Description
A light and flaky take on traditional quiche using crispy phyllo dough for the crust. Filled with a creamy egg mixture and your favorite veggies, cheese, or meats.
Ingredients
Scale
- 6 sheets phyllo dough, thawed
- 2 tablespoons olive oil or melted butter
- 4 large eggs
- 1 cup milk or half-and-half
- 1/2 cup shredded cheese (cheddar, Swiss, or feta)
- 1/2 cup chopped cooked vegetables (spinach, mushrooms, bell peppers, etc.)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: cooked bacon, ham, or herbs
Instructions
- 1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- 2. Place one sheet of phyllo in the dish and brush lightly with olive oil or butter. Repeat layering with remaining sheets, rotating slightly each time to cover all sides.
- 3. Trim overhang or fold excess into the dish to create a rustic edge.
- 4. In a medium bowl, whisk together eggs, milk, salt, and pepper.
- 5. Sprinkle cheese and vegetables evenly over the phyllo crust.
- 6. Pour egg mixture over the filling.
- 7. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- 8. Let cool for 5–10 minutes before slicing and serving.
Notes
- Keep phyllo dough covered with a damp towel while working to prevent drying out.
- Customize with your favorite fillings just avoid adding too much moisture.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 135mg
Keywords: phyllo quiche, egg bake, crustless quiche, brunch