Filo Crust Denver Quiche

Frozen filo dough has become a pandemic staple in my house. I make quick pastries, baklava, cheesy straws, and more. But my favorite? Using filo dough as the crust for a quick and easy quiche! Once you get the basics down, you'll be working quiche into your meal plan and your family will be cheering you on!

The quiche featured here is inspired by a Denver omelet because I happened to have the makings for one on hand, but you can mix and match what you've got around to make a quiche of your very own. Just make sure you make a custard of eggs, milk, yogurt, salt, and pepper. Then look to your garden, leftovers in the fridge, the little chunks of cheese that need some loving ... you get the idea.

You can serve this quiche warm (but not right out of the oven!) or at room temperature and it works well for breakfast, brunch, lunch, or dinner. Depending on when it's being served, opt for muffins and fruit, a beautiful green salad, coffee and orange juice, or a nice glass of chilled white wine to accompany it. And marvel at how such a fancy feeling quiche is so very easy to make!

Filo Crust Denver Quiche

  • 8 sheets frozen filo dough, defrosted according to package instructions
  • Cooking spray
  • 4 large eggs
  • 1 cup whole milk
  • 3 ounces plain Greek yogurt
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • ½ cup diced green pepper
  • ½ cup diced onion
  • 1 cup cubed ham
  • 1 cup grated sharp cheddar cheese

Preheat the oven to 350° F.

Lightly coat a pie dish with cooking spray. Lay one sheet of filo dough over the bottom of the dish. Lightly coat the dough with cooking spray. Lay a second sheet of filo dough over and coat with cooking spray. Continue layering until you have 8 sheets. Press the dough into the dish. Carefully tuck the dough that is hanging over the edge under to create an edge of gentle folds.

Prebake the filo dough crust until it's light golden, about 8 minutes.

In a medium bowl, whisk together the eggs, milk, yogurt, and seasonings.

Toss the green pepper, onion, and ham in a small bowl and pour into the prebaked filo shell. Pour the egg mixture into the filo shell. Sprinkle the grated cheese over the top. Bake 45-50 minutes or until the quiche is puffed up and set. If needed, cover the exposed filo with foil halfway through so it does not burn. Cool slightly before serving.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour

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