Bacon and Scallion Quiche with Phyllo Crust

A delicious dish perfect for brunch gatherings.

By Sara Lynn Sullivan

Pre-made phyllo dough is typically stored in the freezer, so give it time to come to room temperature beforehand. This dough is very thin and fragile by nature, but accidental tears can simply be patched up with more phyllo. Working with this dough may seem a bit intimidating, but it’s actually very doable and will result in a beautiful flaky crust.

Bacon and Scallion Quiche with Phyllo Crust

Course Breakfast, Brunch
Servings 8 Slices


  • 4 large eggs
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and chopped bacon (about 6 slices)
  • 1/4 cup washed and sliced scallions
  • 15 (9- by 14-inch) sheets sheets phyllo dough
  • 2 tablespoons butter, melted


  • Preheat oven to 350°F and grease a 9-inch cake pan. Whisk together eggs, milk, salt and pepper in large bowl. Stir in shredded cheese, chopped bacon and scallions.
  • Gently peel off one thin layer of room-temperature phyllo dough and cover remaining sheets with a damp paper towel to maintain moisture. Brush sheet with melted butter, and then form dough into pan, allowing it to go up the sides.
  • Repeat this step with remaining sheets, covering the entire pan. Allow the last 5–6 layers to go up and fold over edges of the pan—forming a crust all the way around. This will help keep the dough from falling into the egg mixture, and will give the crust a leafy/flakey look. Phyllo sheets may wrinkle and do not need to be perfectly smooth against the pan.
  • Gently pour egg mixture into phyllo crust.
  • Bake for 50 minutes, or until the center is set. Remove from oven and set on a wire rack. Gently break off over- hanging pieces of phyllo to help loosen it from the pan and to better display the layers of crust. Slice into 8 portions, serve and enjoy.
Keyword Quiche

Sara Sullivan is a food photographer and recipe developer who was raised in Ithaca. For more recipes, follow her on Instagram @saralynn.bakes.

This recipe was first featured in the Spring 2021 issue of the magazine.

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