Phyllo Crust Quiche with Root Veggies
serves 4-6
Ingredients
1/2lb. phyllo dough (if frozen, thawed)
1/2 cup, plus 2 tablespoons Mushroom and Sage EVOO
1 lb. root vegetables (carrots, parsnips and sweet potatoes), peeled and halved or diced
1 leek, sliced
8 eggs
1/2 cup, plus 2 tablespoons Mushroom and Sage EVOO
1 lb. root vegetables (carrots, parsnips and sweet potatoes), peeled and halved or diced
1 leek, sliced
8 eggs
1/2 cup whole milk
1/2 cup heavy cream
1 cup gruyere cheese, grated
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 cup heavy cream
1 cup gruyere cheese, grated
1 teaspoon salt
1/2 teaspoon cracked black pepper
Directions
- Preheat oven to 350°F. Brush a spring-form pan in a thin layer of oil and begin layering phyllo sheets evenly into the pan, brushing each sheet with oil before layering with the next. Place in the oven and par-bake for 15 minutes. Remove from the oven and set aside.
- Place root veggies and leeks on a baking sheet and drizzle with an additional 2 tablespoons of oil. Place in the oven and roast until veggies are tender, about 10-12 minutes. Remove from the oven and set aside.
- In a large bowl combine eggs, milk, cream, cheese, salt and pepper, whisk to combine. Once the crust has par-baked, carefully pour in egg mix and return to the oven. Bake for 20 minutes or until semi-firm.
- Remove from the oven and add veggies, return to the oven and finish baking until firm, about 20 minutes more. Remove from the oven and let cool slightly before slicing and serving.
