Mini Phyllo Quiche Cups
User Reviews
5
Mini Phyllo Quiche Cups
Description
This recipe uses pre-formed mini phyllo cups arranged closely on a baking sheet to prevent expansion during baking. The filling is made by whisking together eggs and half-and-half thoroughly to achieve a frothy texture that pours easily into the phyllo cups. Mix-ins such as cooked or raw vegetables, cheese, and meats are added to each cup before pouring in the egg mixture.
The quiches bake at 385°F until set and slightly golden, resulting in a combination of a tender egg custard enriched by chosen mix-ins inside a delicate, crisp phyllo crust. The small portion size allows for variety by making different flavor combinations side by side, such as spicy jalapeño with feta or sausage with cheddar. They provide a convenient finger food option for gatherings.
The recipe includes tips on scaling quantities if making multiple packages of phyllo cups and advises limiting mix-ins to about two per cup for balance. The suggested toppings add color, heat, or herbaceous notes, depending on preference. Nutrition estimates are provided based on the base recipe without extra toppings.
Ingredients
- 15 phyllo dough cups mini size
- 2 egg large
- 2 TBSP half and half
- salt a pinch
- black pepper
- garlic powder
- vegetables raw or cooked, few teaspoons
- 1 oz cheese coarsely grated, choice of cheese
- any of your favorite toppings from the list below
- oil spray oil, or butter to prevent sticking, small amount
TASTY MIX-IN IDEAS:
- spinach
- mushroom
- onion
- jalapeño
- sausage crumbled
TASTY TOPPINGS:
- red pepper flakes (skip for the kiddos)
- paprika
- green onion chopped
- cilantro fresh, chopped
- salsa
- hot sauce
- Bacon
Instructions
- Pre-heat oven or toaster oven to 385°F.
- Line a baking sheet with foil or parchment paper and group the cups very close together so they don't fan out into fillo discs as they cook. I use a small baking sheet when I'm only making a few and a large one when we're making these for a family brunch!
- Use cooked veggies if you prefer them soft, or grab your favorite raw veggies if you like the crunch. I usually have a boatload of leftovers in my fridge so I love using them up in these little breakfast bites! I consider it foodie upcycling, hah!
- Whisk together your egg and half and half [see below for subsitutions] very well and set aside. I use a little hand-cranked mixer on mine but you can do this by hand as well. Whisking til frothy will help this pour the easiest for ya!
- Line the bottom of each fillo cup with your mix-ins then use a spouted measuring cup to pour the egg into each cup. For sure grab a spouted measuring cup to do your pouring, it'll help control how much egg goes into each phyllo cup!
- Top with cheese and your favorite toppings.
- Bake on the center rack for 10-11 minutes.
Notes
- Pre-made mini phyllo cups can be found in the freezer section alongside pie crusts and puff pastry.
- The recipe quantities correspond to one 15-cup package; scale ingredients proportionally for larger batches.
- Limit to about two mix-ins per phyllo cup to maintain balance and texture.
- Consider trying different topping combinations for variety, such as sausage with cheddar or jalapeño with feta and cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 28mg | 1% |
| Potassium | 11mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 58IU | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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