Olive And Feta Quiche


  • 4 large eggs
  • 1 cup whole milk
  • 2 cloves garlic, grated on a Microplane
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup pitted kalamata olives, halved lengthwise
  • olive oil, for brushing
  • 10 frozen phyllo pastry sheets, thawed
  • 1/2 10-oz. pkg. frozen chopped spinach, thawed and well drained
  • 2 oz. feta cheese, crumbled (about 1/2 cup)


  1. Preheat oven to 350°F. Whisk eggs, milk, garlic, salt, and pepper in a large bowl. Stir in olives.
    Place a 9-inch pie plate on a rimmed baking sheet. Brush pie plate with oil. Place 1 sheet of phyllo in pie plate and brush with oil. Top with another sheet of phyllo, perpendicular to the first, and brush with oil. Repeat with remaining phyllo, brushing layers with oil and setting them off-center. (Don’t worry if some tear or get crumpled.)
  2. Place spinach in phyllo-lined pie plate. Pour in egg mixture. Stir gently to combine and distribute spinach evenly in pie plate. Sprinkle with cheese.
  3. Bake until center is set and crust is golden, 35 to 40 minutes. Let cool for 5 to 10 minutes. Serve warm or at room temperature.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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