I love vehicles. Not the kind of vehicle you drive...but the kind you eat. You know those foods that act as a vessel for a wide range of ingredients ie. pizza, hotdogs, pasta, sandwiches, tacos, salads (if you're feeling healthy), etc. Quiche is up there with being one of my favorite vehicles... not to mention it's a brunch staple. This quiche is a classic with an added twist of the wilted arugula. The peppery green pairs great with the bacon and caramelized onion.
Other benefits of a good quiche include but are not limited to: using it as a way to get rid of ingredients that are flirting with the idea of going bad and also as a way to disguise a ton of veggies in a sea of creamy eggs and under a layer of cheese. Its genius, really. And when it comes to the crust...don't just limit yourself to pie dough (or do if you crave zero excitement).
That brings me to this quiche. I had no pie crust so I decided to use up the phyllo dough I'd been storing in my freezer. Did I mention that I was hungry and impatient when I pulled the dough out of the freezer? Well, I was. The proper way to thaw phyllo dough is at room temperature for a couple of hours. I waited 30 minutes and even that was a struggle. I unrolled the dough and it proceeded to crack into a million thin strips. Let's just say I was able to put to use my mastery of paper mache that I became privy to in the second grade. It worked, but I had a ton of potentially ruined phyllo dough. Because I love a good challenge and one of my favorite things to do in the kitchen is to think outside the box (mainly this happens when I screw up)I decided it would not go to waste.
I know you're dying to know how I saved this phyllo dough...but you're going to have to wait. A) I haven't made the recipe yet + B) I would seriously hate to detract from the recipe I'm about to post. duh. Enjoy friends...remember: don't cook while impatient, unless you want a good story and who doesn't love a good story?
Phyllo crust (thats been properly thawed)
1 cup of cheese
4 ish tbsp salted butter
1 2/3 cup of milk or half/half
8 slices of thick cut bacon, chopped
1 cup of wilted argula
1/2 cup of caramelized onions
1 garlic clove
pinch of salt + pepper
pinch of nutmeg
pinch of thyme
Preheat oven to 350. Coat quiche pan with coconut oil spray and line with several layers of thawed phyllo dough. The number of layers depends on how thick you want your crust. Coat each layer with butter before adding the next layer. Once all layers are added, bake in the oven until lightly browned and crispy...I can't give an exact time period as my oven literally does whatever it wants. Pie weights are not necessary.
Meanwhile, prepare your filling. Cook off the bacon and let sit. Reserve some of the bacon grease to caramelize the onions because its the right thing to do. Set aside. Add some oil and the garlic clove to a skillet and wilt the arugula...if you're feeling crazy...use some of the bacon grease instead of oil. You're feeling crazy.
Mix the milk, eggs, and spices.
Once the quiche crust has been taken out of the oven line the bottom with most of the cheese, leaving a little to sprinkle on the top. Add the chopped bacon, wilted arugula and caramelized onions. Pour milk mixture over top and then top with remaining cheese.
Bake quiche for about 30 to 45 minutes depending on size and the temperament of your oven.