Irene Matys shares a twist on the classic golden flaky phyllo crust.
12 large eggs + 3 white eggs, room temperature
1/3 cup plain yogurt
4 green onions thinly sliced white, light and dark green parts
1/4 cup thinly sliced fresh mint
3 cup baby spinach leaves
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
75g crumbled sheep milk feta
1/4 cup grated halloumi cheese
Cherry tomatoes on the vine
10 phyllo sheets
1/4 cup unsalted butter, melted
1 tablespoon olive oil
Preheat the oven to 350° F.
In a large bowl, whisk together eggs, egg whites, plain yogurt, green onions, mint, spinach, sea salt and black pepper.
Mix melted butter with oil and using a pastry brush, brush the bottom and sides of a nine-inch springform pan.
Working quickly to avoid phyllo from drying out, using a pastry brush, brush each sheet of phyllo with butter mixture. Layer them on top of each other in a pan with edges of phyllo draping over the sides of the pan. Alternate the phyllo sheets to ensure phyllo is even around the pan.
Fill with egg mixture and tuck in edges just over the pan rim. if you have any butter mixture left, gently brush the phyllo tops.
Sprinkle halloumi cheese evenly on top of the egg mixture and top with cherry tomatoes on the vine
Bake for 45 to 50 minutes until phyllo is dark golden in colour and the egg has set. Depending on your oven, the time will vary for the egg to set.
Allow the quiche to sit for five minutes prior to removing it from the spring form pan.