Bacon, Havarti and Arugula Quiche

With Easter right around the corner, I’ve been starting to think of some tasty brunch items to include on my menu. This quiche is somewhat unique because it uses phyllo dough for the crust instead of pastry dough, providing a wonderful flaky texture. The creamy and slightly sweet Havarti cheese pairs beautifully with the salty bacon and peppery arugula. Serve this with fresh fruit and a simple green salad.

1. Preheat oven to 350. Lightly coat a 9-inch pie plate with cooking spray. Place phyllo sheets, one at a time, in the pie plate, brushing with butter after each layer. Tuck the edges of the phyllo dough into the pie plate and set aside.

2. Cook bacon over medium heat until browned, stirring occasionally. Using a slotted spoon, transfer bacon to a bowl. Add onion to the pan and cook until lightly browned.

3. Whisk eggs, Havarti, milk, Dijon, salt and pepper together in a mixing bowl. Place arugula evenly onto the phyllo dough and top with bacon and onion. Pour egg mixture over.

4. Lightly coat a sheet of aluminum foil with cooking spray and place gently over the quiche. Bake for 40 minutes, remove foil and bake for 20 minutes longer, or until a toothpick inserted in the center of the quiche comes out clean. Let quiche sit for at least 15 minutes before cutting.

Bacon, Havarti and Arugula Quiche

Serves 8

All you need:

8 sheets phyllo dough, thawed

1/4 cup unsalted butter, melted

4 strips thick-cut bacon, diced

1 small yellow onion, sliced thin

6 large eggs

1 cup grated Havarti cheese

1 cup milk

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup baby arugula

Cooking spray

All you do:

1. Preheat oven to 350. Lightly coat a 9-inch pie plate with cooking spray. Place phyllo sheets, one at a time, in the pie plate, brushing with butter after each layer. Tuck the edges of the phyllo dough into the pie plate and set aside.
2. Cook bacon over medium heat until browned, stirring occasionally. Using a slotted spoon, transfer bacon to a bowl. Add onion to the pan and cook until lightly browned.
3. Whisk eggs, Havarti, milk, Dijon, salt and pepper together in a mixing bowl. Place arugula evenly onto the phyllo dough and top with bacon and onion. Pour egg mixture over.
4. Lightly coat a sheet of aluminum foil with cooking spray and place gently over the quiche. Bake for 40 minutes, remove foil and bake for 20 minutes longer, or until a toothpick inserted in the center of the quiche comes out clean. Let quiche sit for at least 15 minutes before cutting.