- 4 cups broccoli, chopped
- 1 medium onion, chopped
- ¾ cup unsalted butter
- 6 eggs, beaten
- ½ cup milk
- 2 ½ cups grated cheddar and provolone cheese
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons garlic powder
- ½ cup celery (optional), chopped
- ¼ pounds pepperoni
- ½ cup tomatoes, diced
- 15 layers filo dough
Substitute or add bacon or sausage for the pepperoni.
1. Preheat the oven to 350 degrees.
2. Sauté the broccoli and onions on medium high heat until the onions are soft--about 5 minutes.
3. Transfer the broccoli and onions to a bowl and mix in the remaining ingredients except the pepperoni.
4. Prepare the filo dough: Melt butter in a saucepan. Brush the bottom of an 8x11 inch pan with butter. Place a sheet of filo on the bottom, place another sheet on top, brush with butter, and keep repeating for the remaining sheets until ten are in the pan.
5. Pour in the mixture. Spread the pepperoni evenly across the quiche. Cover with a five-sheet layer of dough, repeating the brushing with the butter.
6. Bake in a 350 degree for about 20 minutes until the dough has turned brown and flaky.
For a quiche, I would recommend assemble, score, bake, let cool and freeze. Quiche has a lot of water in it, and water only makes fillo
soggy. So the sooner you can bake it, get rid of the water, and have it firm up the better off you are.
Should I bake it all the way through or just part of the way (say--half or three-quarters of the time)? You want to cook it all the way through so that the eggs set and the moisture is locked up and not free to sog the fillo.
When doing the final preparation, should I bake it at the same temperature (350) or something cooler? How long should it bake? I have a Thermapen so I can measure internal temperature if needed. I would lower the temperature to 325 and warm through.
While I'm concerned about the filo, I also don't want the quiche to overcook. When you are reheating you are just warming/heating the quiche through. You are not trying to cook/bake the quiche any more than it already it. With the fillo insulation, it is pretty hard to over cook your quiche.
Killington Quiche. To import, drag image to your MacGourmet recipe box.