Eva and Sophia are vegetarians so I am always looking for tasty non meat recipes the whole family can enjoy. This quiche is easy to make, adaptable to many different kinds of cheeses and vegetables, and can be served as a main dish or a side dish, for breakfast, lunch or dinner.

Ingredients:

Crust

6 sheets of frozen phyllo dough, thawed

3 T. olive oil

1 1/2 tsp. sesame seeds

Filling

10 oz frozen spinach, thawed and all liquid drained out (can substitute same amount of chopped vegetables)

1/2 cup chopped red onion

1/2 cup crumbled feta cheese (or any cheese of your choice)

Quiche Batter

2 eggs

1 cup low-fat milk

pinch of nutmeg

Preheat oven to 350 degrees F. To make crust: Coat 9-inch pie pan with cooking spray. Lay 1 phyllo sheet on the  work surface and brush with olive oil.  Sprinkle with 1/2 tsp. sesame seeds. Repeat with the rest of the layers. Press the six layers into prepared pie pan and trip edges with scissors.

To make the filling: Stir together vegetables and onions and sprinkle over crust. Top with cheese.

To make batter: Whisk eggs, milk and nutmeg in bowl. Pour over vegetable mixture. Season with salt and pepper if desired.

Set quiche on baking sheet and bake 45 to 50 minutes or until top is brown and center is set.