MINIATURE QUICHES
24 quiches
Bake on a baking sheet lined with parchment paper according to package directions:
- 24 store-bought phyllo cups
Remove the phyllo cups from the oven, but leave the oven on and increase the temperature to 425°F. Have ready:
- ¼ cup finely chopped ham, cooked broccoli, or roasted red peppers
Whisk in a medium bowl until thoroughly blended:
- 2 large eggs
- ½ cup heavy cream
- ⅓ cup grated Parmesan
- 1 tablespoon minced onion or shallot
- ¼ teaspoon salt
- ⅛ teaspoon black or white pepper
Place ½ teaspoon of the finely chopped ingredients in the bottom of each phyllo shell, then fill to the brim with the egg mixture. Bake until the filling is set and puffed, 12 to 15 minutes.