Mini Blue Cheese Quiche Phyllo Cups
Blue cheese is one of those love it or leave it type foods that seems to get a strong reaction either way.
This is the best blue cheese I’ve had. I love it, for sure.
It’s a big, bold, robustly-flavored cheese made in Ireland on a family farm and although it’s tangy, sharp, and intense, it’s smooth and has a very addictive quality. Just one more cracker. Ok, two more. Another sip of wine. And three more crackers with cheese.
The cheese tastes especially good with wine.
And with friends on beautiful, sunny California days.
At the event, 75 bloggers drank the open wine bar dry by about 9pm and we didnt’t arrive until after 6pm.
We really like our wine and cheese.
I like this blue cheese simply smeared on crackers after it’s been sitting out at room temperature for awhile so that it softens and the flavors really develop. Serving cheese this bold and beautiful with grapes or apples is a must because the sweet, crisp, crunchy fruit balances the dense, savory cheese.
But rather than just smear it on crackers, I wanted to make something with it, and this is what I came up with.
These little mini quiche cups are my husband’s dream food. Eggs, cream, carbs, and cheese, all in one.
It’s nearly work-free recipe, taking less than 5 minutes to assemble and from start to finish, just about 20 minutes and you’re eating it. That’s my dream food.
Beat two eggs, add a splash of cream, pour into phyllo shells, top with a hunk of cheese, and bake.
They’d be a nice brunch or shower menu idea, or pass them as an appetizer at a cocktail or wine-and-cheese party. Two bites, no silverware needed.
I used Fillo Factory Mini Shells and after I poured the egg mixture into the phyllo shells, a few of them were leakers. Egg in, egg out; all over the baking tray. But I baked them anyway, and placed the egg pieces back into the cups after baking. Just giving you fair warning and full disclosure that not every single cup has an airtight seal. I learned all about phyllo dough when I made Nutella Chocolate Chip Baklava.
You could instead use mini pie shells, or make your own pie crust and press it into a muffin pan. Try refrigerated crescent roll dough, puff pastry, or skip the crust all-together, and bake the egg and cheese mixture directly in a muffin pan. There are a zillion ways to go with the basic idea. Cheese can do no wrong.
You can doctor up the egg mixture with spinach, mushrooms, scallions, onions, garlic, peppers, or any number of vegetables or spices. The phyllo cups, however, are very shallow and add-ins would be better suited to a muffin tin which is deeper. Plus, I wanted to focus on the luscious blue cheese and skipped any competing flavors.
Before serving, optionally drizzle a bit of honey over the top. A play on salty and sweet.
My husband was all over the mini quiche.
And I’m all over the cheese. We all win.
Mini Blue Cheese Quiche Phyllo Cups
Blue cheese is great on its own, but when baked into mini quiche, it’s even better. Assembly and prep takes mere minutes, making it a great recipe to try for brunches, showers, or as an appetizer at a wine-and-cheese or cocktail party when you’re pressed for time and need something easy, fast, unique, and full of flavor.
2 large eggs, beaten
2 tablespoons half-and-half (or whole milk, or heavy cream)
15 mini phyllo shells (or try mini pie crust shells, crescent roll dough, puff pastry, or baking directly in a muffin pan – adjusting baking time as necessary)
diced vegetables or spices, optional and to taste (try spinach, smushrooms, scallions, peppers, onions, garlic)
15 teaspoons Kerrygold Cashel Blue Farmhouse Cheese, divided
honey for drizzling before serving, optional
- Preheat oven to 350F, line a baking sheet with a Silpat, parchment, or spray with cooking spray. Place phyllo shells on baking tray; set aside.
- In a measuring cup with a pour spout (nearly impossible to fill cups if you don’t use something with a pour spout), beat eggs and cream together with a fork until smooth.
- Pour mixture into phyllo shells, divided evenly, filling them about 3/4 full. (Don’t worry if some of your shells leak; mine did too. Just scoop the egg that bakes onto the baking tray into the shells after baking)
- Top each shell with about 1 teaspoon of blue cheese, a small marble-sized hunk.
- Bake for 15 to 20 minutes, or until eggs are set and lightly golden. Serve immediately.
- Optionally, crumble more cheese over the tops; or drizzle with honey or a favorite sauce if desired.
- Mini quiche are best fresh, but extras will keep airtight in the refrigerator for up to 2 days.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Creamy and Crispy Hash Browns Frittata (vegetarian, GF)
Spicy Baked Eggs and Hash Brown Casserole (vegetarian, GF)
Vegetable Lasagna Casserole (vegan, GF)
Spinach and Red Pepper Frittata (vegatarian, GF)
Baked Chipotle Sweet Potato and Zucchini Fritters (vegetarian, GF)
Vegetable Fried Rice Frittata (vegetarian, GF)
Cheesy Taco Casserole (GF with vegan options)
Thanks for the entries in the Kitchen Aid 5-Quart Stand Mixer Giveaway!
Since my blog makeover, I’ve been told that my comment replies are going into spam. Please check your spam folder and un-spam them if necessary. Thanks!
Do you like Blue Cheese? Cheese in general?
What do you make with cheese?