Wednesday, July 21, 2010

Pink Julep in the Kitchen: Mini-Quiches

On Sunday, I made my hubby one of his favorite treats, mini-quiche! These are so simple and easy to make and they are delish!!! They can get a little messy looking, so for presentation, I would say only fill the shells half full or less... but when I'm making them for just us, I fill them to the top with the filling cause that's how they're tastiest! YUM! Here's the recipe:
30 premade frozen phylo shells
2 large eggs, lightly beaten
3/4 cup skim milk
1/8 lb. honey ham, thinly shaved from the deli, chopped up
1 cup shredded cheddar cheese
1/2 Tblsp. flour
Dash of Nutmeg
1. Preheat oven to 350 degrees Farenheit. Spray cookie sheet with non-stick cooking spray.
2. Heat phylo shells for 3 minutes in oven to crisp. Remove from oven and leave on at 350. Allow shells to cool before filling.
3. Coat chedder cheese in flour, tossing to fully coat.
4. In a medium bowl, pour eggs and milk. Mix together, beating lightly with fork or whisk. Add dash of nutmeg, salt and pepper. I like to add a tiny dash of cayenne pepper and a little dried parsley for color.
5. Stir in Ham.
6. Add cheese to egg mixture and mix thoroughly.
7. Spoon mixture into phylo shells.
8. Bake for about 15 to 20 minutes or until egg is cooked through. Cool for 5 minutes or so before serving. Salt to taste if necessary.
I have also done these with bacon and they're great that way too! I hate veggies, but if you like, add finely chopped peppers, onions or tomatoes.
Pink Julep!


  1. Oh how perfect for a party. They look cute! I bet they're yummy.

  2. This looks seriously AMAZING!! Need to go buy some mini phylo shells asap!

  3. Yum! Sounds good! and a pretty easy recipe too!

  4. these are too cute! and I am sure they were delicious!

  5. Looks delicious! When I have mini quiches, I just can't seem to stop eating them,lol!

  6. Mmmm! I have some leftover phyllo shells from when I made mini-tomato pies. This is the perfect recipe for them!


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