Perfectly proportioned, Elegant Individual Quiche is scrumptious and satisfying to enjoy for breakfast, brunch, or dinner!
This makes two 5-inch ramekins. It’s small yet satisfying, simple to pull together yet elegant enough to serve guests.
ELEGANT INDIVIDUAL QUICHE
Speaking of eggs, when I was 11 or 12 years old I would help Mother in the kitchen. For a while, when 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. Furthermore, 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!)
Do you know that the dates on egg cartons are not expiration dates? Actually, it’s the date used for stores to know how long they can sell the eggs. It’s a ‘pack date’. Egg cartons with the USDA grade on them are required to have this ‘pack date’. Furthermore, this date is a three-digit code that corresponds with the consecutive day of the year. For example, January 1 would be 001 December 31 would be 365. Get it?
After purchasing eggs, refrigerate them in their original carton in the coldest part of your refrigerator (not the door). As well, assuming continuous refrigeration and they are not cracked or otherwise damaged, raw eggs will be safe to use 3 to 5 weeks after the Julian or ‘pack date’.
Also, when a recipe calls for an egg, it refers to a large egg. Adjust the number of eggs if you’re using x-large or small eggs in a recipe. Here’s an egg size substitution chart.
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The recipe below is ingredients are for 2 quiches.
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
Elegant Individual Quiche
- 3 large eggs
- 1 Tablespoon green onion green part only, thinly sliced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 pieces bacon cooked and crumbled
- ¼ cup ham cooked and diced
- 1 cup cheese pepper jack or your choice
- 6 sheets phyllo dough
- Preheat oven to 350°F. 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 the ramekin, tuck any dough that overhangs 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 the ham, bacon, and ¼ cup of cheese to each ramekin. Carefully pour in eggs. Top each ramekin with the remaining ½ cup cheese( adding ¼ cup to each ramekin).
- Bake at 350°F for 20 to 25 minutes until lightly set in the center. Remove and allow to cool 5 minutes before serving.