Wednesday, 23 May 2012

Phyllo Quiche

Last week I had the worst craving for quiche. When I tried to pick it up for lunch, all the places I usually see it were out. My luck turned around however, when all the meals I'd planned on making for dinner were thwarted by dinners out. This left all of my good intentioned vegetables and eggs begging to be thrown together with some cheese and bacon and poured into a light phyllo crust.

The beauty of quiche is you can pretty much throw anything you like in it. Here's what I used.

4 pieces of bacon
8 pieces of asparagus
1 c. spinach
1 clove garlic, minced
1 shallot, minced
1 c. cheese (I used leftover bits of parmesan, gouda and cheddar)
5 eggs
8 sheets of phyllo
1/4 c. butter, melted

Preheat oven to 350 degrees. Chop bacon, asparagus and spinach. In a medium pan, fry bacon until cooked. Remove and place on a paper towel to soak up any grease. In the bacon renderings, fry garlic and shallot until lightly browned. In a mixing bowl, lightly beat eggs. Add asparagus, spinach, garlic, shallots, bacon and grated cheese. Stir together.

Phyllo Crust

Lay your first piece of phyllo flat on the counter or on a piece of wax paper. Brush the surface with melted butter. Place another piece of phyllo on top. Repeat with 2 more sheets (4 in total). Place the phyllo in a 9" spring form pan (or pie plate) from top to bottom. Repeat with the remaining phyllo and place that set in the pan from left to right. Trim any excess dough or make sure it's standing up. If you fold it over, you won't be able to lift the side of the pan.

Pour your egg mixture into the phyllo and bake for 20 minutes or until a knife comes out clean. Allow to cool for at least 10 minutes before serving.

Side note: for a quick way to feed a crowd, you could easily make these into individual quiches using large, deep muffin tins.

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