Sunday, March 11, 2012


Growing up my mom made quiche quite often and every time I ate it I was surprised that I liked it, (Try it, You'll Like it!) because I didn't like any of the ingredients individual.  She made a pie crust similar to this one, Swiss cheese, and ham or bacon, eggs.  I was wrong... I like the cream she mixed the eggs with.

I have since learned that Quiche is so much more than Swiss and bacon and cream.  I also learned that since I don't like pie crust and am completely inadequate at making it that I could use Phyllo/Filo Dough for the crust.  You can make it or buy it at your local grocer in the freezer section, near desserts, at my grocer, it comes two individual rolls to a box, so one box can do two nights.  One roll can do more than one quiche, so make two, one for dinner the other for breakfast (because it always taste better the next day), or one for you and one for your pregnant friend if you happen to have one. 

Assemble all your ingredients.

Eggs mixed with milk or cream, about 1/4 cup per egg.  Add any seasons or spices you like.  I use season salt, pepper, and a pinch of onion powder.

We have chickens so eggs are a plenty!

I used about 9 eggs on the three pictured below.  Ground pepper till I decided it was good, about a 1/4 teaspoon of onion, and a generous shake of season salt.                                                   

All the goodies!  I had sausage, bacon, ham, sauteed peppers and onions, sundried tomatoes, potatoes.  This is a good use for leftovers.

Cheese, which are also goodies, but a different category.  I have Goat, Swiss, Cheddar, and Mozzarella.

Crust - I buttered the little baking dishes, and layered in the crust.  The phyllo dough feels like paper and will dry quickly so keep it rolled up or covered with a damp tea cloth.  I only used two or three layers this time and it was NOT ENOUGH.  I learned this the hard way as the quiche I made for breakfast was in a two part pastry pan and the egg leaked all over the onion because the crust wasn't thick or deep enough.  This meant the entire house was filled with smoke and I finished baking them on the BBQ, medium-low heat, I kept a close eye on them and they turned out nice enough as I do say so myself.  The crust gets a bit too brown, but it flakes off anyway.
Once the crust is finished (not baked), cover the bottom with cheese, then add your goodies, as much or as little as you like, and pour the egg mixture over the top.
Bake at 350* until they are almost unable to jiggle.  A 9" pie pan takes almost an hour.
I make lots of little ones so we can have a variety.

I made have and cheddar, bacon and Swiss, sausage, mozzarella, and peppers/onions.  The one that leaked all over the oven (I love cleaning my oven!!) was ham, cheese, and potato.
I had lots of leftover goodies so I mixed up more blue eggs and made a dozen muffin size ones that we devoured for breakfast/lunch the next day.


If you want an exact recipe check here.

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