Sunday Morning Quiche
“Are you making a Sunday Brunch this weekend? How about a lovely quiche to start out your day? ”
Sunday Morning Quiche
Crust:
4 tablespoons unsalted butter, melted
10 phyllo sheets, thawed
Filling:
1 tablespoon extra virgin olive oil
1 cup leeks, white and light green parts
½ cup chopped red bell pepper
2 cups fresh baby spinach
4 large eggs
2 large egg whites
¾ cups milk
¼ cup plain non-fat Greek yogurt
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 cup (4 ounces) crumbled feta cheese
Directions:
To make the crust:
Melt butter in a small saucepan or microwave-safe bowl.
Brush a 9-inch pie plate or straight-sided skillet with melted butter.
Unroll the phyllo sheets in a stack, trim as needed.
Place one sheet of phyllo in the pie plate and brush with more butter.
Continue layering the phyllo sheets so they form overlapping circles, brushing each layer with more butter as you go.
To make the filling:
Preheat the oven to 350°. Heat the olive oil in a large skillet over medium-high heat. Add the leeks and the bell pepper and sauce two minutes. Remove from heat and set aside.
In a large bowl, whisk together the eggs, egg whites, milk, yogurt, salt and pepper. Set aside.
Transfer the pie plate with the crust to a rimmed baking sheet. Spoon the spinach and leek mixture into the bottom of the crust, then sprinkle the feta over the top. Gently pour in the egg mixture.
Bake the quiche on the baking sheet for 45-55 minutes, until the eggs are set in the center and puffed slightly and the phyllo is golden brown. Let the quiche cool on a wire rack for 10 minutes. Slice and serve warm or at room temperature.
Enjoy!