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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