Mini Quiche - Phyllo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filo Dough
1 stick of butter
9 – eggs
1 ½ cups half & half
Fresh grated nutmeg to taste (roughly ¼ teaspoon)
12 strips Bacon
Pepper
2 – Roma tomatoes (or any vegetables)…optional
Shredded Cheddar cheese (or your favorite cheese)
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Directions: |
Directions:Fry up enough bacon for two pieces per serving. Seed and dice tomatoes. In a medium bowl mix eggs, half & half, nutmeg & pepper. Blend well.
Thaw Filo dough overnight in fridge according to directions on box. Melt butter. On a flat surface take one piece of Filo dough out and brush with butter. Repeat two more times laying each piece of Filo dough on top of each other. Keep Filo dough covered to prevent it from drying out. Cut down dough into a 6x6 inch rectangle. Press Filo dough into a well greased large muffin pan. Shred up one piece of bacon and then add a tablespoon of diced tomatoes. Add another piece of shredded bacon and then top with good portion of cheddar cheese. Fill with egg mixture, about ¾ cup.
Place on baking tray to catch any spill over while baking. Bake at 350° for about 35 – 45 minutes until they puff up and turn brown. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 1/2 Hours |
Personal
Notes: |
Personal
Notes: A guest favorite at Hawk Valley Retreat
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