Sun Dried Tomato and Feta Quiche

Sun Dried Tomato and Feta Quiche- A creamy quiche loaded with Mediterranean flavors inside a flaky phyllo crust.

December 5, 2024 by Nicole Collins

Today, we’re making a Sun Dried Tomato and Feta Quiche!

It’s Day 5 in our 12 Days of Cheese series, and today’s recipe is an absolute must for Christmas brunch. Or any brunch from now until the end of time, really. It’s that special. And delicious. And EPIC.

There are 3 parts to this quiche: the veggie mix, the custard mix, and the crust. All equally as important, and all equally as easy.

Let’s start with the veg. We’ll get a little olive oil into a skillet, and first we’ll saute a couple shallots. They only need a few minutes until the start to soften and get the lightest little bit of golden brown color on them. Then, we’ll add some garlic, some minced sun dried tomatoes, some fresh spinach, and some seasonings. We’re simply going to use a little Greek seasoning blend plus some salt and pepper. Then, we’ll cook this mixture just until the spinach is wilted. That’s it. Easy breezy. We’ll let the veggie mix cool for a few minutes while we work on the other components.

Next, we’ll whip up the custard. I like to do this in a large measuring cup so it’s extra easy to transfer to our pie dish. So, we need a couple eggs, some milk, some heavy cream, and some salt and pepper. That’s it! We’ll beat the mixture really well (I use a fork, but a whisk is fine too), and that’s really all we need to do. You’ll want to whisk for a good minute to make sure those eggs are really broken down, but that’s really the only hard work required for this step.

For our crust, we’re going to skip the traditional pie dough and use some phyllo dough to make the flakiest crust of all time. Phyllo may seem a little scary to work with because it’s so delicate. But, here’s the good news. If the phyllo tears, who cares! We’re going to layer 8 sheets of phyllo over top of each other in a totally rustic way, so any tears can easily be covered up by the next sheet of phyllo. So, don’t stress!

Working one sheet at a time, we’re going to brush each sheet of phyllo dough all over with a thin layer of olive oil. Then, we’ll layer it into a pie dish leaving about an inch or two of dough hanging over the edge. Then, we’ll repeat with the additional sheets of phyllo moving and overlapping clockwise around the pie dish, until the pie plate is completely covered on the bottom and sides. If you grab two sheets of phyllo instead of one, that’s ok too! As long as the dish is covered, that’s all that matters. Then, we’ll take that extra overhang of dough, crinkle it around the top edges of the dish to create a pretty edge, and it’s time to fill our crust.

We’ll start by layering our veggie mix in first. We’ll top that with a healthy sprinkle of feta cheese. Then, we’ll carefully and evenly pour our custard mix over the veggies and cheese. Carefully transfer the quiche to the oven to cook until it’s just set and the tiniest bit jiggly in the center, and our work here is done. Allow the quiche to rest for 10 minutes before slicing it open, and it’s time to dig in.

This quiche…WOW. The flavors exuding from each and every bite is out of this world. It’s savory and herbaceous. It’s comforting and creamy. And that phyllo crust is so light and flaky…it’s such an unexpected but absolutely incredible swap that makes this quiche feel luxurious and special.

This one is also at the tippy top of my favorite recipes from this series!

Tomorrow, we’re making a sweet and savory dip that is perfect for last minute entertaining.

I hope you guys enjoy, and let’s eat!

Sun Dried Tomato and Feta Quiche

Serves: 4 Print

Ingredients:

1 tbsp + 2 tbsp olive oil, divided
2 shallots, minced
2 cloves garlic, minced
8 sun dried tomatoes, minced (about 1/3 cup)
1 cup fresh spinach, chopped
½ tsp Greek seasoning
¼ tsp + ¼ tsp salt, divided
¼ tsp + ¼ tsp pepper, divided
5 eggs
¾ cup milk (I used 2%)
½ cup heavy cream
8 sheets phyllo dough
½ cup crumbled feta

Directions:

Preheat oven to 350 degrees.
Heat 1 tbsp olive oil in a non stick skillet over medium high heat. Add shallots, and saute for 5-6 mins until they start to soften. Add garlic, sun dried tomatoes, spinach, Greek seasoning, ¼ tsp salt, and ¼ tsp pepper. Stir well to combine, and saute just until the spinach has wilted. Remove from heat, and set aside to cool slightly.
Add eggs, milk, cream, ¼ tsp salt, and ¼ tsp pepper to a large measuring cup or mixing bowl with a spout. Whisk well until the eggs are fully broken down and incorporated with the liquids, about 1 minute.
Using the remaining 2 tbsp olive oil, brush the bottom and sides well of a 9 inch pie plate. Working with one sheet of phyllo at a time, brush the top side of the phyllo with olive oil. Arrange in prepared pie plate, leaving a 1-2 inch overhang of dough around the edges. Repeat with remaining sheets of phyllo dough, moving clockwise as you add the next sheet of dough to the pan, and overlapping the sheets as you go, until the bottom and sides of the pie plate are fully covered. Scrunch the overhanging dough around the top edges of the pie plate to crate a crimped crust effect. (It’s ok if dough tears as you’re working or if you grab two sheets of dough instead of one. Phyllo dough is way more forgiving than it seems, and the rustic look is part of the charm. The goal is to have no exposed pie plate, that’s all!)
Spread the veggies over the bottom of the dough crust. Top with feta cheese. Carefully pour the egg custard mix over the fillings. Bake for 35-40 mins until the center is just barely set and a knife inserted in the center comes out clean. Allow the quiche to rest for 10 minutes before serving. Enjoy!

Recipe notes:

*Don’t let working with phyllo dough stress you out! Tears are fine. Imperfections are fine. The dough is so thin and flaky, it’s going to be beautiful either way!

*I recommend buying a block of feta and crumbling it yourself. It’s cheaper and has better flavor that way.