Phyllo Crusted Quiche with Root Veggies

Zach Thorp Oct 12, 2022


  • ½ lb. phyllo dough
  • ½ cup Mushroom and Sage Olive Oil
  • 1 lb halved and diced root vegetables
  • 8 eggs
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 cup grated gruyere cheese
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper


  1. Preheat the oven to 350°F. Brush a spring-form pan in a thin layer of oil and begin layering phyllo sheets evenly into the pan, brushing each sheet with oil before layering with the next.
  2. Place in the oven and par-bake for 15 minutes. Remove from the oven and set aside.
  3. Place root veggies and leeks on a baking sheet and drizzle with an additional 2 tablespoons of Mushroom & Sage olive oil.
  4. Place in the oven and roast until the veggies are tender. Remove from the oven and set aside.
  5. In a large bowl combine eggs, milk, cream, cheese, salt and pepper, whisk to combine.
  6. Once the crust has par-baked, carefully pour in egg mix and return to the oven. Bake for 20 minutes or until simi-firm.
  7. Remove from the oven and add veggies, return to the oven and finish baking until firm, about 20 minutes.
  8. Remove from the oven and let cool slightly before slicing and serving.