Three Cheese, Spinach, and Tomato Quiche

Name: Three Cheese, Spinach, and Tomato Quiche
Yield: Makes 8 servings
Ingredients: 8 to 10 (9 by 14-inch) sheets phyllo dough, thawed if frozen; 4 tablespoons (1/2 stick) unsalted butter, melted; 2 ounces Provolone cheese, coarsely grated (about 1/2 cup); 2 ounces Cheddar cheese, coarsely grated (about 1/2 cup); 2 ounces Swiss cheese, coarsely grated (about 1/2 cup); 12 large eggs; 2 cups heavy cream; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 cup fresh spinach, stems removed and leaves roughly chopped; 2 medium tomatoes, thinly sliced; Special equipment: 9-inch round glass; baking dish 3 inches deep

November 7, 2012

Epicurious member Uhlemann may have thought of one of the best pastry workarounds since the frozen pie shell. This recipe uses phyllo dough, and, once you get the hang of working with it, it’s easy, fast, and leakproof. Great for a brunch, this quiche can be made ahead and reheats perfectly.

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