Speaking of eggs, when I was 11 or 12 years old I would help Mother in the kitchen. I went through this stage that every time I tried to crack an egg, I would hit it too hard on the bowl. It would slide down the edge of the bowl onto the counter and flop on the floor. No, it didn’t happen once or twice, but many times. I just couldn’t get the hang of it. If you’ve ever tried to clean a spilled egg, it’s almost impossible. I cringe every time I start to break an egg to this day! Luckily both my boys love to break the eggs for recipes! You know what? I let them! (and that, my friend, is one of the benefits of having children – getting them to do what you don’t want to do!)
Now, on the recipe!
Elegant Individual Quiche (ingredients are for 2 quiche)
1 T green onion, green part only, thinly sliced
1/4 tsp salt
1/8 tsp pepper
2 strips bacon*, cooked and crumbled
1/4 c ham*, cooked and diced
1 c cheese, pepper jack
6 sheets phyllo dough
Preheat oven to 350 degrees. Spray the bottom and sides of a small oven safe dish. I used a 5 inch ramekin with 3 inch sides. Fold 3 sheets of phyllo dough in half and press into ramekin, tuck any dough that over hangs into the ramekin. Place ramekins on a sheet pan.
In a medium size bowl, beat the eggs. Add green onion, salt and pepper to eggs and combine. Add half of ham, bacon, and 1/4 c of cheese to each ramekin. Carefully pour in eggs. Top each ramekin with remaining 1/2 c cheese(adding 1/4 c to each ramekin). Bake at 350 degrees for 20 to 25 minutes until lightly set in center. Remove and allow to cool 5 minutes before serving.
*You may omit or add your favorite breakfast protein.
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