Quiche is something I always think of as a fancy dish. I'm not sure quite why I think of it as fancy... maybe it's the French name. Whether you think it’s fancy or not, it is a great dish to make for a lunch party, or even a dinner. And is just as good when served at room temperature as it is warm, making it the perfect “make ahead” dish.
This pie is very easy to make, unless of course you are making the filo from scratch instead of just buying it pre-rolled from the store. Also, you could double the amount of spinach in the pie and omit the corn, or substitute tofu for paneer. This recipe is quite versatile, but if you do play around with it, make sure the filling is not overly wet or you may end up with soggy filo, and no one wants that.
Tender pasta sandwiched between layers of tasty béchamel sauce, cheese, spinach and herbed tomato sauce, topped with more cheese and baked until firm---whenever we serve Vegetarian Lasagna at Gopal’s Restaurant our clientele become practically ecstatic. “Could you possibly give us the recipe?” they ask. So here it is.
[From Kurma's book Great Vegetarian Dishes.]
This vegetarian nutloaf, with tomato sauce is a nice main dish for an Italian-style menu. Slice and serve and amaze your guests.