September 1, 2009
There are many reasons that I look forward to the weekends, but one of my favorite things is having a home cooked breakfast. The only thing I have time to cook on weekdays is oatmeal, which is fine and all, but that cannot compare to goodies like this Spinach and Tomato Quiche with a side of Garlicky Breakfast Yukons.
I saw the Spinach and Tomato Quiche recipe in the April issue of Vegetarian Times and I have been wanting to make it ever since. The main reason that this jumped out at me is the phyllo dough crust. This light crispy crust is much easier to make than a typical pie crust, and it doesn't weigh you down. Note: If you prefer pie crust this recipe for filling will still work. For larger pie pans add 1/2 cup milk per extra egg.
Spinach and Tomato Quiche
(from Vegetarian Times)
6 sheets frozen phyllo dough, thawed
3 Tbs. olive oil
1 1/2 tsp. toasted sesame seeds
1 10-oz. pkg. frozen spinach, thawed, all liquid squeezed out
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
10 cherry tomatoes, halved (I used sliced roma tomatoes)
1 cup low-fat milk
Pinch ground nutmeg
1. Preheat oven to 350°F. To make Crust: Coat 9-inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface, and brush all over with oil. Sprinkle with 1/2 tsp. sesame seeds. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with 1/2 tsp. sesame seeds. Repeat phyllo and oil layers twice more. Sprinkle fifth phyllo sheet with remaining sesame seeds, and top with sixth phyllo sheet. Press into prepared pie pan; trim edges with scissors.
2. To make Filling: Stir together spinach and onion. Sprinkle feta cheese over Crust. Top with spinach mixture. Arrange tomato halves over quiche.
3. To make Quiche Batter: 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.
Garlicky Breakfast Yukons
3-4 medium yukon gold potatoes, halved and sliced
1/2 small onion, chopped
1 clove of garlic, minced
2 tbsp olive oil
seasoning salt to taste
handful of chopped parsley
Heat oil in skillet. Add potatoes and garlic and fry over medium heat for 5 minutes, add onion and saute for an additional 10 minutes or until browned to your liking. Sprinkle lightly with all purpose seasoning salt. Remove from heat, stir in chopped parsley, and serve.