Bacon Cheddar Mini Quiches with Phyllo Shells
Individual quiches baked in crispy phyllo shells with bacon, cheddar cheese, and a custard filling of eggs and milk. Quick weeknight appetizer or brunch item that comes together in under 20 minutes. Phyllo cups eliminate crust prep work while delivering a light, flaky texture.
Ingredients
- 2 packages phyllo shells, miniature baked (like Athens Mini Fillo Shells, 1.9 ounces each)
- 2 large eggs
- ¼ cup milk
- 3 slices bacon, cooked and finely crumbled
- salt, to taste(optional)
- pepper, to taste(optional)
- ½ cup cheddar cheese, finely shredded
Instructions
- 1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- 2
Arrange the phyllo cups on the prepared baking sheet.
- 3
Whisk together eggs and milk in a medium bowl until well combined, then pour into a measuring cup with a spout.
- 4
Sprinkle crumbled bacon into each phyllo cup.
- 5
Carefully pour egg mixture into each cup, filling to about 1/8 inch from the top to allow for rising during baking.
- 6
Season with salt and pepper.
- 7
Bake for 5 minutes to set the egg mixture.
- 8
Remove from oven and sprinkle cheese over each cup.
- 9
Return to oven and bake for 6 minutes more, until centers are firm and quiches are lightly browned.
- 10
Remove from oven and cool on a wire rack for 5 minutes before serving hot.
Tips
Use a measuring cup with a spout for precise egg mixture distribution to avoid overfilling shells.
Do not overfill the phyllo cups; the egg mixture will rise during baking and may overflow.
Cool quiches on a wire rack rather than the hot baking sheet to prevent the bottom from becoming soggy.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 325 degree F oven for 5-7 minutes until warmed through.
Assemble unbaked quiches up to 8 hours ahead; cover and refrigerate. Bake before serving.
Serve warm as an appetizer, brunch item, or light lunch with a simple salad.
Common Mistakes
Overfill phyllo cups to avoid egg mixture overflowing during baking and creating a mess.
Skip cooling on a wire rack to prevent trapped steam from making the phyllo shells soggy.