This Mini Quiche recipe is a cinch to put together using mini fillo shells and vegetables, meats and cheeses that are probably already in your fridge. I like to serve them as appetizers along with Quick and Creamy Crab Stuffed Mushrooms and Cream Cheese Wontons with Chicken and Pepper Jack.
prep time15 Min
cook time15 Min
(15 count) mini fillo shells
small broccoli floret finely chopped
baby spinach leaves finely chopped
cheddar finely shredded
1 1/2 Tbsp
mushroom finely chopped
1 1/2 Tbsp
swiss cheese finely shredded
slice crispy cooked bacon finely chopped
green onion finely chopped
fresh ground black pepper
How To Make
Preheat oven to 375 degrees. Spray mini muffin pans with nonstick cooking spray.
Add a pinch of broccoli, spinach and cheddar to 10 fillo shells. Add a pinch of ham, mushrooms and Swiss cheese to 10 fillo shells. Add a pinch of bacon, green onion and cheddar cheese to the remaining fillo shells.
In a medium whisk together eggs, cream, salt and pepper. Using a teaspoon spoon the egg mixture over the ingredients in the shell. Bake for about 15-20 minutes or until set and lightly browned.
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