Mini Quiches With Phyllo Dough Crust Recipes

MINI QUICHES WITH PHYLLO DOUGH CRUST

Steps:

• Pre heat oven to 325F.
• In a large bowl, whisk together the eggs with heavy cream and dash of salt and pepper. Add the chopped cooked sausage, green onions, and cheddar cheese and mix well.
• On a clean surface or cutting board, lay out a sheet of phyllo dough and brush the top with oil. Add 3 more phyllo sheets and brush with oil after each one.
• Use your knife or pizza cutter to cut the stack of phyllo dough into four equal squares. Gently press each square stack of phyllo dough into a muffin pan.
• Continue working with the rest of phyllo dough until all mini/muffin molds are lined with phyllo sheets.
• Pour the egg mixture into the phyllo dough molds, taking care to distribute the sausage and cheese mixture evenly between each quiche.
• Bake at 325F until the eggs are set and puff up a little, approximately 15 to 20 minutes. Allow to cool for a few minute and serve warm.

GARDEN PHYLLO QUICHES

Steps:

• Heat oven to 350°F. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat.
• Mix milk, mustard, salt, nutmeg and eggs; set aside.
• Spray eight 6-ounce custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. Cut phyllo into fourths. Place 1 phyllo section in each custard cup. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cup.
• Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixtue into each cup. Fold edges of phyllo toward center.
• Arrange custard cups in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.