Ripe Olive Mini Quiches - Featured Recipe -
Featured Recipes

Ripe Olive Mini Quiches

Pre-baked frozen phyllo cups make it easy to whip up these indulgent nibbles in a snap. Look for these time-saving gems (which are also sometimes spelled filo or fillo) in the frozen food section, near pie crusts and puff pastry. You could modify this super-flexible recipe to suite your tastes: Add bacon crumbles and caramelized onions to make a classic quiche Lorraine; try chorizo and green onion slices for a south-of-the-border zip; swap the Swiss for fontina and add Red Roasted Peppers for a Mediterranean twist. The possibilities are almost endless!
Categories: Amuse, Appetizers, Breakfast, Brunch, Vegetarian
Step 1
2 tsp • Olive oil
1/2 cup • chopped yellow onion
1/2 cup • diced Lindsay® Ripe Pitted Olives
1 1/2 tsp • minced fresh thyme
2 • Eggs
1 cup • Heavy cream
1/4 tsp • Salt
1/8 tsp • Ground nutmeg
1/8 tsp • Cayenne pepper
• 30 to 36 (3 boxes) frozen prebaked mini phyllo cups
1/2 cup • Shredded Swiss cheese
Preheat oven to 375°F.

Heat oil in a small skillet over medium heat. Add onion; cook 3 to 4 minutes or until just soft. Remove from heat; stir in olives and thyme and set aside.

In a medium bowl or large measuring cup, whisk together eggs and cream. Whisk in salt, nutmeg, and cayenne pepper.

Place phyllo cups on a parchment-lined rimmed baking sheet. Spoon olive mixture into cups and top with cheese. Carefully pour the egg mixture over the fillings in each cup.

Bake 25 minutes or until puffy and golden brown. (Do not overbake or eggs will be rubbery.)

Serve warm or at room temperature.
Nutritional Analysis
Information is on a per portion basis.


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