Monday, May 21, 2012

Bacon Swiss Individual Quiche

I've been in the mood for quiche lately, and I thought it would be nice to make individual quiches to make leftovers easier. It's been a while since I made a quiche, but after looking up several recipes, I decided to just wing it. Most of the recipes were fairly similar, and I've never liked having to be too exact.

So if you've never made a quiche before, you're in luck: this is something you can't mess up.

Here's approximately what I used:
  • 7 eggs
  • 3/4 c milk
  • 1 c shredded Swiss
  • 2/3 c bacon bits
  • 1 t crushed garlic
  • handful of spinach
  • handful of other shredded cheeses (Parmesan mix from deli)
  • pepper to taste
  • 5 layers phyllo dough (remember, if you buy frozen phyllo, put it in the fridge 24 hours before you want to use it) *NOTE - this can also be done with puff pastry
  • 3 T Butter/melted
Pre-heat oven to 350 degrees F. I used 4 ceramic 1 3/4 cup Corelle casserole dishes.

First I sauteed the spinach until wilted, the set it aside to cool. Then I mixed the eggs, milk, Swiss, bacon, garlic, other cheese, and pepper together and set it aside.

I took out 5 layers of phyllo dough and cut into 4 equal squares. I took the first section and brushed a little bit of butter between each of the five layers, which I then put into one of the casserole dishes. I set aside and repeated with the other 3 dishes.

I put the four phyllo dishes into the oven and baked for 5 minutes, then removed the dishes.

I mixed the spinach in with the egg mixture and poured a little under one cup of the mixture into each dish, placing them back into the oven for approximately 25 minutes.

When a knife inserted into the center comes out clean, they're done.


I thought they came out excellent! There was a very strong bacon flavor, and just enough spinach for my taste. Some people may prefer more. I didn't add any salt because the bacon was pretty salty already, but others may want to add salt or Tabasco for additional flavor.

 I might try to be a little more careful with the edges of the phyllo next time. Taking the dishes in and out of the oven so much made a lot of the edges break off and fall into the bottom of the oven and all over the stove and made a mess.

Have you ever made quiche before? Do you use a real recipe, or just add whatever sounds good?


  1. That looks yummy. I've never made quiches with phyllo dough before, I've always used pie crust. I must try this.

  2. We use store-bought pie crust for our quiche... But now that I've made pie crust from scratch and realize it isn't that hard, I think I'll be making everything from scratch. We even have spinach growing in our garden this year, so I'll have to try making quiche with it...
    ~ Sunfire / Breath of the Dragon


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