A spanakopita-inspired quiche with flaky layers of phyllo pastry and a custardy base.
The addition of spinach takes this quiche into spanakopita territory and it will not disappoint.
Serve with a green salad dressed with a light shallot vinaigrette.
Photo:Victor Protasio
Whisk eggs, milk, garlic, salt, and pepper in a large bowl.
Place a 9-inch pie plate on a rimmed baking sheet.
Brush pie plate with oil.
Place 1 sheet of phyllo in pie plate and brush with oil.
Top with another sheet of phyllo, perpendicular to the first, and brush with oil.
Repeat with remaining phyllo, brushing layers with oil and setting them off-center.
(Dont worry if some tear or get crumpled.)
Place spinach in phyllo-lined pie plate.
Pour in egg mixture.
Stir gently to combine and distribute spinach evenly in pie plate.
Bake until center is set and crust is golden, 35 to 40 minutes.
Let cool for 5 to 10 minutes.
Serve warm or at room temperature.
2,000 calories a day is used for general nutrition advice.
