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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Tasty quiche made with a phyllo crust and pesto. Ingredients:
8 sheets phyllo dough |
1/4 cup butter, melted |
1 leek, sliced, rinsed, and thoroughly drained |
1 teaspoon olive oil |
3 garlic cloves, minced |
6 eggs |
3 tablespoons milk |
1 1/2 tablespoons pesto sauce |
1 red bell pepper, finely chopped |
4 ounces feta cheese, crumbled |
3/4 teaspoon black pepper |
salt |
Directions:
1. Preheat oven to 400 degrees.
2. Sauté leeks and garlic at medium heat w/ olive oil until soft (roughly 5 minutes).
3. Meanwhile, layer phyllo sheets in a buttered pie pan. Use a pastry brush the brush butter between each layer. Trim excess dough from around the edges of the pan if necessary.
4. In a separate bowl, mix eggs and milk.
5. Add red pepper, cooked leeks, garlic, feta, and pepper and mix thoroughly. Add salt to taste.
6. Pour egg mixture into pie pan. Brush exposed phyllo edges with butter to prevent burning.
7. Bake for 35-45 minutes, or until set.
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