Quiche is an easy delicious main meal that you can make ahead and warm up to serve. I love phyllo dough for a light crust and once you begin using the dough it’s easy to use. Garlic, shallots, and tomatoes are the filling for the quiche and the custard is made with two kinds of cheese, goat, and mozzarella.

All you need for a fabulous meal is a salad loaded with radishes, cumbers, tomatoes, olives, and topped with feta cheese. I like a light lemon vinaigrette that doesn’t overpower the salad greens and veggies.

12 slices Phyllo dough, thawed

4 tablespoon butter, melted, Cabot creamery

2 tablespoon olive oil

1 large shallot, chopped

2 cloves garlic, chopped

3 cups assorted gourmet petit tomatoes, plus 5-6 for garnish

2 tablespoon fresh basil, chopped

1 whole milk

1/2 heavy cream

4 large eggs

4 oz crumbled goat cheese tablespoons

1 cup shredded mozzarella

1 1/2 teaspoon sea salt

1/2 teaspoon pepper

Preheat oven to 425 degrees.

Heat oil in a large saute pan. A shallots and garlic cooking until translucent for about 5 minutes. Add tomatoes and chopped basil. Continue to cook on medium heat for 10 minutes until the tomatoes start to burst. Set aside

Coat a deep-dish 9-inch pie plate with nonstick cooking spray. Unfold phyllo dough; remove 1 sheet of the phyllo dough and place it on the pie plate. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with melted butter. Top with the second sheet of phyllo dough on the diagonal, allowing ends to extend over the edge of the pan. Brush with butter. Repeat with remaining 10sheets of phyllo; place across phyllo in the pan in a crisscross fashion. Coat with butter. Turn under the edges of phyllo to form a rim.

Gently put tomatoes mixture on phyllo pie crust.

In a mixing bowl, beat eggs, milk, and cream together.  Add cheese, salt, and pepper. Mix to combine. Pour into the phyllo crust over tomatoes.  It should cover all ingredients and fill to the top of the crust. Place remaining set aside tomatoes on top.

Place on a cookie sheet in case of spillage. Bake at 425 degrees for 45 – 50 minutes or until golden brown and soft set.

Let cool 5-10 minutes before serving.

Enjoy!