Three Cheese, Spinach, and Tomato Quiche
Epicurious member Uhlemann may have thought of one of the best pastry workarounds since the frozen pie shell. This recipe uses phyllo dough, and, once you get the hang of working with it, it’s easy, fast, and leakproof. Great for a brunch, this quiche can be made ahead and reheats perfectly.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Position a rack in the middle of the oven and preheat the oven to 400°F. Butter a deep-dish 9-inch round glass baking dish.
Step 2
Gently layer the phyllo dough in the prepared dish one sheet at a time, brushing each with melted butter and overlapping the sheets to completely cover the bottom and sides of the dish with no holes. Sprinkle the grated cheese evenly over the phyllo.
Step 3
In a large mixing bowl, whisk together the eggs, cream,salt, and pepper. Pour the mixture evenly over the cheese in the baking dish. Sprinkle the spinach evenly over the egg mixture and arrange the tomato slices in two over lapping rows on top of the spinach. Bake the quiche until the phyllo is golden brown and the eggs are set, about 45 minutes. Transfer to a rack to cool slightly, about 5 minutes, then cut and serve warm or at room temperature.
Do ahead
Step 4
The QUICHE can be baked ahead, cooled completely, and refrigerated, covered, up to 2 days. Warm, uncovered, in a 350°F oven until heated through, 15 to 20 minutes.
