Egg, eggs …. and more eggs. I maintain a couple dozen in my fridge on a weekly basis. I’m rarely without ’em. Mini Herbed Quiche Phyllo Bites are fun to eat and easy to serve!
Photo, courtesy of yummly.com
In any form, at any time of day … they are one of my most favorite form of protein. Admittedly, egg and phyllo seem like a natural combination when I’m feeling a need for something buttery, soft and crispy. These ‘lil delights are great for brunch gatherings, breakfast or dinner with family and friends, or a treat for your work colleagues (who doesn’t LOVE to eat a homemade breakfast treat at the office!).
For breakfast, I fill ’em with chopped ham and cheese. For brunch, I use various cheese selections (emmental, gruyere, swiss or smoked gouda) and herbs. For dinner, I serve with a light salad of young greens.
- Category: Breakfast
- 1 Roll of phyllo sheets, thawed
- 1/2 cup Butter, unsalted, melted (1 stick)
- 3 Eggs, large, beaten
- 2 tablespoons Milk or Light Cream
- 1/2 cup Cheese, shredded (emmental, gruyere, swiss or smoked gouda)
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fresh chives or herbs (parsley, tarragon or thyme), finely minced.
- Preheat oven at 375 degrees. Place baking rack at middle of oven.
- Beat eggs, milk (or cream) and salt 'n pepper in a medium bowl.
- Shred desired cheese. Set aside cheese and egg mixture until phyllo is prepped.
- Unroll phyllo sheets on a flat surface and cover with slightly damp towel to ensure the phyllo doesn't become dry and brittle.
- Place a single sheet of phyllo on a large cutting board. Brush sheet with melted butter, beginning with edges and work your way towards the center. Continue this process until you’ve created three layers of phyllo dough.
- With large cutting knife, cut layered sheets lengthwise into 3 equal strips. Then, horizontally into 4 equal strips. Your goal is 12 squares, one for each cup of a mini 1 dozen muffin tin pan.
- Liberally brush each mini muffin cup with melted butter, and very gently place one phyllo square within each muffin cup. Ensure the phyllo square fits somewhat snugly within the muffin cup without tearing the phyllo.
- Sprinkle shredded cheese in each cup. Pour in egg mixture (be sure not to over fill!) and top with minced herbs.
- Bake for 10-12 minutes or until golden brown and egg mixture is poofy.
- Remove from oven and allow to cool slightly on cooling rack before serving.