Garden Phyllo Quiches Recipes

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MINI QUICHES WITH PHYLLO DOUGH CRUST



Mini Quiches with Phyllo Dough Crust image

These delicious mini quiches with flaky, crispy phyllo dough crusts are a favorite brunch treat and make a great portable breakfast or snack.

Provided by Kate

Categories     Breakfast     Brunch     Snack

Time 40m

Number Of Ingredients 7

12 sheets phyllo dough
5 links breakfast sausage or chorizo sausage (cooked and chopped (see notes for more ideas and vegetarian options))
2½ cups grated cheddar cheese
½ cup green onion (diced)
8 eggs
½ cup heavy cream (or use half and half or milk for a lighter quiche)
½ cup vegetable oil

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.

Nutrition Facts : Calories 271 kcal, Carbohydrate 11 g, Protein 9 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 112 mg, Sodium 246 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GARLIC-HERB MINI QUICHES



Garlic-Herb Mini Quiches image

Looking for a wonderful way to impress guests? You've got it-and you need only five ingredients to make these tasty apps! -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 25m

Yield 45 mini quiches.

Number Of Ingredients 6

1 package (6-1/2 ounces) reduced-fat garlic-herb spreadable cheese
1/4 cup fat-free milk
2 large eggs
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
2 tablespoons minced fresh parsley
Minced chives, optional

Steps:

  • Preheat oven to 350°. In a small bowl, beat the spreadable cheese, milk and eggs. Place tart shells on an ungreased baking sheet; fill each with 2 teaspoons mixture. Sprinkle with parsley., Bake for 10-12 minutes or until filling is set and shells are lightly browned. Sprinkle with chives if desired. Serve warm.

Nutrition Facts : Calories 31 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 32mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

GARDEN PHYLLO QUICHES



Garden Phyllo Quiches image

These mini-quiches bake spinach, mushroom, egg and cheese in a phyllo crust.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 10

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to drain
2 cups sliced fresh mushrooms (6 ounces)
2 cups milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 eggs
8 frozen (thawed) phyllo sheets (18 x 14 inches)
4 teaspoons butter or margarine, melted
1/2 cup shredded mozzarella cheese (2 ounces)

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.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 115 mg, Fiber 2 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg

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