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.
Prep Time5 minutesmins
Cook Time18 minutesmins
Total Time23 minutesmins
Course: Appetizers
Keyword: appetizers, Blue cheese, brunch, cheese, crackers, eggs, phyllo, quiche
Servings: 15
Calories: 21kcal
Author: Averie Sunshine
Ingredients
2large eggsbeaten
2tablespoonshalf-and-halfor whole milk, or heavy cream
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.