Phyllo Vegetable Quiche
One deep-dish quiche
10-12 sheets of phyllo – thawed in the refrigerator overnight
5-6 cups of the freshest vegetables available, chopped into bite-size pieces
(For this quiche, I used fresh asparagus, a “candy onion” from the farmers market, sweet peas, sun-dried tomatoes, roasted red peppers and fresh basil from my kitchen garden)
6 large eggs
1 cup sour cream
1 Tbsp Siracha (or dashes of your favorite hot sauce)
Zest of one lemon
8 ounces ricotta salata, broken into large crumbles
Kosher salt and freshly ground black pepper to taste
Pam cooking spray
1) The night before, thaw one roll of frozen phyllo sheets in your refrigerator.
2) The next morning, visit your famer’s market and treat yourself to whatever vegetables speak to you.
3) Preheat your oven to 350 degrees.
4) Chop your vegetable into bite-size pieces and toss together with salt and pepper to taste. Since the quiche will bake for one hour, there is no need to pre-cook your vegetables.
5) In a medium-size bowl, whisk together the eggs and sour cream. Whisk in the Siracha, lemon zest, and salt and pepper to taste.
6) Lightly spray your pie plate with cooking spray. Lay a sheet of phyllo into the pie plate – half in the plate and half as overhang. Lightly spray the sheet with cooking spray. Continue laying in the sheets, overlapping and spraying, working your way around the pie dish. Lay the last sheet in the middle of the plate to make sure the bottom is completely covered and sealed.
7) Toss half of the crumbled ricotta salata with the vegetable and then fill your prepared pie plate with the mixed vegetables. Pour the custard over the vegetables and then sprinkle the remaining ricotta salata over the mix.
8) Fold, or roll, the overhanging phyllo onto the top of the filling. It will crumble – don’t worry! It will be beautiful no matter what!
9) Bake for roughly one hour until the custard is set, and the phyllo is toasty brown.
10) Cool on a wire rack for at least one hour before slicing.
