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Quirky Quiche with Phyllo

Updated on August 3, 2012

A Greek Twist to the French Recipe

When I think of quiche, unfortunately, I tend to fall under the stereotypical idea of it being a 'feminine' food. I think of tea parties by a flower garden with female companions chattering away. While there is nothing wrong in associating quiche to frilly tea parties, it's nothing but a stereotype. Quiche can be as masculine as steak... but wait. Hang on, since when did food have a gender?! Normally I'd blame our society, but for now I'd leave it for another discussion. Quiche is delicious and quite filling, and we have to thank the French (or the English, since the name claims its French, but the English have been making such pasteries as well). Not to mention, it's a rather popular dish that many people have had the liberty of making their own variation of it. I mean there is quiche au fromage, quiche aux champignons, or quiche lorraine. Quiche is like a blank canvas and the cook is the artist, free to concoct whatever comes to his or her mind. For me, I decided to go a bit Greek and well, you'll see.

5 stars from 3 ratings of Quiche


  • 5 eggs
  • 15 sheets phyllo dough
  • 50g fresh spinach leaves, torn
  • 3 mushrooms, chopped
  • 1 orange pepper (or whatever colour pepper you like), diced
  • 1 yellow pepper, diced
  • Roughly 60g butter, melted
  • 1tsp salt
  • 1tbsp oregano
  • 1tbsp basil
  • 200g Gouda cheese, grated
  • 100g Feta cheese, cubed
  • 300ml milk
  1. Begin by greasing a deep pie dish with some butter. Place one sheet of phyllo on it, so that roughly one inch is sticking out of the pan. Brush the phyllo with butter, and add another sheet, so it overlaps slightly. Brush again with butter,and continue so that the bottom of the pan is covered, brushing butter between each layer. (See picture)With the excess dough on the sides, roll and form a crust gently as if it were normal dough. (I hope this explanation was good enough)
  2. Bake the completed crust for 5 minutes at 180C. It will still be pale, so don't worry, it will cook later. In the meanwhile, beat the five eggs and add the seasonings and milk to it. Incorporate spinach and feta into the mixture.
  3. In the phyllo crust, begin by putting the chopped mushrooms and peppers as the base. Next add the spinach egg feta combination. Make sure it is all evenly distributed. Finally sprinkle the Gouda cheese on top. Bake for 40-45 minutes, or until the cheese is completely melted and the crust should be golden. Serve warm and bon appetit!


Submit a Comment

  • RSamuel92 profile image

    RSamuel92 5 years ago from Greece

    Thank you very much! YEs, for all my recipe hubs I take my own photos for a visual aid.

  • alocsin profile image

    alocsin 5 years ago from Orange County, CA

    I assume you took the pictures for these? There a nice complement to a delicious recipe. Voting this Up and Useful.

  • RSamuel92 profile image

    RSamuel92 5 years ago from Greece

    Thank you all for your feedback. *blushes* I hope you all enjoy the recipe itself! Let me know how it came out. :)

  • Sinea Pies profile image

    Sinea Pies 5 years ago from Northeastern United States

    This recipe looks so delicious. I love traditional quiche but this one with the Greek twist sounds like I will like it even better! Voted useful.

  • Nell Rose profile image

    Nell Rose 5 years ago from England

    Hi I love spinach and feta cheese so this is a great combination for me, and yes I am definitely going to try it, I haven't made Quiche for ages! voted up! cheers nell

  • rebeccamealey profile image

    Rebecca Mealey 5 years ago from Northeastern Georgia, USA

    I agree, quiche can be quite masculine. LOL I love your fresh approach to this recipe. Very cute.And Cool recipe!I am sharing it. Great Hub!