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Garlic Scape, Rainbow Swiss Chard and Halloumi Phyllo Quiche

Total Time1 hour 30 minutes
Course: Breakfast, Main Course
Cuisine: Canadian, Cypriot, Greek

Materials

  • 16 large eggs room temperature
  • 1/3 cup Greek plain yogurt
  • 1 tbsp grainy dijon mustard
  • 2 cup thinly sliced rainbow swiss chard
  • 4 green onions thinly sliced white, light and dark green parts
  • 1 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1/2 cup grated halloumi cheese
  • 6 whole garlic scapes
  • 1/4 cup unsalted butter melted
  • 10 phyllo sheets
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 350 F.
  • In a large bowl, whisk together eggs, yogurt and mustard. Stir in chard, onions and salt and pepper.
  • Mix melted butter with oil and using a pastry brush, brush bottom and sides of a 9 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 pan with edges of phyllo draping over sides of pan
  • Fill with egg mixture and tuck in edges just over the pan rim. if you have any butter mixture left, gently brush phyllo tops.
  • Sprinkle halloumi cheese evenly on top of egg mixture. Lay garlic flat scapes evenly on top of halloumi.
  • Bake for 20-25 minutes or until phyllo is dark golden in colour. Gently cover top with foil and bake for an additional 40-45 minutes or until egg has set. Depending on your oven, time will vary for the egg to set. Its important to cover the phyllo pie to avoid phyllo from burning.
  • Allow to sit for 5 minutes prior to removing from spring form pan. Serve hot.