Well, it seems that spring is finally upon us. The days are slowly getting warmer and longer, and more people are spending time outside. Downtown has been filled with people the past couple weekends, and I’ve noticed a number of people in my neighbourhood outside getting their yards and gardens ready to plant once more. People are so eager to reacquaint themselves with the outdoors, buzzing with the sight of flowers at the market, the promise of BBQ season on the horizon, and to see friends they may have seen infrequently due to extreme hibernation (that would be me).
As we start to spend more time outdoors, it generally means wanting to spend a wee bit less time indoors standing over the stove. This quiche is perfect if you’re feeling too lazy to fuss around with pastry (or forgot to make it the day before). It comes together quickly and makes an attractive centrepiece for a brunch with family and friends. Even though it’s still early and there isn’t much in the way of fresh local produce yet (except storage crops like celery root, beets, rutabagas, and turnips), you can still pull together a nice and homey, flavourful quiche. ps this a great way to use up herbs that aren’t looking so lush anymore 😉
spring-y filo quiche (vegetarian)
1 small turnip, shredded (about 1 cup)
3 scallions, thinly sliced (whites and greens separate)
1 clove garlic, minced
pinch of chili flakes
3/4 cup frozen spinach (or turnip greens if you have them)
1/4 cup chopped parsley
1/4 cup chopped coriander
1 1/4 cup non dairy cream (see note below)
3-4 tablespoons sheep’s milk feta
salt and pepper
4 sheets filo paper, defrosted
Preheat the oven to 350F convection (375 regular). Heat a splash of oil over medium low heat. Add the turnip with a pinch of salt and cook for 7-8 minutes, stirring occasionally, until slightly softened. Add the garlic, white parts of the scallions, chili flakes, and a pinch of salt and pepper, and continue cooking for 3-4 minutes. Add the spinach/turnip greens, cook for another 2 minutes, then remove from the heat and allow to cool.
Whisk the eggs in a medium bowl with the cream, parsley, green parts of the scallions, feta, salt and some freshly ground pepper. Stir through the cooled sauteed veg from above.
Grab a sheet of filo, gently brush the edges with olive oil, and place it in a pie plate. Continue doing this with the remaining sheets, laying each at a 45 degree angle to the previous so they overlap equally. Add the filling to the pan, then gently start folding over the excess filo. Gently brush on a bit more oil then finish with a pinch of salt, and place into the oven to bake for 35-40 minutes. Keep an eye on the quiche, and lower the temperature 25 degrees if the filo is browning too quickly and the filling isn’t set.
For the cream I blended up 1/2 cup cashews + 1 cup water. I made this in order to have something that was a bit closer to the consistency of heavy cream than milk for a bit of richness, BUT you can use any non dairy milk you like.
I found it helpful to bake the quiche on a baking stone to ensure the bottom got a bit crispier.