This summer has been greater than I ever could have imagined. My plate has been full with activities, which leaves little room for what should be on the plate…food! I’m perfectly happy with being away from the computer, but that means the blog has taken a bit of a hit.
I’m still here, and will be posting with more frequency in mid- to late-August. I hope you’re out enjoying your summer too!
For now, I continue my CSA adventure with a big, fat melon!
This week, we received the above San Juan melon (a type of cantaloupe) as well as banana and bell peppers, including this purple beauty:
…and even more beefy red and orange tomatoes, and sungolds!
We also got our usual stash of:
- zucchini and summer squash
Bell peppers are one of my favorite parts of the summer produce season. I snack on them all summer long (is it me, or do the purple peppers taste more fun?). A great way to not only incorporate the bell peppers but the tomatoes and onion as well is to throw together a frittata or quiche!
I’ve made many a frittata but have only made one quiche. I love the crust but stumbled upon a lighter idea – filo dough!
Filo Dough Quiche
by Every Little Thing
Keywords: bake breakfast entree vegetarian spring summer fall
Ingredients (serves 2-4)
- 1 roll of frozen filo/phyllo dough, defrosted (you’ll need about 6 sheets)
- 2 tbsp olive oil
- 3 large eggs
- 1 cup milk (cow’s, almond, soy, etc)
- 2 oz goat cheese (half a log)
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1/2 cup halved cherry tomatoes
- 1 tomato, sliced
- 2 tbsp chives
- Salt and pepper
Preheat the oven to 350 degrees. Spray the bottom and sides of a pie pan. Roll out the filo dough and layer 6 sheets in the pie pan, spraying or brushing each with olive oil as you lay them in the pan. Crumple the edges if they spread too far over the pan.
Sprinkle half the cheese in the bottom of the pie pan, on top of the filo dough. Toss the pepper and onion together, then add to the pie pan. Layer sliced tomato and halved cherry tomatoes on top of the filling.
In a small bowl, whisk together the eggs, milk, salt, and pepper. Pour carefully into the pie pan, then sprinkle the rest of the goat cheese and chives on top. Place on a baking sheet and bake approximately 45 minutes, until the quiche sets in the middle and the filo dough has crisped and browned.
The best part of a quiche or frittata is that you can throw in any veggies you have available. The only consistent part is the eggs, milk/cream, and crust. Get creative and make it your own!
The filo dough provided a lighter, flakier crust that didn’t burden the eggs and veggies. It crumbled and made a mess, but that’s part of the fun, right?
Thanks for sticking around through the summer!
Question: How do you like your quiche?