With lots of spring celebrations right around the corner, your thoughts might be turning to what to cook for any guests you might be having over. Of course, you don’t need a holiday to have brunch!
Quiche is a staple at my house, but having people over calls for a little extra flair in the presentation. Instead of one large pie crust, I used sheets of phyllo dough to create muffin-size shells for individual quiche cups.
Feel free to play with the ingredients in this recipe. One of the beauties of quiche is that you can throw practically anything in it and come up with a delicious dish.
Makes approximately 1 dozen
- 4 large eggs
- 1/2 cup milk, half and half, or heavy cream
- Melted butter or oil spray
- 1 medium tomato
- 2 cups chopped greens
- Approximately 5 sheets phyllo dough, thawed
- 1 tablespoon chopped chives
- Salt, pepper
- Shredded cheese
Preheat oven to 350.
Beat together eggs and milk and set aside. Add a small amount of butter or oil spray to a large frying pan and add tomato and greens. (You can also leave the tomato raw if you like.) Saute until greens are bright green and wilted. Remove from heat and let cool.
Grease muffin tin cups. Unroll phyllo dough and cut into approximate squares. Lay one sheet in each cup, carefully pressing to the inside of the cup. Spray dough cups with oil/butter and repeat layering until you have built up at least four layers. If you tear some dough while working, don’t worry, just put it back in place and add another layer.
Add tomato, greens, and chives to egg mixture and mix well. Add a pinch of salt and pepper. Divide mixture among phyllo cups. Top each cup with a sprinkle of shredded cheese.
Bake for approximately 20 minutes, until cups are golden brown and egg is firm.
Note: If you have leftovers, reheat in the oven to regain crispness of the phyllo.