Mushroom, Leek and Goat Cheese Mini Quiche in Phyllo Cups
by Kelli on December 23, 2013
This morning I’m ringing in my birthday with a plate full of Mini Quiches in Phyllo Cups. Goat cheese is also involved. I was really considering a big layer cake for today. One, because I have yet to conquer the layer cake and two, because birthdays and layer cakes just go togehter (obvs).
But, I figured, maybe turning 34 means it’s time to act more like a grown up and skip the cake for breakfast. So, Mini Quiches, coffee and green juice (to counteract all the cookies I’ve been eating), it is. Also, trading cake for mushrooms, leeks, goat cheese and eggs…..not exactly a sacrifice! Plus, I’m sure there will be plenty of cake later on.
One of the more important lessons I’ve learned in my 34 years is to trust my instincts and go with my gut. My gut feeling is almost always right, even when I try to ignore it. Case and point – round one of these Mini Quiches. My instincts told me to bake them in a mini muffin pan. But, instinct-schminstinct. These cups look sooo much cuter when they’re perfectly lined up on a baking sheet….until they come out of the oven looking like a flat, eggy pancake. Still tasty, but not pretty, and definitely not holiday brunch worthy. Lesson learned….use a mini muffin pan for these savory bites of heaven.
Enough about me, let’s talk about you and how amazing these Mushroom-Leek -Goat Cheese Mini Quiches are going to be for your holiday brunch. Christmas morning…perrrr-fect! New Years Day….absolutely ideal!
But, no need to limit yourself, these quichlettes aren’t just for breakfast and brunching. Get these two-bite treats on your hors d’oeuvres tray for this year’s holiday fete!
Kelli’s time saving tips: * Prepare the mushroom-leek filling up to 2 days ahead of time. Store it in a covered container in the refrigerator.
* Prepare the egg mixture up to 1 day ahead of time. Store in a covered container in the refrigerator.
Heat oil in a large saute pan over medium heat. Add the leeks and mushrooms, stir to coat and season with a pinch of salt and fresh ground pepper. Cook for 2 minutes. Stir in the garlic. Cook, without obtaining any color on the vegetables, for another 6-8 minutes. Set aside.
For the Egg Mixture:
In a large measuring cup or bowl with a spout, combine eggs, milk, cream, nutmeg, salt and pepper. Use an immersion blender, or whisk together, until fully combined. Set aside.
Place phyllo cups in the cups of a mini muffin pan. Add 1/4 teaspoon of goat cheese to the bottom of each phyllo cups. Top with goat cheese with 1/4 teaspoon of the mushroom-leek mixture, and use the bottom of the measuring spoon to press down gently on the vegetables/cheese. Repeat with the remainder of the cups. Pour a small amount of the egg mixture into the phyllo cup, filling to just below the top. After you've filled all the cups, you may need to go back and add a little more of the egg mixture to some of the cups.
Bake for 8-10 minutes until the tops are light brown and a toothpick inserted comes out clean.
Remove from the oven. Use a paring knife to help release the quiche cups from the pan.
Place on a plate or serving platter and serve immediately.