Quiche de espinacas y queso feta

Ingredientes

• 1/2 pound phyllo pastry, thawed and at room temperature
• 4 oz (114g) salted butter, melted
• 1/2 cup unseasoned breadcrumbs (approximate)
• 9-inch tart pan or 9–10-inch pie pan
• 1 small onion, finely chopped
• 3–4 tablespoons olive oil
• 2 scallions, thinly sliced
• 1 pound spinach leaves, roughly chopped
• Salt and freshly cracked black pepper, to taste
• 8 oz (200g) feta cheese, crumbled
• Optional: 1 roasted red pepper, diced
• 2 large eggs
• 1 1/4 cups (250g) half and half
• 1/8–1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 6 oz (150g) shredded mozzarella, Gruyère, or Gouda

Preparación

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Sauté the onion in olive oil over medium...: Sauté the onion in olive oil over medium heat for about 8 minutes until soft. Add scallions and cook 2 more minutes.

3. 3

   Add spinach in batches, seasoning each batch with...: Add spinach in batches, seasoning each batch with salt and pepper, and cook until wilted and most of the liquid has evaporated. A few tablespoons of liquid remaining is fine.

4. 4

   Remove from heat. Stir in crumbled feta and...: Remove from heat. Stir in crumbled feta and roasted red pepper (if using). Taste and adjust seasoning. Let cool.

5. 5

   Prepare the pan: Place the tart or pie...: Prepare the pan: Place the tart or pie pan on a baking tray. Brush the inside with melted butter. Sprinkle breadcrumbs evenly across the bottom.

6. 6

   Layer the phyllo: Working quickly, layer the phyllo...: Layer the phyllo: Working quickly, layer the phyllo sheets into the pan, drizzling butter between each layer. Allow excess to hang over the sides.

7. 7

   Make the custard: In a bowl, whisk eggs...: Make the custard: In a bowl, whisk eggs with half and half, nutmeg, salt, and pepper.

8. 8

   Assemble the quiche: Add the spinach filling to...: Assemble the quiche: Add the spinach filling to the pan, sprinkle with shredded cheese, and pour the custard over the top.

9. 9

   Fold in the phyllo edges to form a...: Fold in the phyllo edges to form a rustic crust. Brush with remaining butter.

10. 10

    Bake for 45 minutes on the center rack...: Bake for 45 minutes on the center rack until golden and set.

11. 11

    Cool for at least 20 minutes before removing...: Cool for at least 20 minutes before removing from the tart pan.