And if you make all twelve, just freeze the ones you don’t eat and take them out of the freezer whenever you feel like eating a quiche. You can freeze them up to three months. A very economical snack therefor.
And this recipe is multipurpose, because you can take the ingredients and make one big quiche. Prepare the bottom of phyllo dough like written in the recipe and add the filling on top. Just adjust your baking time and bake for 45 minutes instead of 25 minutes (otherwise it won’t be done).
Onion quiche with feta cheese, a savory snack
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