55 minutes
A delectable quiche with a flaky phyllo crust, filled with creamy summer squash and cheese.
Yellow Straight-Neck Summer Squash, sliced
0 lb
Zucchini, sliced
0 lb
tablespoons
teaspoons
each
cups
teaspoons
Kashkaval Cheese, grated
cups
Provolone Cheese, grated
cups
for brushing
Phyllo Sheets, thawed
each
1. Prepare and Broil Squash
Toss the sliced squash with olive oil and half the salt in a large bowl. Spread on a sheet pan and broil for about 10 minutes until tender and browned.
2. Mix Filling Ingredients
Whisk together eggs, milk, remaining salt, black pepper, and grated cheese in a separate bowl.
3. Prepare Phyllo Crust
Brush a pie pan with neutral oil. Layer phyllo sheets, brushing each with oil, in the pan. Preheat the oven to 350ºF with a baking steel or sheet pan inside.
4. Assemble the Quiche
Layer half of the broiled squash onto the phyllo, pour half of the egg mixture over it, and repeat with the remaining squash and egg mixture. Fold phyllo edges over the filling and brush the top with oil.
5. Bake the Quiche
Bake the quiche on the preheated surface for about 45 minutes until golden and crisp. Let cool for at least 10 minutes before serving.
Comments (0)