Green vegetable quiche on filo pastry
1 packet of filo pastry
8 to 10 broccoli florets
60-80 g of feta cheese
300 g of plain yogurt
2 stalks of spring onion
1 bunch of spinach (approx. 200 g)
2-3 sprigs of fresh flat leave mint
2-3 sprigs of fresh parsley
2-3 tablespoons of parmesan
Salt and pepper
Sliced cheese (gouda, maasdam, etc.) or camembert
The preparation of the quiche begins with pre-cooking the vegetables. Blanch the broccoli for 12 minutes in salted water, then drain the water and dip for a second the broccoli in ice-cold water to keep its color fresh. Cut the zucchini into 8-10 mm slices and grill them on a grill pan until golden brown. Transfer each cooked batch to a covered dish and let infuse.
Chop the fresh greens into strips and stew them in a little olive oil. Season with salt and pepper. Cook the vegetables until soft and reduced in volume. Then, remove the pan from the heat and let cool.
Oil a rectangular baking dish (mine makes about 30 by 21 cm). Line the bottom and sides of the dish with filo pastry (put 8 to 12 filo sheets one over the other, depending on the pastry case thickness you prefer), brushing them here and there with olive oil or melted butter.
Spread all the vegetables (spinach, zucchini, broccoli) over on the base in an even layer. Sprinkle with crumbled feta cheese and grated parmesan. Then, pour over the eggs beaten with the yogurt and seasoned with salt and pepper. Finally, garnish the quiche with slices of your favorite cheese.
Bake the quiche in a preheated oven at 180°C for 40 to 50 minutes or until nicely brown. Out of the oven, let stand for 10 to 15 minutes before serving.