Filo Crust Quiche

This is a crispy crust quiche made without a rolling pin! It’s sort of a cross between quiche and spanakopita which is typically individual stuffed filo turnovers or sometimes made as a pie.

I thought it was the cleverest quiche ever when friends served it to me. They used a skillet and I’ve also used a spring-form pan. They included cayenne pepper in the oil for the filo layers, which brilliantly adds a kick to the quiche.

If you’re feeling nervous about flaky-crumbly dried out filo dough, I have a trick for that in my instructions.