Mushroom, Leek and Goat Cheese Mini Quiche in Phyllo Cups

by Kelli on December 23, 2013

Mushroom, Leek and Goat Cheese Mini Quiche

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.

Mushroom, Leek and Goat Cheese Mini Quiche

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.

Mushroom, Leek and Goat Cheese Mini Quiche

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!

Mushroom, Leek and Goat Cheese Mini Quiche

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.

Mushroom, Leek and Goat Cheese Mini Quiche

Mushroom, Leek and Goat Cheese Mini Quiche in Phyllo Cups

Yield: Makes 30 mini quiche cups


  • 2 tablespoons olive oil
  • 1 cup leeks, quartered & sliced thin, white part only (approx. 2 small leeks)
  • 2 cups mushrooms, chopped (approx. 10-12 mushrooms)
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup goat cheese
  • 2 packages mini phyllo cups


Preheat oven to 375 degrees F.

For the Mushroom-Leek Filling:

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.

To Prepare:

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.


Follow The Corner Kitchen on Bloglovin’ or by email!

I love hearing from you…keep in touch on FacebookTwitterPinterest and Instragram!


{ 10 comments… read them below or add one }

Julia December 23, 2013 at 8:19 AM

HAPPY BIRTHDAY!! I hope you have a marvelous time celebrating! These phyllo cups look absolutely amazing – the perfect way to start your happy birthday bash! Have a great day, lady


Kelli December 23, 2013 at 4:07 PM

Thanks so much, Julia!!


Liz @ The Lemon Bowl December 23, 2013 at 9:09 AM

Happy Birthday!!! These look insanely delicious!


Kelli December 23, 2013 at 4:06 PM

Thanks so much, Liz!


Laura (Blogging Over Thyme) December 23, 2013 at 7:51 PM

Ahhhhh!! Happy birthday! :) Hope you have a great one–and enjoy the holidays with your friends and family.

I’ll be virtually eating about thirty of these in your honor, of course. These little guys contain pretty much all my favorite ingredients in the world! Love ‘em.


Kelli December 24, 2013 at 10:37 AM

Thanks so much, Laura! Have a wonderful Christmas!


Tieghan December 23, 2013 at 11:15 PM

Happy birthday!! Hope you do get to eat lots of layer cake!!

Loving the quiches and all that goat cheese!


Kelli December 24, 2013 at 10:37 AM

Thanks, Tieghan! Hope you have a wonderful Christmas!


Natalie @ Tastes Lovely December 28, 2013 at 2:19 PM

I love little bite sized appetizers. These will be perfect for my NYE party. Thanks for sharing Kelli!


Kelli December 30, 2013 at 1:45 PM

Enjoy, Natalie! And, Happy New Year!


Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: