Spinach, Feta, Tomato Quiche

11 Oct


Spinach, Feta, and Tomato Quiche




  • 6 sheets frozen phyllo dough, thawed
  • 2 Tbs. olive oil


  • 1 10-oz. pkg. frozen spinach, thawed, all liquid squeezed out
  • 1 medium chopped red onion
  • 1/2 cup crumbled feta cheese
  • 10 cherry tomatoes, halved

Quiche Batter

  • 2 eggs
  • 1 cup low-fat milk
  • Pinch ground nutmeg


1. Preheat oven to 350°F.

To make Crust:

2. Coat 9-inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface, and brush all over with oil. Continue until you have used all six sheets. Press into prepared pie pan; trim edges with scissors.

To make Filling:

3. Stir together spinach and onion.

Sprinkle feta cheese over Crust.

Top with spinach mixture.

Arrange tomato halves over quiche.

To make Quiche Batter:

4. Whisk together all ingredients in medium bowl. Season with salt and pepper, if desired. Pour Quiche Batter over Filling in Crust. Set quiche on baking sheet, and bake 45 to 50 minutes, or until top is brown and center is set.


*I baked mine for 45 minutes and the edges were brown, I would recommend checking every 5 minutes after the first 30 minutes have passed.

**This recipe came from Vegetarian Times, I just adapted it a little.







One Response to “Spinach, Feta, Tomato Quiche”

  1. Sparkling Mimi October 12, 2010 at 10:04 am #

    Yum…that looks delicious!

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