Cheesy Spinach Quiche

 

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• Cooking and Prep: 1 h 15 m
• Serves: 10
• Contains:

Phyllo leaves make a quick and easy quiche base. Store them in the freezer and transfer to the fridge six hours before using. Open the package, arrange the stack of leaves on your work surface, and cover with a damp towel while you work. Any leftover leaves can be wrapped well and refrozen.

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Ingredients (13)

Crust

• 6 sheets phyllo dough 

• 1/4 cup (1/2 stick) butter, melted, or Glicks Cooking Spray

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  Glicks Cooking Spray

Filling

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 small onion, diced

• 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 16 ounces (450 grams) whole spinach leaves (or Swiss chard, coarsely chopped, green part only)

• salt, to taste

• black pepper, to taste

• 7 ounces (200 grams) feta cheese, crumbled

• 8 ounces (225 grams) cream cheese

• 2 eggs plus 2 egg yolks

Topping

• 3 and 1/2 ounces (100 grams) feta cheese, cut into cubes

• 1/2 cup sun-dried tomatoes, cut into small pieces

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Start Cooking

Prepare the Quiche

1. Heat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 10-inch (26-centimeter) round pan or a 9- x 13-inch (20- x 30-centimeter) baking pan with Gefen Easy Baking Parchment Paper.

2. Place one phyllo sheet in the pan. Grease it well with butter or cooking spray. Cover with another phyllo sheet and repeat with remaining sheets.

3. For the filling, sauté onion in olive oil until golden, about 10 minutes.

4. Add garlic and spinach leaves. Season with salt and pepper and stir gently while cooking, about five minutes, or until spinach loses its volume.

5. Transfer mixture to a strainer to drain the excess liquid, then transfer to a bowl. Add remaining filling ingredients and mix well.

6. Pour spinach mixture onto phyllo base. Sprinkle with feta cubes and sundried tomatoes. Bake about 40 minutes or until golden.

Credits

Photography: Boaz Lavi

Prop and food styling: Anat Lebel