There’s just something about food made in tiny individual forms that makes me happy. I’m really not sure why. They are so cute and delicious and let’s face it, it’s fun to say you ate 4 quiche for dinner.
Instead of the traditional pie crust, I used phyllo dough for the crust in these. I was in the mood for something light and flaky and it was the perfect solution! As an added bonus, they were also really pretty and had a satisfying crunch. Since you’re making individual servings they are also really easy to customize to different tastes if you have a mushroom or feta hater among you.
This recipe makes a dozen quiche, but don’t be surprised if everyone eats three or four. If you have some left over, they are great for breakfast the next day, but the phyllo will lose its crunch after a night in the fridge.
Individual Spinach Quiche in Phyllo. How pretty is that?
Individual Spinach Quiche in Phyllo
1 package phyllo dough (you will probably only use half of it)
2 tbsp. butter, melted
1 package frozen chopped spinach, thawed
4 oz. mushrooms
1 1/2 cups half n half
Pinch of nutmeg
Salt & pepper
Preheat oven to 375˚. Spray a muffin pan (regular size, for 12 muffins) with cooking spray and set aside.
In a bowl, whisk together eggs, half n half, nutmeg and a bit of salt & pepper. Set aside.
Unroll your phyllo dough and cover with a slightly damp towel so it doesn’t dry out. On a clean surface, lay out one sheet of phyllo dough. If you haven’t worked with phyllo before, be warned it is quite fragile, but it’s not tragic if it tears. If it does, just set the pieces side by side and keep going. Brush lightly with melted butter (it does not have to be perfect). Top with another sheet and brush lightly with butter. Repeat with another 3 to 4 sheets, until you have a stack of 5-6 sheets of dough. Cut into 6 squares.
Yes, it looks like paper. It even feels like paper. But it tastes like dough. It’s magic!
Place each square into a muffin well, pressing to shape the square to the bottom of the well. Repeat process with another 6 sheets of dough, and press into the other wells, making 12 pie crusts.
Tiny pie “crusts”
Saute mushrooms in a small skillet until browned. Put a few mushrooms in the bottom of each quiche.
Mushrooms. Don’t like mushrooms? Just leave them out.
Squeeze liquid from thawed spinach. Place a wad of spinach in each quiche and spread out a bit.
Top with a few crumbles of feta cheese (or any other cheese you’re fond of).
Pour egg mixture over the top of the veggies and cheese, being careful not to overfill. This is most easily accomplished by using a measuring cup with a spout or a small ladle. Top each quiche with a few pine nuts.
Bake for 20-30 minutes until egg mixture is poofed up and crust is golden brown. Let sit for 5 minutes or so to cool and set up. Use a butter knife to carefully lever each quiche out of the pan and transfer to a plate. These are great served with a big green salad.
When they are done, they look like this. Yum!