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Phyllo Quiche with Summer Squash

A flaky phyllo quiche layered with summer squash, fresh herbs, and tangy Bulgarian feta. A savory, satisfying dish perfect for brunch, lunch, or a light dinner.

10 min to make and 45 to cook Easy 6 Hearty Servings
Contains
GlutenDairy

Ingredients

  • 4 medium yellow straight-neck summer squash and/or zucchini
  • 2 shallots
  • 2 tbsp olive oil
  • 2 tsp salt
  • 4 eggs
  • 1 bunch of savory spice
  • 1 bunch of dill
  • 1 bunch of tarragon
  • 1 bunch margarine
  • 1 cup whole milk
  • 1/4 tsp ground black pepper
  • 1 1/2 cups Bulgarian feta cheese
  • 3-4 sheets phyllo dough

Directions

Step 1

Preheat your oven to 350°F. Place a baking steel or sheet pan on the middle rack.

Step 2

Start by cutting up your squash into about 1/4 inch thick rounds.

Step 3

In a medium bowl, beat the eggs, the milk, 1 tsp of salt, the black pepper and a small splash of olive oil.

Step 4

Chop up a handful of savory spice, dill, tarragon and margarine and add that to the egg mixture. Whisk until everything is evenly mixed.

Step 5

Assemble the quiche in a 9- or 10-inch pie pan. Brush the bottom of the pan generously with the neutral oil. Working with one phyllo sheet at a time (keeping the other sheets covered top and bottom with a damp towel), place the first sheet into the pan and brush all over with neutral oil. Repeat with each phyllo sheet, oiling in between additions.

Step 6

Arrange half of the squash, shallots and feta on top of the phyllo. Use the remaining salt to season each layer of squash. Pour half of the egg mixture on top. Then add the remaining squash, shallots and feta, and finish with the remaining egg mixture.

Step 7

Fold the corner edges of the phyllo over the filling, one quadrant at a time, brushing each layer generously with neutral oil as you go. Brush oil on top and seal like a package.

Step 8

Place the dish on top of the preheated steel or pan and bake until golden brown on top, about 45 minutes.

Step 9

Check for doneness with a knife inserted into the middle. The knife should come out clean. Let the quiche cool for at least 10 minutes before serving.

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