Spanakopita Quiche

In my opinion, quiche is a bit of an underrated dish. When done well, it can be super delicious, pretty nutritious and is acceptable to eat at pretty much any time of day.

This recipe is great for those that are not natural-porn pastry makers, as well as any spanakopita fans. Using store-bought phyllo sheets creates a light, flakey and crisp crust, with very little effort on your part. To be honest, if i’m putting my blood, sweat and tears into a pastry dough it’s going to be for a next-level holiday pie, not a quiche. That being said, this is still an upgrade from the bland pie crusts you find in the freezer aisle and dare I say more satisfying?

This recipe keeps it pretty basic, but it’s a jumping-off point that’s easy to springboard from.

Quiche Add-in Ideas:

Fresh chopped herbs such as parsley, chives and basil
Grated cheeses like cheddar, mozzarella and gruyere, or soft cheeses like goat’s cheese and ricotta
A cooked protein like bacon, prosciutto or ham
Chopped veg like cherry tomatoes, red bell pepper, or sautéed zucchini, asparagus and mushrooms
Flavour bombs like sun-dried tomatoes, caramelized onions, and roasted garlic

The options are endless and can be seasonal. Think sautéed mushrooms, thyme and gruyere in the winter, asparagus and goat’s cheese in the spring and mozzarella, tomato and basil in the summer for a caprese vibe.

This quiche is exciting enough to serve as vegetarian option at you next brunch or springtime celebration, but don’t underestimate the convenience, portability and ease of this recipe for weeknights. It was easy to prep, fuelled me through a busy week of moving and held up as a quick breakfast the morning after.

2 tbsp olive oil

1 small onion, diced or 2 medium-sized leeks, white and light green parts only, thinly sliced

3 cloves of garlic, minced

6 cups of spinach

1/2 tsp salt

1/2 tsp dried oregano

1/4 tsp black pepper

1/4 tsp red pepper flakes

8 large eggs

1/2 cup whole milk

3/4 cup of crumbled feta, divided

6 sheets of frozen phyllo pastry, thawed

1/4 cup unsalted butter, melted

Heat olive oil in a large pot over medium heat. Add the onions, season with salt and pepper, and cook until softened and beginning to brown, about 5 minutes. Add the garlic and cook for an additional 2 minutes more. Add in the spinach, working in batches if needed, and cook down until spinach is wilted and reduced in volume. Remove from heat and set aside.
In a large bowl, whisk together the eggs until very well blended, then whisk in the salt, pepper, red pepper flakes, and milk to combine.
Preheat the oven to 375 F. Place a 9-inch pie plate on top of a sheet pan and grease well with a bit of the melted butter. To create the crust: Working with one sheet of phyllo at a time, fold the sheet in half so that both of the long edges touch. brush one side with melted butter then press, buttered side down into the pie dish so that the edges hang over the side. Brush the side that is facing up with more butter. Repeat with the remaining five phyllo sheets, alternating the direction of the sheets to create an overlapping concentric circle.
Arrange 2/3 of the cooked onion, garlic and spinach evenly on the bottom of the crust. Sprinkle 1/2 cup of the crumbled feta on top. Pour the egg mixture over the vegetables and add the remaining 1/3 of the vegetables and 1/4 cup of feta on top. . Bake the quiche in the oven until the centre is set and puffed slightly, 45-55 minutes. Allow too cool on a rack for 10 minutes before serving, or make ahead and store covered in the fridge until ready to serve.