I’ve been hesitant to add old recipes here on the shiny new blog because some of the old pictures don’t look as pretty. I’m still learning, but I’d like to give it another go. The plan is to remake them all even as I’m writing new recipes. All that means is you can expect more food! Hooray!
That said, this recipe is new. I perfected it last week in my test kitchen. I made it a few different ways to find out the best, so this is the fastest, easiest and yummiest.
Rather than using a traditional pie crust, we’re getting our phyllo on. I love the architectural form it takes on once baked. It somehow reminds me of the Sydney Opera House, you know? Anyway, find it in the freezer aisle and thaw up to one day ahead.
Phyllo Quiche Lorraine
Prep: 30 minutes ♦ Bake: 30 minutes ♦ Difficulty: Requires moderate agility ♦ 4 Servings
Gather: 1 Yukon gold potato, 1/3 small red onion, 1/3 green pepper, 1/4 cup coconut milk, 3 mushrooms sliced, jalapeno, 2 slices of bacon, les tois compte cheese, 4 eggs, salt, 1 package phyllo dough, half-stick of butter, melted.
Crack, slice, chop and mince accordingly. Shred that potato, too. Cook your bacon and set aside. Then saute your veggies to prep them. Begin with the potatoes and onions and let those brown on both sides, then chop it up and mix in the rest of your veggies and let it all brown up again.
In a separate bowl, crack eggs and add coconut milk, salt and black pepper.
Preheat your oven to 350. Follow the package instructions for thawing phyllo. The one I used had a thawing window of one hour up to one day is advance. Melt butter in a small microwaveable dish. Here’s where the agility comes in. The veggies on the stove won’t require much attention, but some. At the same time you must work quickly to unroll your dough and brush with butter between layers. Cover the unused portion of dough with a wet paper towel. Not too wet, though. I learned that ruins it, too.
You can add as many or as a few layers as you’d like. I think I did 4. Use a chop stick to place your dough deep in the corners of your ramekins. Fill with your veggie hash brown mix, then bacon pieces, then scoop about four spoonfuls of your egg mixture on top. Too much egg mixture and your quiche will sog up and take
too long an extra while to cook. Not enough egg mixture and your quiche are dry. 4 scoops, people.
Sprinkle cheese and then pinch your dough closed. Bake for 30 minutes or until golden delicious and set.
Then I suppose you should get yourself a fork and enjoy! Yum!
Thanks for getting something cookin’ with me today! Do you have favorite brunch recipes? I’m thinking French toast should be next. What do you think? I’ve been hand-making napkins for the soon to be open Shop. Can’t wait!
Bon A petit!
Thirsty for more? Try your hand at making the Slinky Drinky? Want some dessert with your brunch? Try my Sweet Potato Casserole. It will not disappoint!