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?