This recipe is pretty easy and it takes less time since I always buy the phyllo dough already made.
I used the frozen one from Trader Joe’s, you’ll find it in the “frozen” aisle, next to the ice-creams and desserts.
For 12 mini quiche you’ll need:
-Phyllo dough (1/2 a package frozen dough from Trader Joe’s)
-Melted unsalted butter (3/4 cup)
-Large eggs (4)
-Heavy cream (1/2 cup)
-Whole Milk (1/2 cup)
-Leeks (1 cup)
-Spinach (1 cup)
-Parmesan Cheese (1 cup)
First of all, turn on the oven to 375 F.
If you use the frozen dough, you can take it out of the freezer 1 hour before start cooking.
If you’re like me and have a toddler demanding your attention, a key lime pie in the oven, lunch time coming up, etc… If you don’t have that “extra” hour, you can use it as soon as you bought it or just out of the freezer. It will tear, but don’t worry that it’ll still work (only maybe they will not be so pretty at the end, they will look like the one on my picture).
You have to cut squares of the dough (4”x4”). Then, using a pastry brush (or just your fingers if you keep forgetting to buy that stupid and so useful brush!), spread some of the melted butter and put another layer of the dough over the first one. Do the same 3 or 4 layers, one over the other. Afterwards, fit each square into a cupcake baking cup or directly to the cupcake pan (use some butter on the pan first if you don’t use cupcake baking cups).
Once you finished that, send it to the oven for 5 minutes on the lowest rack of your oven. After those 5 minutes, you’ll notice they’ve lost that raw aspect.
In the meantime, grab a bowl and mix the eggs, cream, milk, salt and pepper. Quick manual mix, 3 minutes.
Once the phyllo dough is ready, put a spoon of spinach, I used organic chopped spinach from TJs and leeks for others. You can use raw spinach but if you use leeks, scallions, onions, bacon, mushrooms, etc., you’ll need to sauté them first in a frying pan with some olive oil and salt.
Then you’ll pour some of the mix (it will be like 1/4 cup approximately) over the spinach.
After finishing filling the 12 quiches, you’ll put them on the oven for 40 minutes. This time use the highest rack and turn the oven to 350F.
This recipe is good also for brunch. You can do it with one day of anticipation and save it in the fridge.