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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