This past weekend I wanted hors d’oeuvres-sized quiches.
I have made quiche many times in the past but since we were having an afternoon party I felt a little snacking food would be sufficient.
I used my same old recipe except I did not cook it in a pie plate, instead I used muffin tins. First I brushed half a piece of phyllo (filo) dough with melted butter/olive oil and folded it in half. I cut the piece into squares and lined muffin tins. I probably should have also buttered the tins before inserting the phyllo for ease of removal.
Into each cup section went a spoon of well-sautéed onions, bits of sliced ham, and more bits of Swiss cheese. Then I poured the custard mixture — 1 large egg to 1/4 cup of milk (make as much or as little as you need) — into each cup covering the solid ingredients. To gild the lily I sprinkled a bit of grated Parmesan cheese on top.
The mini-quiches baked until they were set — approximately 30 minutes.
The buffet was small but well-received.
What filling do you like in your quiche?