I really feel that quiche is a most underrated dish. Who’s with me?

This summer quiche starts with layers and layers of golden crispy phyllo (that you don’t have to blind bake). The pastry is filled with a fluffy egg custard and you can really add anything you want to the mixture.  I filled mine with zucchini, corn, tomatoes, chives and feta. 

It’s perfect for a light brunch or dinner meal. I mean really, just look at the moist melt in your mouth baked egg studded with summer veggies.  Serve with a simple green salad and a glass or two of Rosé, to enjoy this perfect light meal. If you haven’t had quiche lately, it is time to make one.

Quiche is a well loved dish in my kitchen. Here’s why …

1. it’s easy to make
2. the filling options are endless
3. switch it up by using phyllo pastry for the crust
4. it reheats well
5. serve it for breakfast, brunch, lunch or dinner
6. it makes a lovely light meal
7. health it up by using just egg whites

This recipe is as easy as preparing the egg mixture, the add-ins such as veggies and cheese, and lining the pan with layers of phyllo. Then all you have to do is to pour the  filling into crust and bake until set and golden. 

Thanks @irene_matys for the recipe inspiration. 

Print Pin

Summer Quiche

Course Main Course

Ingredients

• 7 large eggs, room temperature
• 4 tbsp cream
• ¼ cup Greek plain yogurt
• 1 tbsp dijon mustard
• 1 tsp sea salt
• 1 tsp fresh ground black pepper
• 3 tbsp chives, cut
• 1 tbsp fresh dill
• ¼ cup feta, crumbled
• 1 cup corn kernels, cooked
• 1 large tomato, thinly sliced
• 1 cup zucchini, thinly sliced
• ¼ cup unsalted butter, melted
• 2 tbsp olive oil
• 5 sheets phyllo

Instructions

• Preheat oven to 350°F.
• In a large bowl, whisk together eggs, cream, yogurt and mustard.
• Season with salt and pepper.
• Stir in the chives, dill and crumbled feta.
• Cut the corn kernels off the cob and place in a small bowl.
• Slice tomato and zucchini and set aside.
• Mix melted butter with oil.
• Brush the melted butter on the bottom and sides of a 7-inch springform pan.
• Keep the phyllo covered with a kitchen towel to avoid it from drying out.
• Working with one sheet at a time, using a pastry brush, brush each sheet of phyllo with the melted butter.
• Place each layer in the springform pan folding the edges in at the top.
• Layer each sheet on top of the other until you have used up all the sheets. It’s ok if it tears.
• Pour ⅓ of the egg mixture into the phyllo line pan.
• Add half the corn and half the tomato slices.
• Pour in another ⅓ of the egg mixture.
• Cover with a layer of sliced zucchini.
• Pour in the last ⅓ of the egg mixture.
• Gently cover with corn, sliced tomatoes and another layer of zucchini.
• Bake for 40-45 minutes until phyllo is golden in colour.
• Then cover with aluminum and bake for another 15-20 minutes until the egg custard has set.
• Turn the oven off and let it sit for another 10 minutes.
• Remove from the oven and let it sit for 5-10 minutes before removing from spring form pan.