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
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