Quiche is a classic French dish that brings together a creamy, savory custard filled with your favorite ingredients, all nestled in a perfectly flaky crust. While traditional quiches often use pastry dough, using phyllo dough offers a delightful alternative: layers of ultra-thin, crispy sheets that add an irresistible crunch and lightness to every bite.
This recipe is not only elegant and delicious but also surprisingly easy to make, perfect for brunch, lunch, or a light dinner.
Whether you’re a seasoned cook or trying quiche for the first time, this phyllo dough quiche recipe will impress your family and guests alike. The combination of creamy filling and crisp phyllo is truly a match made in heaven.
Plus, you can customize the fillings to suit your taste or dietary needs, making it a versatile favorite in your recipe collection.
Why You’ll Love This Recipe
This quiche recipe stands out because it uses phyllo dough, which bakes up exceptionally crisp and flaky, creating a delightful texture contrast with the smooth filling. Unlike heavier pie crusts, phyllo is light, making this dish feel less dense but still satisfyingly rich.
The recipe is also highly adaptable. You can load it up with veggies, cheese, or even meats, depending on your preferences.
It’s perfect for meal prep, brunch gatherings, or a cozy family dinner. Plus, it reheats wonderfully, so leftovers are just as tasty the next day!
Ingredients
- 8-10 sheets phyllo dough (thawed if frozen)
- 4 tablespoons unsalted butter, melted
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1 cup shredded cheese (Gruyère, cheddar, or your favorite)
- 1/2 cup cooked vegetables (spinach, mushrooms, zucchini, or bell peppers)
- 1/4 cup cooked bacon or ham (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional, for warmth)
Equipment
- 9-inch pie dish or tart pan
- Pastry brush (for buttering phyllo sheets)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Oven preheated to 350°F (175°C)
Instructions
- Preheat your oven to 350°F (175°C). Prepare your pie dish by lightly greasing it with butter or non-stick spray.
- Prepare the phyllo dough. Carefully unroll the phyllo sheets and cover them with a clean, damp kitchen towel to prevent drying out.
- Layer the phyllo sheets. Place one sheet of phyllo dough in the pie dish, letting the edges hang over the sides. Using a pastry brush, lightly brush melted butter over the sheet. Repeat layering and buttering for 6-8 sheets, making sure to rotate sheets slightly for an even crust coverage.
- Prepare the filling. In a mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg. Stir in the shredded cheese and your choice of cooked vegetables and meat (if using).
- Pour the filling into the phyllo crust. Spread it evenly, then fold the overhanging phyllo dough over the filling and brush with more butter to seal the edges.
- Top with 2 more phyllo sheets. Brush each with butter and tuck the edges neatly inside the pan to create a neat finish.
- Bake the quiche. Place it in the preheated oven and bake for 35-40 minutes, or until the filling is set and the phyllo crust is golden and crisp.
- Cool before serving. Let the quiche rest for at least 10 minutes before slicing to allow the filling to firm up.
Tips & Variations
Always keep the phyllo dough covered with a damp towel while working to prevent it from drying out and becoming brittle.
Want a vegetarian version? Skip the meat and add extra veggies like roasted red peppers, caramelized onions, or artichoke hearts.
For a dairy-free option, substitute half-and-half with coconut milk and use a vegan cheese alternative.
If you love spinach, try adding fresh baby spinach to your quiche filling for a nutritious twist. You can also experiment with different cheeses like feta or goat cheese for unique flavors.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 15 g |
| Fat | 22 g |
| Carbohydrates | 15 g |
| Fiber | 1.5 g |
| Sodium | 350 mg |
Serving Suggestions
This quiche pairs beautifully with a crisp green salad for a light, balanced meal. Consider a fresh Baby Spinach Salad Recipe Vegan for a refreshing complement.
A side of roasted potatoes or a bowl of homemade soup, like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food, also works wonderfully.
For brunch gatherings, serve alongside crusty bread and fresh fruit for a delightful spread. Leftovers can easily be reheated or enjoyed cold, making this quiche a perfect make-ahead option.
Conclusion
Creating a quiche with phyllo dough elevates this traditional dish into a crisp, light, and elegant meal that is sure to impress. With its versatility and ease of preparation, this recipe is ideal for both casual family dinners and special occasions.
The crunchy layers of phyllo combined with a creamy, savory filling make every bite a delight.
By customizing the filling to your liking, you can enjoy endless variations of this quiche, whether you prefer vegetarian options or want to incorporate your favorite meats and cheeses. For more delicious and healthy meal ideas, be sure to check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and Vegan Recipes No Tofu: Delicious Plant-Based Meals.
Happy cooking!
📖 Recipe Card: Quiche with Phyllo Dough
Description: A light and flaky quiche made with crispy phyllo dough and a savory egg filling. Perfect for brunch or a light dinner.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 6 sheets phyllo dough
- 4 large eggs
- 1 cup half-and-half
- 1 cup shredded Swiss cheese
- 1/2 cup cooked spinach, drained
- 1/4 cup cooked bacon, chopped
- 1/4 cup finely chopped onion
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Brush a 9-inch pie dish with olive oil.
- Layer 3 sheets of phyllo dough in the dish, brushing each with olive oil.
- In a bowl, whisk eggs, half-and-half, salt, pepper, and nutmeg.
- Stir in cheese, spinach, bacon, and onion.
- Pour filling over phyllo layers.
- Layer remaining 3 sheets of phyllo on top, brushing each with olive oil.
- Bake for 35 minutes until golden and set.
- Let cool for 10 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 18 g | Fat: 22 g | Carbs: 12 g
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