Phyllo Shell Quiche Bites

I love making mini-quiche with pastry, but I recently started buying these pre-baked phyllo shells, (found in the freezer section), to try out some different appetizers and let me tell you, I'm seriously hooked on these things!! (Note, this is not a paid advertisement, just a product I really enjoy.) These little shells make bite size appetizers and desserts so quick to throw together and they are light, flaky, and have a lovely crunch to them. They are completely delicious and so, so easy! No rolling, cutting, trying to get the pastry out of the mini muffin pans... I will be making these a LOT!

Do you know what I love about quiche? You can literally mix and match your fillings and seasonings in any way you want and create something very different from the last time you made them. Some of our favorite fillings include finely chopped cooked bacon, ham, pepperoni, sausage, caramelized onions, tomatoes, spinach, asparagus, red pepper, mushrooms, jalapeno, Swiss cheese, Gruyere cheese, goat cheese... are you getting the picture?? Literally you can put together any combination of fillings and then pour the egg mixture over the top of it, bake it, and you have mini quiche in a crisp, flaky crust.

If you have never experimented in the kitchen, this is something simple that you can get creative with and try your own spin on. The basic egg mixture that you can pour over any combinations of fillings would be the eggs, heavy cream, flour, salt and pepper. Then you can add any seasonings, flavorings and fillings that you like! It's fun to try out new flavor combinations or take the flavors from something you like and try it in something new!

Here is what I put together in these super simple, delicious cheesy quiche bites!

Ingredients -
30 phyllo shells

3 eggs
1/4 cup heavy cream

1 tsp flour

1/8 tsp each salt and pepper

1 tsp Dijon mustard
1 tsp onion powder
1 tsp Italian seasoning

1/2 cup shredded sharp cheddar

Preheat your oven to 350 degrees.

Place the phyllo shells on a large rimmed baking sheet. Whisk together the eggs, heavy cream, mustard, onion powder, Italian seasoning, flour, salt and pepper. Set aside.

Place a large pinch of shredded sharp cheddar in each phyllo shell, (using all the shredded cheese between all the shells.) Place about a tsp of the egg mixture over the cheese in each shell, let it settle, then go back and fill each of the shells to just below the rim.

Bake at 350 for 12 minutes. Remove from the oven and let cool then serve!

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