Phyllo Dough Quiche
In the summer we make a lot of ‘kitchen sink’ type meals. Every two weeks we get a box of produce from Frog Holler Farm and plan meals around it. Inevitably after about a week and a half we still have lots of veggies and greens left but no concrete plans for them. With the next box looming we’ll make a pasta dish (lasagna works great) or stew to use up lots of what is left.
These mini quiches were the perfect way to clear a few things out of the fridge and use up some phyllo dough (if you have leftover dough try these chocolate cigars). I made them in a set of 4-inch springform pans that have gotten a great deal of use in the past few years. These are a great kitchen item to have; we’ve used them to make plenty of pastry but also pot pies, quick breads, and cakes (most famously my Minion cake).
If you have these mini pans it also gives you the opportunity to make several variations on the same dish at once. Each of these included caramelized onions and a mix of greens but by mixing up the eggs separately I was able to add difference spice and herb mixes to a few of them. They are a relatively quick and simple summer meal. While the quiche is baking you can put together a salad, like this one my wife made with strawberries, orange, onions, and almonds.
If you’re having people over for brunch I think this would be a great item to make. Folks can customize them if they like and they don’t take too long to bake. As I discovered last time I had people for over to breakfast, it is a good rule of thumb to pick things that don’t need constant tending to. Much as I love pancakes and waffles, it is hard to make them sit down with your guests at the same time. Enjoy!
- 1 package phyllo dough, thawed and quartered
- 6 eggs
- ½ C heavy cream
- 3 onions
- 2 C baby spinach, washed and drained
- 4 cloves garlic, minced
- 4 Tbsp butter, melted
- 2 tsp dried rosemary
- 2 tsp dried oregano
- ½ C grated parmesan cheese
- 2 Tbsp olive oil
- Preheat the oven to 375F.
- Heat olive oil in a skillet over high heat heat. Halve and slice onions and add to the hot oil. Cook for 5 minutes, stirring occasionally. Turn down heat to medium-low and let cook, stirring every 5 minutes, for another 20-25 minutes. When done the onions will have caramelized and are a darker brown.
- When the onions are almost done add in garlic and spinach. Cook for another 5 minutes, until the spinach has wilted. Remove from the heat and set aside.
- Butter the bottom and sides of four mini springform pans (or a large 9 inch pyrex). Layer in phyllo dough, brushing melted butter on each piece before adding the next one. Layer in 10-12 pieces in the bottom of each pan.
- In a large bowl combine eggs, cream, rosemary, and oregano and beat until mixed well. Distribute the mixture evenly amongst the pans.
- Distribute evenly among the pans the spinach, garlic, and onion mixture. Allow at least ¼ inch of space at the top of the pan.
- Place the four mini pans on a baking sheet to make it easier to place in the oven.
- Bake in the preheated oven for 15-20 minutes, until the egg has set and puffed. A toothpick inserted into the center should come out cleanly.
- Remove the pans from the oven and sprinkle with the cheese. Return to the oven for 2 more minutes. Once the cheese has melted remove and serve.