Mini Blue Cheese Quiche Phyllo Cups are 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.
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.
When I was at Big Potluck a couple weeks ago, I was shoveling crackers in my mouth that were heavily smeared with this Kerrygold Cashel Blue Farmhouse Cheese.
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.
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Mini Blue Cheese Quiche Phyllo Cups
Ingredients
- 2 large eggs, beaten
- 2 tablespoons half-and-half, or whole milk, or heavy cream
- 15 mini phyllo shells
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you like Blue Cheese? Cheese in general?
What do you make with cheese?
Blue cheese is one of my very, very favorites. Which means I’m pretty sure I could eat a whole batch of these myself!
And thanks for the Pin. Wish we could share these in person together :)
I LOVE blue cheese! I used to hate it, back when I could eat it. Murphy’s law. I still eat it when I encounter it, which isn’t all that often, sadly.
Love this idea for a great throw-together at the last minute for when you forgot to make something for the potluck. Not that I have ever done that. Or not that I’m saying you did.
Being from the great state of Wisc, it’s so ironic that now, you don’t even eat cheese. Murphy’s Law.
I’ll be honest – I’ve never had blue cheese, and I’m kinda scared to try it. These quiche phyllo cups, however, look delicious! I just might try blue cheese now…
gorgeous food photography btw :)
I’m drooling over all your recipes! I’m getting a pretty long list of ones I need to try!
Blue Cheese Lover for life!! It is definitely a love it or hate it food. These little babies are GORGEOUS, girl. I want them! Also I am dying to put little dried cranberries or strawberries on each quiche. Love the grapey suggestion, too.
Oh dried cranberries would be PERFECT – the tart, the chewy factor, mmmm, next time, for sure! :)
I so love blue cheese! I don’t have a lot of recipes with it though. These look fantastic and I can’t wait to make them! Beautiful pictures!
Mmm, these look good. I love anything in phyllo. Especially cheese!
I don’t think they’re on your current protocol…except on…The Weekend! The free days :)
love love love blue cheese, and I can’t believe I’ve never thought to use it in a quiche. and phyllo – I am suddenly very huyngry
oooh I bet those are so tasty! With the tangy blue cheese and crunchy phyllo…mmmm!
1. I want to go to the potluck sometime. So much fun!
2. I want to smoosh my face in those phyllo cups…
you would love Potluck! Very chill and low key :)
I love phyllo cups, blue cheese is the perfect filling!
These are the perfect little bite sized snack to make when you have literally no time and with guests coming over in 10 minutes. Pour a tall glass of wine and give me a plate of these babies. I LOVE blue cheese. And when blue cheese comes in it’s own little phyllo cup, perfect for popping one after the other, well consider me the happiest gal in the world. These are adorable Averie. PS: I love your blue plate! What a gorgeous photoshoot.
Thank you, I thought it was pretty gorgeous myself :) They weren’t easy to capture b/c of the cheese/reflection and the size. They are SMALL! But when I finally hit my groove, it was on. And it’s a Le Creuset platter than I don’t think could have been any more scripted for the shoot! Thanks for noticing :)
I love supe simple recipes like that – they seem so much more elegant than they are. Sometimes you don’t have to go overboard for something really nice. I’m not a blue cheese fan (Jason is though), but I love smoked gouda, feta or goat cheese.
they seem so much more elegant than they are. <-- that is my goal! Looks fancy but takes very little time. I wish they could all be like that :)
I fall into the category where I cant stand blue cheese ever since I got sick off it on on a trip to Rome. BUT! These little quiche cups look delicious and I am sure would taste equally as great with a sharp cheddar cheese.
They would be delish with sharp cheddar, goat, mozzarella, you name it. Really you can’t go wrong!
My boyfriend and I love making meals out of finger foods and we love our carbs and cheese, so this is the perfect recipe for us! I love the blue tray you used in these photos- it really caught my attention and brought out the lighter color of the phyllo cups!
Thanks Faith! It’s a LeCreuset platter and I felt it was tailor-made for this recipe and photo shoot!
So much colour in those photos, love it! It caught my attention right away. I only started liking blue cheese a couple years ago, and if I could eat more dairy I think I would have it at every meal. With fruit! and pizza! and mini quiche phyllo cups!!
I loved the turquoise blue, too! It’s one of my fave colors!