Tomato Tomatoe

Vegetable Phyllo Quiche

I had extra phyllo dough sitting around in my freezer and wasn’t quite sure what to make with it. I didn’t have a use for it but thought that it would work wonderful as the base of a quiche! This is basically a quiche of sorts but the crust is made using flaky phyllo dough. I love making this quiche when you’re trying to clean out your fridge. You can really use up any vegetables or cheese that you have in your fridge. It’s a very versatile recipe and that’s what I love about it! This is perfect for lunch with a salad, an easy breakfast or an afternoon snack.

 

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vegetable phyllo quiche

Ingredients

• 8-10 sheets phyllo dough
• 5 tbsp olive oil
• 1/4 cup sliced red onion
• 1/4 cup sliced cherry tomatoes
• 1/4 cup ricotta cheese
• 1/4 cup freshly chopped basil
• 1 tsp salt
• 1/4 tsp pepper
• 4 eggs
• 2 tbsp parmesan cheese
  

Directions

1. Remove your phyllo from the freezer and let it thaw. This should take an hour or so.
2. Layer each sheet of phyllo dough into the a round baking dish and brush olive oil on each layer.
3. Whisk the eggs with the basil, salt and pepper. Pour the eggs over the dough and add the onion, ricotta, tomatoes and parmesan.
4. Bake in the oven at 375 for 20-25 min or until the eggs are fully cooked and have set. Let cool completely before slicing.