Store-bought phyllo dough sheets are the star of the show
Last time I hosted brunch, I felt too lazy to make a quiche, but I wasn’t sure what to make instead. In search of brunchy inspiration, I dug through the depths of my freezer—and when I pulled out a half-used package of phyllo dough sheets, I knew exactly what to do. Taking a cue from Greek ruffled milk pie, I formed the pastry into loose rosettes and baked them until golden and crisp. Next I added some roasted zucchini and tomatoes and poured in a pesto-spiked egg mixture before topping everything off with a handful of grated fontina cheese. When I placed my creation on the table, my guests oohed and aahed at the golden halo of ruffled pastry. I thought to myself, “That was way easier than making a quiche.”
The dramatic presentation of this egg bake comes down to the phyllo rosettes. Before you start rolling, brush each piece of pastry with a thin coating of olive oil, then sprinkle it with salt (this makes it extra crispy and tasty). Next you’re going to scrunch the phyllo into a long strip so that it folds like an accordion. Finally, roll this up loosely to create a rough swirl shape (it doesn’t have to be perfect) and place it in an oven-safe skillet. You’ll be able to fit about nine rosettes in the pan.
To prevent sogginess, the phyllo gets prebaked until it’s deep golden and very crisp. Meanwhile, your veggies get roasted on a separate sheet pan (ideally you can fit the two pans side by side in the oven; if not, just bake the pans one at a time). Unfortunately, you can’t just throw the vegetables in raw—I tried it, and they turned out mushy and flavorless. Cooking the veggies allows them to soften and brown, plus it concentrates their natural sugars. Take care not to completely obliterate them; just roast until the zucchini are soft and golden and the tomato skins have wrinkled.
Putting it all together is a bit counterintuitive: the crispy phyllo rosettes are removed from their pan and the vegetables are scattered over the bottom. Then the rosettes are returned to their original position, and the egg mixture is poured over the top. I tested this recipe in every configuration, and this extra step of removing and replacing the phyllo rosettes is truly worth it for the best texture—the veggies meld with the egg mixture for a soft, custardy base while the top portion of the pastry remains crisp (and not soggy). Be sure to serve this at the table, where your guests can enjoy the satisfying crunch of a knife passing through the pastry. They’ll think you spent hours in the kitchen, and you can let them believe it, if you like.