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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
3/4 cup chopped kalamata olives
1/4 cup chopped garlic-stuffed green olives
1/2 cup chopped plum tomatoes
2 tablespoons chopped scallion
2 tablespoons chopped red onion
1/2 cup chopped white mushrooms
3 cloves garlic, minced
1/2 cup chopped marinated artichoke hearts
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled feta cheese
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh thyme
4 large eggs
1/2 cup reduced-fat milk
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
10 sheets frozen phyllo dough, thawed
Preheat the oven to 350 degrees F. Mix the kalamata and green olives, the tomatoes, scallion, onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.
Brush a 10-inch glass or ceramic pie dish with some of the butter. Stack 6 sheets of phyllo dough (keep the rest covered with a damp towel) and cut the stack into a 12-inch round with a paring knife. Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish, brushing each piece with butter before adding the next.
Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next.
Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing.
Perfect Brunch Pie
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
3/4 cup chopped kalamata olives
1/4 cup chopped garlic-stuffed green olives
1/2 cup chopped plum tomatoes
2 tablespoons chopped scallion
2 tablespoons chopped red onion
1/2 cup chopped white mushrooms
3 cloves garlic, minced
1/2 cup chopped marinated artichoke hearts
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled feta cheese
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh thyme
4 large eggs
1/2 cup reduced-fat milk
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
10 sheets frozen phyllo dough, thawed
Preheat the oven to 350 degrees F. Mix the kalamata and green olives, the tomatoes, scallion, onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.
Brush a 10-inch glass or ceramic pie dish with some of the butter. Stack 6 sheets of phyllo dough (keep the rest covered with a damp towel) and cut the stack into a 12-inch round with a paring knife. Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish, brushing each piece with butter before adding the next.
Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next.
Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.