feta, and Tomato Quiche - vegetarian & dairy free, or not

adapted from Vegetarian Times

This is another "blank slate" recipe to use as a guideline to fit your tastes. The filling here can be replaced with your favorite veggies and cheese (if you'd like). You can increase the amount of quiche batter for larger pies using this simple equation: count ½ cup milk for every egg used. I've also had success with using 1 egg+2 egg whites, and I don't see any reason all egg whites wouldn't work. The recipe will also work in a prepared piecrust instead of the phyllo dough. I'm tempted to say it would work as a crustless - and gluten free - quiche, but I haven't tried it, so I can't guarantee it. 

The hardest part of this recipe? Remembering to defrost the ingredients. Beyond that, it's easy-peasy. Be aware that it will bake faster in a glass dish than in a ceramic one. When I've used a ceramic pie dish, it's taken about twice as long to fully bake.

Crust
6 sheets frozen phyllo dough, thawed
3 Tbsp olive oil or cooking spray
1½ tsp. toasted sesame seeds (optional)

Filling
1 10-oz. pkg. frozen spinach, thawed, all liquid squeezed out (the more you squeeze out, the better)
½ C finely chopped onion (red ones make it prettier)
½ C crumbled cheese (optional, I've made it without, but I like goat here)
handfull cherry or grape tomatoes, halved

Quiche Batter
2 eggs
1 C nondairy milk
Pinch ground nutmeg
optional here are lots of other spices and combinations: cloves, basil, Italian seasoning, paprika, or even curry

Preheat oven to 350°F. Coat 9-inch pie pan with cooking spray.

To make the crust, lay 1 phyllo sheet in prepared pan, and brush or spray all over with oil. If using, sprinkle with ½ tsp. sesame seeds, but they are totally not necessary. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with ½ 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 down into pan and trim edges with scissors.

If using, sprinkle cheese over crust.  In a small bowl, stir together spinach and onion and spread over crust.

To make quiche batter whisk together eggs, milk, and spices in medium bowl or two cup measuring cup. Season with salt and pepper, if desired. Pour quiche batter over filled crust.  Arrange tomato halves over top. Set quiche on baking sheet and bake 45 to 50 minutes, or until top is brown and center is set.