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.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

Position a rack in the middle of the oven and preheat the oven to 400°F. Butter a deep-dish 9-inch round glass baking dish.

　　

Step 2

Gently layer the phyllo dough in the prepared dish one sheet at a time, brushing each with melted butter and overlapping the sheets to completely cover the bottom and sides of the dish with no holes. Sprinkle the grated cheese evenly over the phyllo.

　　

Step 3

In a large mixing bowl, whisk together the eggs, cream,salt, and pepper. Pour the mixture evenly over the cheese in the baking dish. Sprinkle the spinach evenly over the egg mixture and arrange the tomato slices in two over lapping rows on top of the spinach. Bake the quiche until the phyllo is golden brown and the eggs are set, about 45 minutes. Transfer to a rack to cool slightly, about 5 minutes, then cut and serve warm or at room temperature.

　　

Do ahead

Step 4

The QUICHE can be baked ahead, cooled completely, and refrigerated, covered, up to 2 days. Warm, uncovered, in a 350°F oven until heated through, 15 to 20 minutes.

　　The Epicurious Cookbook