Spinach, Feta, and Tomato Quiche
"The filling here can be replaced with your favorite veggies and cheese, and you can increase the amount of quiche batter for larger pies using this simple equation: count ½ cup milk for every egg used. The recipe will also work in a prepared piecrust...."
INGREDIENTS
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Crust
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6 sheets frozen phyllo dough, thawed
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3 Tbs. olive oil
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11/2 tsp. toasted sesame seeds
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Filling
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1 10-oz. pkg. frozen spinach, thawed, all liquid squeezed out
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1/2 cup finely chopped red onion
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1/2 cup crumbled feta cheese
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10 cherry tomatoes, halved
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Quiche Batter
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2 eggs
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1 cup low-fat milk
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Pinch ground nutmeg
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