PHYLLO DOUGH BREAKFAST QUICHE RECIPES

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BACON-AND-SWISS QUICHE WITH PHYLLO CRUST | RECIPES | WW USA



Bacon-and-Swiss quiche with phyllo crust | Recipes | WW USA image

There's nothing like a savory, cheesy quiche to get your day started right. It's hearty enough that you could even have it for dinner if you'd like. Why not! Thanks to the convenience of using phyllo dough, this impressive-looking, party-worthy quiche comes together in under an hour. Fat-free evaporated milk, low-fat Swiss cheese, and turkey bacon help keep this recipe from putting the calories over the top, so you can enjoy it at any time. If you want more veggies in your quiche, add 1 cup chopped steamed broccoli florets to the pie plate along with the cheese and bacon in Step 4.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Brunch,Breakfast,Dinner

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 9

2 sheet(s) Phyllo dough cut into three strips each
4 large egg(s) Egg(s)
1 cup(s) Fat free evaporated milk
0.5 tsp Table salt
0.25 tsp Black pepper
0.25 tsp Ground nutmeg
1 pinch(es) Cayenne pepper
0.5 cup(s) Shredded low fat Swiss cheese
4 oz Cooked turkey bacon cooked until crisp, and crumbled

Steps:

  • Preheat oven to 350°F. Spray 9-inch pie plate with nonstick spray.
  • Lay phyllo in pie plate, one piece at a time, spraying each layer with nonstick spray; dough should cover bottom and sides of plate in overlapping layers. Fold in any overhanging corners.
  • Whisk eggs, milk, salt, black pepper, nutmeg, and cayenne together in small bowl.
  • Sprinkle Swiss cheese and bacon over phyllo. Pour in egg mixture and place plate on baking sheet. Bake until firm, 30-35 minutes. Cool at least 5 minutes before cutting into 8 wedges.
  • Serving size: 1 wedge

Nutrition Facts : Calories 43 kcal

MINI QUICHE BITES WITH PHYLLO CRUST | LOVE AND OLIVE OIL



Mini Quiche Bites with Phyllo Crust | Love and Olive Oil image

A perfect bite-sized appetizer, with a creamy egg filling (flavored with basil pesto or spicy chorizo) nestled inside a crispy phyllo shell.

Provided by Love and Olive Oil

Total Time 1 hours

Cook Time 30 minutes

Yield 24 mini quiches

Number Of Ingredients 8

15 sheets (1/2 package) phyllo dough
6 tablespoons butter, melted
cooking spray
4 eggs
1/2 cup heavy cream
salt and pepper, to taste
1/2 pound raw chorizo, cooked until browned and broken up into small bits (for chorizo quiche)
or store-bought (for pesto quiche)

Steps:

  • Preheat oven to 375ºF. Lightly spray a mini muffin tin with cooking spray.Lay one sheet of phyllo dough on a flat surface. Keep remaining dough covered with plastic wrap and/or a clean, damp dish towel to prevent the dough from drying out. Brush with a thin layer of melted butter, then top with a second layer of phyllo dough. Brush with more butter and repeat, until you have a stack of phyllo five sheets thick.Cut out 3 1/2-inch squares or rounds using a circle cutter; you should be able to get about 8 rounds from your stack. Gently ease each round into a mini muffin tin.Repeat with remaining dough, layering 5 sheets of phyllo dough alternately with melted butter. Cut into rounds; you should end up with a total of 24 mini cups.Bake cups for 8 to 10 minutes or until edges are lightly golden and bottoms are puffed. Cool completely before using (shells can be made a day ahead of time and stored in the muffin tins–so they don’t break–in a cool, dry place).Preheat oven to 400ºF. Prepare pesto (if making homemade). For chorizo quiches, cook chorizo until browned and crispy, breaking up any large chunks. Drop a few pieces of chorizo into the bottom of each phyllo shell.In a bowl, whisk together eggs, cream, salt, and pepper. For pesto quiches, whisk in prepared pesto.Pour egg mixture into each phyllo cup until just barely full to the top (quiches will puff when baking). Bake for 13 to 15 minutes or until tops are puffed and just starting to brown. Let cool slightly then remove from muffin tins. Serve warm or at room temperature.

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