I have always wanted to make a Quiche with Phyllo dough, it’s been in the back of my mind for ages, but I always wondered if it could stand up to the filling or even become crispy enough on the bottom.
Well, please to report, …a big fat, yes!
The phyllo is really wonderful. It gets so crispy along the edges and so pretty too. I may have gone a little overboard with the top but I was having so much fun playing with the dough. You can leave the top completely plain if you prefer to show more filling. That’s up to you.
I must add that it’surprisingly easy, very forgiving dough. I had a bit of a hard time separating the sheets, but half torn pieces worked perfectly, it really makes no difference in the end result.
Obviously for me the game changer was the fact that Phyllo is virtually fat free. So there is no going back to any other kind of dough for me.
1 medium zucchini, cut into 1 cm/0.5 inch slices and then quartered
1 leek, washed and sliced
1/4 cup drained corn
1 tbsp. olive oil for cooking
200 gr. / 7 oz. smoked salmon, cut into pieces
4 large eggs
1 cup light cream or whole milk
1/4 tsp. sumach
1/4 tsp. dried dill
1/2 tsp. salt
1/4 tsp. ground black pepper
10 sheets 9×14 phyllo dough (225 gr)
3 tbsp. olive oil or melted butter for brushing phyllo
4 ounces shredded Gruyere cheese, or your favorite semi strong cheese
3 tablespoons sliced green onion
Preheat your oven to 175 C / 350 degrees.
Heat a frying pan with half a tablespoon of olive oil and cook the leek and onion on medium heat until soft. Set aside.
Add the remaining half tablespoon of olive oil to the pan and cook the zucchini on medium high heat just until golden on all sides and fork tender.
Remove from heat and add to the a large bowl to cool. A lot of liquid will release from the zucchini, you need to discard this before using.
In a medium bowl, whisk the eggs. Add the cream or milk, salt, pepper, sumach and dill and whisk to combine. Set aside.
Brush a 20 cm/8 inch round baking dish (I used a cake tin) with a bit of olive oil. Layer the sheets of phyllo in the dish, see pictures. Brushing the layers with olive oil or butter as you go. Torn sheets are fine.
Place the drained veggies, corn and salmon over the phyllo layer, then add the shredded cheese and green onion. Pour the egg mixture over the top.
Bake the quiche for 60 minutes or until set when you wiggle the pan.
Serve warm or chilled with a salad.