Spinach And Two Tomato QuicheFrom jo_jo_ba 5 years ago
- 6 sheets frozen phyllo dough, thawed shopping list
- 2 tbsp. olive oil shopping list
- 2 tbsp finely chopped pine nuts shopping list
- ¼ cup diced sun dried tomato halves (not packed in oil) shopping list
- 2 eggs shopping list
- 1 egg white shopping list
- 1 cup evaporated skim milk shopping list
- Pinch ground nutmeg shopping list
- 1 10-oz. pkg. frozen spinach, thawed and squeezed dry shopping list
- 1 shallot, finely minced shopping list
- 3 oz shredded gruyere cheese shopping list
- 12 cherry tomatoes, halved shopping list
How to make it
- Coat a 9” deep-dish pie plate or cake pan with cooking spray.
- Lay 1 phyllo sheet on a work surface and brush all over with oil. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with chopped pine nuts.
- Repeat phyllo and oil layers until all the phyllo has been used.
- Press into the pan and fold edges to form a “border” or “lip” around the circumference. Place into the freezer while preparing the filling (can make and freeze, wrapped in plastic, up to 3 days).
- Preheat oven to 350°F.
- Place dried tomatoes in a bowl and cover with boiling water. Let stand 10 minutes, then drain.
- In a large bowl, beat together eggs and egg white until lemony-yellow and fluffy, about 2 minutes.
- Beat in the evaporated milk and nutmeg.
- Stir in the spinach, shallot and Gruyere, season with salt and pepper.
- Pour egg mixture into the prepared, chilled crust and top with cherry tomatoes (try for cut side up for presentation).
- Bake 45 - 50 minutes, or until center is set.
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